*please turn on the caption for more details
Hi, I'm Joconde.
Last night I uploaded a mosaic photo to the community forum.
This week's cake was the Cherry Whipped Cream cake!
And a while ago, I did a survey on what cream cake you'd like: cherry cake, raspberry cake, peach cake.
The peach cake received the most votes.
But many others have said they want to see the three.
I made the decision to do them all because I always thank you.
However, peaches are not yet available in the market. I made a cherry cake first.
It's an easy recipe.
I made a soft and fluffy chocolate sponge, and whipped cream mixed with cherry puree and white chocolate.
My chocolate sponge recipe was already in my video a long time ago.
It was so soft, moist, that many people loved it.
This time there are some adjustments to increase the amount of cake flour and add vanilla and salt. If you have all-purpose flour only, then remove 10% of flour and add same amount of corn flour instead.
The video explains how making it in detail, so check it out.
For the cherries, I used fresh cherries for the white layer, but for the puree, I used organic frozen sweet cherries from Italia.
View frozen cherries -- m.site.naver.com/0P991
I tried several frozen cherries, but this product was the best because it had a bit more cherry flavor.
Of course, you can also use fresh cherries for puree. ^^
But, I felt that common dark cherries have less cherry flavor.
In this case, add a little more lemon juice.
Or add orange juice and orange zest instead of lemon juice.
Mix white chocolate with hot cherry puree (about 80℃) and whipped cream and chill in the freezer.
When mixing the whipped cream, mix the small amount of lukewarm (about 30-40℃) heavy cream first and then the cold cream again.
This is because adding cold whipped cream can harden the chocolate.
However, if the heavy cream is too hot here, it may not be whipped well later.
The last cherry for decoration is the Rainer cherries.
Luckily, there was a cherry that my mother-in-law sent me, and the color was pretty, and it was nice that the two were attached beautifully.
Then let's make it~!
Ingredients
♥︎ Chocolate sponge cake (⌀15cm/6 inch round pan)
57g soft flour
11g cocoa powder (Valona)
1 g of salt
95g eggs + 60g sugar
43g egg white + 40g sugar
28g fresh cream (Seoul Milk)
4g vanilla extract
*Measure Ingredients 1.5 times for 7inch pan and 2 times for 9inch pan.
The oven temperature is the same, and the baking time must be adjusted by using a skewer.
♥︎ Cherry puree
130g frozen cherries
42 g sugar
1.5g Corn Starch
13g lemon juice
♥︎ Cherry whipped cream
60g white chocolate (Callebaut)
80g cherry puree
60g lukewarm heavy cream
160g cold heavy cream
2g Kirsch (Dijon)
A little bit of food coloring rose (Wilton)
♥︎ White layer part
160g heavy cream
14g sugar
Kirsch 2g
Fresh cherry (pitted and halved)
♥︎ Sugar syrup
20g sugar
6 g water
5g Kirsch (Dijon)
*Boil sugar and water and let cool. Add Kirsch last.
♥︎ Deco Cherries
Rainer cherries with stems.
2 июл 2021
