Japanese strawberry shortcake

• 분량: 8
• 총 시간: 1 hour

재료

💖 Cake:

• 3 tbsp. (40g) butter

• 1/8 cup (40g) milk

• 4 eggs, room temperature

• 1/2 cup (95g) sugar

• 2/3 Tbsp (10g) honey

• 2/3 cup (100g) cake flour

💖 Whipped Cream:

• 2 cups (500g) heavy cream

• 5 Tbsp (75g) sugar

• 1 tsp Vanilla

• Strawberries

방향

1. Preheat oven to 176C. Line the bottom and the sides of the cake mold with parchment paper.

2. In a cup, melt together 40g of milk and 40g of butter in a microwave.

3. In a large bowl, put 4 eggs, 95g of sugar and whip with hand mixer(high speed) until light color (5-8 minutes). Add honey and mix it until you see lines staying up on top. Lower speed and mix for another 2-3 minutes. Add sifted flour and mix with a rubber spatula until well incorporated. Add the warm milk and butter mixture and mix again with the spatula.

4. Pour the batter into the mold. Drop the mold 2-3 times to remove bubbles. Lower the oven temperature to 160C. Bake the cake for 30–35 minutes until it’s brown.

5. Prepare and slice the strawberries.

6. When the cake is baked, drop the mold 2 times to prevent shrinking. Wait for it to cool down.

7. In a large bowl, add 2 cups of heavy cream, 75g of sugar and 1 tsp of Vanilla. Whisk until stiff peaks. Refrigerate until ready to use.

8. Take the cake out the mold and cut it in half

9. Decorate

영양 정보

• 1회 제공량: 1 slice
• 칼로리: 350