This tutorial is quite long with lots of explanations. So do make use of the bookmarked timestamp below!
0:00 Intro
0:32 Structure
0:57 Genoise
1:07 Strawberry Confit
3:32 Whipped Cream (Insert Cream + Icing Cream)
6:03 Icing Cream
6:52 Insert Cream
7:40 Pre-assembly
8:38 Assembly
11:26 Icing
12:50 Decorations
I already have a video on the strawberry shortcake (/watch/)AqigWs2ko1vki but many have experienced difficulties getting hold of the silicon mould, so I came up with an easier design! Try this out – it’s definitely much easier.
BTW, the traditional “shortcake” refers to crisp crumbly cake from Britain but this vocab has evolved to encompass cakes that use genoise + whipped cream.
▶Strawberry Cake◀
⊙Genoise⊙
Please watch my detailed “how to make a perfect genoise” video. Link:
/watch/kdvK3DDIx2MIK
⊙Syrup⊙
Water 40
Sugar 20g
Cointreau (orange liquor) 4g
① Bring water & sugar to a boil.
② Add the Cointreau. I strongly recommend adding some sort of liquor (like kirsche) but if you don’t have any, just leave it out.
⊙Strawberry Confit (that uses pectin NH)⊙
Strawberry Puree (if self-made, then just blend your strawberries with 10% sugar.) 65g
Sugar 8g
Pectin NH 1.5g
Lemon juice 2g
① Mix sugar & pectin.
② Heat the strawberry puree and when it’s 40℃ add in the sugar & pectin.
③ Once it starts boiling boil for another 1~2min and add the lemon juice.
④ Let it boil for another 10sec and take it off the heat.
⑤ Let it cool down, chill it in the fridge and use it when needed.
⊙Strawberry Confit (that uses cornstarch instead)⊙
Strawberry Puree 70g
Sugar 7g
Cornstarch 3g
Lemon juice 1.5ml
① Mix sugar & cornstarch.
② Add the strawberry puree, sugar & cornstarch into a saucepan. Heat it up while whisking it well.
③ Once it becomes thick boil it for another 1min while whisking.
④ Take it off the heat. Let it cool down, store it in the fridge and use it when needed.
⊙Whipped Cream⊙
Heavy Cream 400g
Sugar 40g
Mascarpone 40g
Cointreau 6g (replaceable with another type of liquor like kirsche)
① Add everything into a bowl and whip to desired consistency.
⊙Assembly⊙
Please refer to the video for the assembly. Yes, you do need plenty of fresh strawberries!!
How to store: It’s best served 3~4hrs after the assembly (all the flavours come together). Can store in the fridge for up to 2days.
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★My Ingredients★
Dark Couverture Chocolate: https://amzn.to/3nmcJxJ
White Couverture Chocolate: https://amzn.to/3Gf8zQU
Valhrona Cocoa Powder: https://amzn.to/3lPdvnc
Snow Sugar: https://amzn.to/2Znp7p5
Ghirardelli Chocolate Sauce: https://amzn.to/3DNN1J5
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (https://amzn.to/3hSMblB)
Silicone Mat: Silpat(https://amzn.to/3CApmLt) or Silpat equivalent(https://amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (https://amzn.to/3nWy3Mj)
Food Processor: Hanil (https://amzn.to/2XNxWYg)
Stand Blender: Vitamix QuietOne (https://amzn.to/3nTtBxK) Infrared Thermometer: https://amzn.to/3hW52fS
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: https://amzn.to/3zwAHu4
Zester: Microplane (https://amzn.to/3EGD9Ck)
Whisk: Matfer
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