Established in 1969
Established in 1969

Sencor was founded in Japan in 1969. Today, SENCOR supplies more than 1,000 types of products in six assortment groups to 35+ countries worldwide.

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White chocolate mousse with fresh strawberries and mint leaves

Spring is a good time to search for the best recipes for cakes to share with friends and family. A sweet hit amongst homemade cakes is white chocolate mousse tart as an alternative to traditional cakes and desserts. It is easy to make this delicacy using a Sencor food processor with planetary kneading system.
Servings: 8
Preparation time: 120 minutes+


Crispy dough

•    200 g flour
•    100 g butter
•    50 g icing sugar
•    4 tbs water
•    pinch of salt


•    400 ml cream 30 % fat
•    150 g white chocolate
•    30 dkg fresh strawberries
     (or other seasonal fruit)


Crispy dough

Put flour, icing sugar and a pinch of salt into a processor and blend for a while. Chop the chilled butter into pieces and add to the rest of the ingredients. Mix for about 1 minute until the mixture looks like coarse breadcrumbs. Add 4 tbs of water, mix a few times until the ingredients are combined together. Form a ball of dough, wrap in clingfilm and refrigerate for at least one hour.
Place the chilled pastry on a floured kitchen top and roll to a size for the baking tray.
Grease the baking tray with butter. Roll the pastry with a floured rolling pin, then move it above the baking tray and roll it out. Adjust the excess pastry to the edges of the baking tray. (If there is more excess pastry, use the rolling pin so that the excess can be cut at the edge of the tray easily). Refrigerate for another 30 minutes. After refrigerating, wrap the pastry in tin-foil, and weight this down with beans or counterweight.
Bake for about 12 minutes at 180°C degrees still with the counterweight on. Afterwards, remove the counterweight and bake for another 10-12 minutes. Set aside to cool down.


Prepare a water bath with cream (50 ml) and slowly melt white chocolate until smooth. Put the remaining cream into a food processor and whisk until hard. Slowly add the cooled white chocolate to the whipped cream and stir carefully.


Chop washed and dried strawberries into 4-5 mm slices.


Spread the evenly cooled white chocolate mousse on the baked and cooled pastry. Refrigerate the tart for at least one hour. Decorate the chilled tart with strawberries, starting from the edges and finishing inside.