Strawberry & Pistachio Short Cake：Christmas Cake｜HidaMari Cooking скачать в хорошем качестве

Strawberry & Pistachio Short Cake：Christmas Cake｜HidaMari Cooking

Strawberry shortcake in Christmas colors. ▷Ingredients ■Pistachio sponge cake 30 g pistachios 30 g cake flour 2 whole eggs 60 g sugar ■Decoration 20 g sugar 20 g hot water 1/2 tsp lemon juice 200 ml whipping cream × 2 18 g sugar × 2 Food coloring 1 pack of strawberries ▷How to make 1. Combine pistachios and cake flour in a food processor. 2. Add the sugar to the whole egg mixture and heat to 30°C in a water bath. Beat until white and fluffy. 3. Add the pistachios and cake flour and mix until powdery. Bake in a preheated oven at 170℃ for 25 to 30 minutes. When cool enough to handle, slice into 3 pieces. 5. Make the sugar syrup. Mix sugar, hot water and lemon juice to dissolve the sugar. 6. Wash the strawberries, remove the stems, and cut in half. 7. Add the sugar to the cream and whip the cream in an ice water bath until stiff peaks form. 8. Pour the syrup over the sponge cake, top with the whipped cream, and sandwich the strawberries between the two layers. 9. Add sugar to the whipped cream and beat looser than in (7). Cover the surface of the sponge cake with a thin layer of whipped cream to prevent the sponge from crumbing, then spread the whipped cream neatly over the surface of the sponge cake. 10. Add green food coloring to the reserved whipped cream and place in a squeeze bag fitted with a single-sided tip tip. 11. Decorate with strawberries and mint.