Strawberry Mimosa Cake｜Fluffy, Light & Tasty Recipe скачать в хорошем качестве

Strawberry Mimosa Cake｜Fluffy, Light & Tasty Recipe

[Recipe · 6-inch Mold] Sponge Cake Whole eggs ··· 2 Granulated sugar ··· 55g Honey ··· 10g Cake flour ··· 70g Milk ··· 12g Butter ··· 12g Chantilly Cream Whipping cream ··· 220g Sugar ··· 16g Fresh strawberries ··· As needed [Baking Time] 170℃ (338°F) / 30 minutes [Preparation Steps] ① Make the sponge cake: Whisk together the eggs, granulated sugar, and honey until smooth. Heat over a double boiler until about 35℃ (95°F), then whip the mixture—first at high speed, then at low speed—until the batter forms soft peaks that hold their shape briefly when dripped. ② Pour the batter into the mold and bake. After baking, remove from the oven, invert, and let cool completely for later use. ③ Slice the fresh strawberries and set aside. Whip the whipping cream and sugar together until stiff peaks form. ④ Slice the sponge cake for assembly. Place a 2cm-thick slice at the bottom, brush with sugar syrup, spread a layer of cream, add a layer of strawberries, and cover with another layer of cream. Top with a 1cm-thick cake slice, then spread a final layer of cream on the surface. ⑤ Crumble the remaining sponge cake and sprinkle it over the top of the cake. Refrigerate for two to three hours, then serve.