50% Fresh Cream Content, 'Cookdas Cake' Released

[Asia Economy Reporter Choi Saeng-hye] Crown Confectionery announced on the 27th that it has launched the ‘Kukudas Cake,’ a cake filled halfway with fresh cream. It is the cake version of the long-loved steady seller Kukudas.

The fresh cream content is maintained at 50%, made with Italian fresh cream rich in milk fat, giving it a vanilla flavor. The 1:1 ratio of cake to fresh cream is among the highest levels in domestic cakes. Along with fresh cream, the egg content, which also determines the taste and quality of the cake, is relatively high at 15%.

Like the French representative snack ‘B?che,’ the surface is baked until crispy to enhance the texture. This utilizes the difference in baking time between the inside and outside of the cake caused by the large amount of foam generated during the whisking process of the batter with high egg content. On top of the cake, a chocolate wave pattern is added to highlight the familiar characteristics of Kukudas.

A Crown official said, “It is a cake that combines the softness of cake with the crispiness of cookies,” adding, “Because of the high fresh cream content, storing it in the refrigerator allows you to enjoy a different taste.”