Marinela Gansito Strawberry and Crème Filled Snack Cookies with Chocolate Coating, Artificially Flav

Description

Marinela has been delivering smiles since 1954 when we produced delicious, pre-packaged birthday cakes, followed shortly after by individually wrapped treats. In 1957, one of our founders, Alfonso Velasco, designed our first beloved mascot and friend, Gansito, and the rest is history. The Gansito snack cake soon became an iconic favorite and paved the way for other tasty cakes and cookies like Barritas, Pingüinos, Choco Roles, Submarinos, and many more that have been delighting families for decades. Today, you can find Marinela products all over the world and we invite you to bite into any of our snack cakes or cookies— you’ll get a taste of how cool it is to go back to your childhood again! This item is Shelf Stable. Size Description: Regular.

 

Ingridents:

For the Sponge Cake:

• 4 large eggs
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour
• 1 teaspoon baking powder
• Pinch of salt

For the Filling:

• 1 cup heavy whipping cream (cold)
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• ½ cup strawberry jam or preserves

For the Chocolate Coating:

• 1 ½ cups semi-sweet chocolate chips or melting chocolate
• 2 tablespoons coconut oil or butter

Optional Decoration:

• • Sprinkles or drizzled white chocolate

Recipe:

• Preheat the oven:
  • Set your oven to 350°F (175°C). Line a baking sheet (9×13 inches) with parchment paper.
• Make the sponge cake:
  • In a mixing bowl, beat the eggs and sugar until pale, fluffy, and tripled in volume (about 5-7 minutes).
  • Gently fold in vanilla, flour, baking powder, and salt, being careful not to deflate the batter.
  • Pour the batter into the prepared pan, spreading it evenly.
  • Bake for 10-12 minutes, or until the top springs back when lightly touched.
  • Let the cake cool completely before cutting into rectangles.
• Prepare the crème filling:
  • Whip the cold heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
• Assemble the cakes:
  • Cut the cooled sponge cake into equal rectangles (about 4×2 inches).
  • Spread a thin layer of strawberry jam on one rectangle.
  • Pipe or spread whipped cream on top of the jam.
  • Place another rectangle on top, sandwiching the filling. Repeat for all pieces.
  • Freeze the assembled cakes for 15-20 minutes to firm up.
• Make the chocolate coating:
  • Melt the chocolate chips and coconut oil (or butter) in a microwave or double boiler, stirring until smooth.
• Coat the cakes:
  • Remove the cakes from the freezer. Dip each one into the melted chocolate, ensuring it’s fully coated. Let excess chocolate drip off.
  • Place the coated cakes on a parchment-lined tray. Add sprinkles or drizzle with white chocolate if desired.
• Chill and serve:
  • Let the coated cakes set in the refrigerator for about 10-15 minutes.
  • Serve chilled and enjoy your homemade Gansito-inspired treat!