Zafiro Love



  • 100 g.
  • Inverted Sugar
  • 1350 g.
  • Flour W200
  • 900 g.
  • Whole egg
  • 300 g.
  • Milk
  • 900 g.
  • Sunflower oil
  • 900 g.
  • Sugar
  • 50 g.
  • Baking powder Norte
  • 90 g.
  • Preservative PNB


Beat the sugar, the inverted sugar and the egg until it rises. Mix the milk with oil and add it slowly to the mixture, with the mixer running slowly. Sieve the flour with the Baking powder Norte and the preservative PNB and add to the previous mix. Leave the dough to rest for 4 to 8 hours. Bake at 250ºC at the entrance and lower to 210ºC during baking.    

Assembly and Finishing

    1.Fill with Moorea Strawberry and bathe with Zafiro Fresa.

    2.Decorate as desired.


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