Japanese Mango Cake｜Ohyoo Cooking скачать в хорошем качестве

Japanese Mango Cake｜Ohyoo Cooking

[Recipe·Mold Diameter 15cm] Whole Eggs···2 Egg Yolks···1 Sugar···75g Cake Flour···70g Unsalted Butter···12g Milk···12g Whipping Cream···350g Sugar···28g Fresh Mangoes···As needed [Baking Time] 170°C/338°F - 30 minutes [Instructions] ① To make the Japanese sponge cake, place the room-temperature eggs and egg yolks in a bowl, add sugar and whisk until light and fluffy. If the temperature is too low, you can whisk over a hot water bath. Whisk until the mixture reaches a thick, ribbony consistency where it doesn't immediately dissolve when dripped. ② Sift the cake flour in advance, and fold it into the mixture from step one in batches until no dry flour remains. Melt the butter and milk to around 50°C/122°F, and pour into the bowl, folding until well combined. ③ Pour the batter into a 6-inch mold and bake. Once baked, remove from the mold and let cool. ④ Cut the mangoes into chunks and set aside. Slice the cooled sponge cake into 1cm thick rounds. ⑤ Whip the sugar into the whipping cream until about 70% whipped. Spread a layer of whipped cream on a sponge cake round, top with mango chunks, then another layer of whipped cream. Repeat this process, finishing with a smooth layer of whipped cream on top. Refrigerate for 3-4 hours. ⑥ Transfer the whipped cream to a piping bag and pipe decoratively on top of the cake. Dust with powdered sugar and garnish with fruit. Serve.