▶ Ingredients (for 1 cake(15cm in diamater))
[Sponge Cake]
-130g eggs
-20g yolk
-91g sugar
-10g honey
-88g cake flour
-11g corn starch
-20g unsalted butter
-30g whole milk
1) Beat the egg and yolk with a whisk.
2) Add sugar and honey, and heat up the temperature to between 37 and 42 degrees Celcius.
3) Whip it firmly at high speed with a hand mixer until the mark remains for about 3 seconds.
4) Make the air bubbles dense at the lowest speed of the hand mixer until the batter becomes silky smooth.
5) Add the sifted flour and corn starch and fold gently with a spatula so that the egg foam does not burst.
6) Add the milk and butter that have been warmed to 40 to 60 degrees Celcius and fold lightly.
7) After pouring the batter as if dropping into a circular mold lined with parchment paper, bake for 30 minutes at 170 degrees Celcius with the top and bottom heating function (Conventional oven)
* Convection oven (Smeg/Unox/Gierra): at 160 degrees Celcius for 30 minutes
* Each oven has a different heat intensity, so you need to adjust the temperature and time individually while checking the cooking condition.
8) Drop the baked cake with the mold, drain the steam, and turn it over on a cooling net to cool it down completely.
* After cooling, sealing in a plastic bag and aging for half a day at room temperature will make the cake moister and less crumb will come out when cutting or icing.
[ Syrup]
-30g water
-15 g sugar
-5g Kirche (cherry liqueur)-can be omitted
1) Heat water and sugar to completely dissolve the sugar.
2) After cooling, add Kirche and mix.
[Strawberry Jelly]
-57g strawberry puree
-18g raspberry puree
-25 g sugar
-1.5g pectin (for jam)
-1.5g gelatin sheet -can be replaced with the same amount of powdered gelatin
-3g strawberry liqueur (Dijon strawberry) - can be omitted
* Soak gelatin in ice water for at least 10 minutes in advance.
1) Heat strawberry puree and raspberry puree to 40 to 50 degrees Celcius.
2) Mix sugar and pectin, add to 1), and mix quickly.
3) Turn on the heat again and boil until it boils completely to the center.
4) When the temperature drops below 85°C, add soaked gelatin to dissolve, add strawberry liqueur and mix.
5) Pour into a ring mold, freeze it for at least 2 hours.
[Whipped cream for inner part]
-200g heavy whipping cream
-25g condensed milk
1) Add condensed milk to the cream and whip it firmly over ice water.
2) Assembly with sliced sponge cake, strawberry jelly, and halved strawberries.
[Strawberry chocolate cream]
-40g Valrhona Inspiration strawberry chocolate
-40g heavy whipping cream (A)
-0.5g gelatin sheet
-160g heavy whipping cream (B)
* Soak gelatin in cold water for at least 10 minutes in advance.
1) Heat the heavy whipping cream(A) until 70 degrees Celcius.
2) Put the Valrhona Inspiration strawberry in 1) and wait for 2 minutes to completely melt.
3) Stir slowly from the center with a spatula to make the ganache.
4) Add the soaked gelatin and melt it.
5) Divide the heavy cream (B) twice and mix.
6) After aging for at least 6 hours in the refrigerator, whip the cream and apply it over the cake.
7) Pipe with the remaining cream (36K piping tip), and decorate it with strawberries and herbs.
*Storage: If you eat it after aging it in the refrigerator for more than 4 hours, it'll taste better. It contains fresh strawberries, so it is recommended to eat within two days. (Refrigerated)
instagram: / jadore________
blog: blog.naver.com/innocenteun
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12 апр 2021
