Strawberry Shortcake Birthday cake by Jane Lee
https://www.facebook.com/groups/platepalate/permalink/913576048696696/
I'm using a Japanese easy recipe -
https://www.facebook.com/groups/platepalate/permalink/913576048696696/
I'm using a Japanese easy recipe -
Ingredients
20 g butter
1 Tbsp milk
*combine them and melt them in microwave
=======================
90 g cake flour or top flour
*To sift it for 2-3 times
=======================
3 eggs
90 g sugar (sugar needs to reduce to 80g)
1 tsp vanilla extract
*To double boil them till the sugar is dissolve and beat to ribbon stage
=======================
preheat 180deg / 7" pan
(me, im using a 6 in" pan at 160deg for 18min)
=======================
20 g butter
1 Tbsp milk
*combine them and melt them in microwave
=======================
90 g cake flour or top flour
*To sift it for 2-3 times
=======================
3 eggs
90 g sugar (sugar needs to reduce to 80g)
1 tsp vanilla extract
*To double boil them till the sugar is dissolve and beat to ribbon stage
=======================
preheat 180deg / 7" pan
(me, im using a 6 in" pan at 160deg for 18min)
=======================
Instructions
To make syrup, put water and sugar in a pot and let it boil for a minute until the sugar completely dissolves. Let it cool and add liquor. Set aside.
Cut 4 strawberries into halves for decoration, and cut the rest into small pieces. Cut peaches into the same size as strawberry pieces.
In a bowl of a stand mixer, add heavy cream. Set it in the mixer, and start whipping at medium speed, adding sugar in 2-3 parts until medium peaks form. Mix in vanilla.
After getting all the components ready, assemble the cake. Slice the Sponge Cake horizontally into 3 layers. Set the bottom layer on a cake board on a turning cake table. Brush the syrup on the cake well, spread on about 1/5 of the whipped cream, and put 1/2 of the fruit fillings on the cream. Add another layer of cake, push down lightly, brush the syrup, spread more whipped cream (another 1/5) and the remainder of the fruit filling. Add the last layer of the cake, push down lightly, and brush the syrup on. Coat cake with a very small amount of cream, and refrigerate for 30 minutes. Put another 1/5 of the whipped cream in a piping bag with a piping tip (any kinds) and set aside. Frost the whole cake with the rest of the whipped cream. Pipe 8 rosettes with the piping bag and top with the strawberry halves
To make syrup, put water and sugar in a pot and let it boil for a minute until the sugar completely dissolves. Let it cool and add liquor. Set aside.
Cut 4 strawberries into halves for decoration, and cut the rest into small pieces. Cut peaches into the same size as strawberry pieces.
In a bowl of a stand mixer, add heavy cream. Set it in the mixer, and start whipping at medium speed, adding sugar in 2-3 parts until medium peaks form. Mix in vanilla.
After getting all the components ready, assemble the cake. Slice the Sponge Cake horizontally into 3 layers. Set the bottom layer on a cake board on a turning cake table. Brush the syrup on the cake well, spread on about 1/5 of the whipped cream, and put 1/2 of the fruit fillings on the cream. Add another layer of cake, push down lightly, brush the syrup, spread more whipped cream (another 1/5) and the remainder of the fruit filling. Add the last layer of the cake, push down lightly, and brush the syrup on. Coat cake with a very small amount of cream, and refrigerate for 30 minutes. Put another 1/5 of the whipped cream in a piping bag with a piping tip (any kinds) and set aside. Frost the whole cake with the rest of the whipped cream. Pipe 8 rosettes with the piping bag and top with the strawberry halves
There is a video in the link.
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