Prima Fresa

Made with Debic Prima Blanca

Dessert Cake Strawberries


Duchesse sponge

900 g Eggs

550 g Sugar

100 g Glucose

470 g Flour

85 g Corn starch

100 ml Full-fat milk

200 g Debic Dairy Butter Constant

3000 ml Debic Prima Blanca

240 g Sugar


Duchesse sponge

Beat the eggs with the sugar and warm glucose (50°C) on the second speed until a ribbon forms.

Add the sifted flour and starch to the mixture and fold in.

Melt the Debic Butter in the warm milk (50°C) and add to the mixture.

Pour the mixture into baking rings and bake at 170°C for about 50 minutes.


Whip the Debic Prima Blanca with 80 grams of sugar per litre on the second speed until the desired structure has been achieved.

Assemble the Prima Fresa starting with a layer of Duchesse sponge at the bottom, followed by whipped Debic Prima Blanca and topped with fresh strawberries.

Finishing touch

Decorate the top with fresh strawberries and macaroons. Garnish with a white chocolate ring.