Chocolate Strawberry Shortcake
Hi guys today I will be sharing my version of Chocolate stawberry Shortcake
Ingredients
2/3 cup +2 tbs of cake flour
50 ml of milk
40 g butter
40 g of dutch process cocoa
1 cup +2 tbs of sugar
6 eggs
For the cream
600 ml of cream
1/3 cup icing sugar
100 g of dark baking chocolate
2 punnet of strawberry or more
Valentines Day Dessert | Chocolate Strawberry Shortcake | Collaberation with Mz. Bam Its My Life
Guys this Chocolate Cake right HERE!!!! Soooo freaking delicious. Its a must try. I couldn't stop eating it. I want to thank Mz. Bam Its My Life for collaborating with me for Valentines Day! Please make sure you check out her channel. I will link it below.
Mz. Bam Its My Life:
#ValentinesDayDessert #StrawberryShortcake #Chocolate
Social Media:
Instagram - Cooking_with_Honey
Email: CookingWithHoney@yahoo.com
Link to cake recipe:
Cake Recipe:
2 cups flour
2 cups sugar
3/4 cup natural unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
1 cup vegetable oil
1 1/2 tsp vanilla
1 cup hot water (I used 1 cup of Hot Black Coffee instead)
1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).
2. Add all dry ingredients to a large bowl and whisk together.
3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
4. Add vanilla to boiling water (or boiling coffee) and add to mixture. Mix well.
5. Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs.
6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
Link to whipped topping recipe:
Whipped Cream Recipe:
Ingredients
3 Cups Heavy whipping cream
3/4 Cup Powdered sugar
2 tsp Vanilla extract
1 Tbsp Gelatin Or 1 packet
3 Tbsp Water
1. In a small bowl, bloom the gelatin with the water. Heat for about 10 sec in the microwave to melt. Set aside briefly. Add a couple tablespoons of cream in and mix well.
2. In a mixing bowl, add the rest of the heavy whipping cream, powdered sugar and vanilla extract. Whip on medium speed until soft peaks form. At this point continue to whip while streaming in the gelatin.
3. Continue on medium speed and whip until stiff peaks form.
4. Immediately use or store in an airtight container for up to 3 days.
I used a 16 oz container of strawberries...
Strawberry Chocolate Mirror Cake
Strawberry and Chocolate Mirror Cake, made with a soft dark chocolate cake at the bottom, followed by a white chocolate mousse, a strawberry jelly insert and a dark chocolate mirror glaze.
To print the recipe check the full recipe on my blog:
Delicake cakeware pan -
Ingredients
Makes about 12 servings
Strawberry Jelly
10 oz (300g) fresh or frozen strawberries, cut into quarters
2 tbsp (30g) sugar
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) cold water
Chocolate Cake
3/4 cup (100g) flour
1/4 cup (30g) cocoa powder
3/4 tsp (5g) baking soda
1/2 tsp (2g) salt
1 egg
1/2 cup (100g) sugar
1 tsp (5g) vanilla extract
3 tbsp (45g) oil
3.5 oz (100g) buttermilk
3.5 fl oz (100ml) boiling water
White Chocolate Mousse
8 oz (230g) white chocolate, cut in small pieces
2/3 cup (160g) whipping cream
1 2/3 cup (400g) whipping cream (35% fat), chilled
2 tsp (7g) gelatin powder
3 tbsp (45 ml) cold water
Chocolate Mirror Glaze
3.5 oz (100g) sweetened condensed milk
6 oz (175g) semisweet chocolate, cut in small pieces
3/4 cup (150g) sugar
3.5 fl oz (100ml) water
1 tbsp (10g) gelatin powder
1/4 cup (50ml) cold water
3 tbsp (25g) unsweetened cocoa powder
1. Prepare the strawberry jelly. In a small bowl place the gelatin and cold water and let swell for 5-10 minutes.
2. Meanwhile in a small saucepan place the strawberries and sugar and place over medium-low heat. Bring to a simmer, cook for about 5 minutes and remove from heat. Blend the mixture to make a smooth sauce. Pass through a strainer to remove the seeds.
3. Dissolve gelatin over very low heat and mix with the strawberry puree.
4. Line a 8 inch (20 cm) round pan with plastic wrap.
5. Pour the strawberry puree into the pan and freeze for at least 4 hours or even overnight. Cover with plastic wrap after the first hour.
6. Prepare the chocolate cake. Preheat oven to 350F (180C). Grease and line with parchment paper a 8 inch (20 cm) round cake pan.
7. In a large bowl whisk together the flour, cocoa powder, baking soda and salt.
8. In another bowl mix sugar with egg and oil until combined. Mix in buttermilk and vanilla extract. Incorporate flour mixture until well combined. Add hot water and mix to combine. The batter will have a runny consistency.
9. Pour the batter into the prepared pan.
10. Bake for about 30 minutes until a toothpick inserted into the center comes out clean or with few crumbs attached.
11. Let cool completely.
12. Prepare the white chocolate mousse. In a heat proof bowl add the white chocolate and 2/3 cup (160g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
13. Whip the remaining 1 2/3 cup (400g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
14. Assemble the cake. Line with parchment paper a 9 inch (23 cm) pan. You can use a springform pan or a cakeware pan like the one I have from Delicake.
15. Place the chocolate cake in the middle of the pan. Add half of the white chocolate mousse on top and fill the edges. Add the strawberry jelly in the middle on top of the mousse. Add the remaining half of white chocolate mousse and spread evenly.
16. Cover and place in the freezer overnight.
17. Prepare chocolate mirror glaze. In a small bowl place the gelatin and cold water and let swell for 5-10 minutes.Place the chocolate in a bowl and set aside.
18. Place water, sugar, condensed milk and cocoa powder in a saucepan. Bring it just to a boil and remove from heat. Stir in the bloomed gelatin until it is dissolved.
19. Pour the hot cocoa mixture over chocolate. Let sit for about 5 minutes until the chocolate is melted. Use an immersion blender and blend until smooth. Sieve the glaze and let it cool to 90-95F (32-35C) before pouring over the frozen cake.
20. Take the cake out of the freezer and use a hair dryer to defrost the edges. Remove the cake from the pan and place it over a rack or simply on a bowl placed over a parchment paper lined baking sheet to collect the excess.
21. Pour the glaze on top and edges of the cake. Use an offset spatula to remove the drips and decorate the bottom of the cake with grated chocolate. Transfer the cake to a serving platter and refrigerate for several hours to defrost the cake and set the glaze.
Background music
딸기 초코 생크림 케이크 만들기 : Strawberry Chocolate Cake Recipe : いちごチョコケーキ | Cooking tree
생크림과 초코 크림을 모두 맛볼수 있는 딸기 초코 생크림 케이크를 만들었어요~
♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥
♡For more detailed recipes, please click on the down below♡
생크림과 초코 크림을 모두 맛볼수 있는 딸기 초코 생크림 케이크를 만들었어요~
딸기를 초코 크림 위에 올리고 하얀색 생크림도 한층 넣어 색감이 예쁜 케이크랍니다~^^
시트에 시럽을 충분히 뿌려 주니 더 촉촉하면서도 초콜릿 풍미가 많이 느껴져서 정말 맛있더라구요~~
초코 크림을 만들때 코코아파우더는 꼭 체에 쳐서 넣고 섞어야 뭉치지 않는 답니다~
틀에 넣고 만들면 모양 잡기가 훨씬 좋아서 저는 틀에 넣어 살짝 굳힌 뒤 아이싱 했는데 바로 순서대로 쌓아 아이싱하셔도 된답니다~
윗면에는 1/4로 자른 딸기를 두르고 가나슈를 뿌려 주었는데 심플하면서도 색다른 느낌을 주어 좋더라구요~
딸기 초코 케이크는 언제 먹어도 정말 맛있는 케이크인 것 같아요~*^^*
즐겁게 시청하세요~♬ Enjoy~
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▶재료
달걀 155g
설탕 100g
바닐라익스트랙 2g
꿀 10g
무염버터 30g
우유 45g
박력분 90g
코코아파우더 15g
50% 정도 휘핑한 생크림 100g (+설탕 10g)
코코아파우더 10g
딸기 4개
설탕시럽
휘핑한 생크림 80g (+설탕 8g)
휘핑한 초코 생크림 (생크림 150g + 설탕 20g + 코코아파우더 15g)
▶레시피
1. 뜨거운 물이 담긴 냄비 위에 달걀이 담긴 볼을 올리고 설탕, 꿀, 바닐라익스트랙을 넣고 온도가 40도 정도가 될 때까지 저으며 섞는다.
2. 핸드믹서로 풍성한 아이보리색의 거품이 될 때까지 휘핑한 뒤 박력분, 코코아파우더를 체 쳐 넣고 섞는다.
3. 녹인 무염버터와 우유를 섞어 둔(온도 50~60도) 볼에 반죽의 조금을 덜어 넣고 섞고 본반죽에 넣고 섞은 뒤 15cm 틀에 붓고 170도 예열된 오븐에서 40분 정도 굽는다.
4. 식은 시트의 윗면을 잘라내고 3장으로 자른다.
5. 딸기 4개 정도를 작게 다지고 키친타올에 올려 물기를 제거한다.
6. 50% 정도 휘핑한 생크림에 코코아파우더를 체 쳐 넣고 섞어 초코 크림을 만든다.
7. 15cm 틀에 시트를 넣고 설탕시럽을 뿌리고 초코 크림을 올리고 딸기를 올린 뒤 시트를 올리고 시럽을 뿌린다.
8. 휘핑한 흰생크림을 올리고 시트를 올린 뒤 시럽을 뿌리고 냉장실에서 30분 정도 굳힌다.
9. 틀을 제거하고 돌림판에 올려 휘핑한 초코 생크림을 전체적으로 바르고 옆면에 스크래퍼를 이용해 무늬를 낸다.
10. 윗면에 1/4로 자른 딸기를 두르고 가나슈를 뿌려 장식한다.
▶Ingredients
155g Egg
100g Sugar
2g Vanilla extract
10g Honey
30g Unsalted butter
45g Milk
90g Cake flour
15g Cocoa powder
100g Whipped cream_whipped up 50% (+10g sugar)
10g Cocoa powder
4 Strawberries
Sugar syrup
80g Whipped cream (+8g sugar)
Whipped chocolate cream (150g whipping cream + 20g sugar + 15g cocoa powder)
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시청해주셔서 감사합니다~♥
Thank you for watching~
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▶제 영상은 유튜브와 네이버TV에만 업로드 되고 있습니다~
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
▶영상을 좋게 봐주시고 좋은 마음으로 제안을 주시는 건 감사하지만
자유로운 영상 제작을 위해 광고와 협찬 등은 받지 않고 있습니다~^^
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*오븐 : LG디오스 광파오븐
*유리볼 : 루미낙 코스모스 유리볼
*핸드믹서 : 럭셀
*스패츌라 : 무인양품
*손거품기 : 쿠이지프로
*냄비 : 에바트리오(Eva Trio)
How Rie Makes A Strawberry Shortcake • Tasty
How does Rie make a strawberry shortcake? Let's find out!
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Chocolate Strawberry Shortcake
Visit our official website : foodneat.com
Chocolate Strawberry Shortcake
Shortcake is one of the greatest desserts in the summer especially when utilizing summer strawberries. They are a great treat to serve to guests!
Chocolate Strawberry Shortcake Recipe:
STRAWBERRY SHORTCAKE | Mortar and Pastry
Strawberry Shortcake Recipe | How to Make Strawberry Shortcake | Mortar and Pastry
Fluffy, creamy and tangy strawberry shortcake! One of my favorite cakes that tastes as good as it looks! Light and airy layers of chiffon cake, moistened with milk syrup, strawberry filling and perfectly whipped cream, all the best combo ❤️
This recipe is very easy to make with just a handmixer, you're good to go! Whipping your egg whites and cream well levels up the softness of this cake. Checkout @Oster 6-speed handmixer which comes with a free all purpose cream! ????
We would love to see your works! Please tag us on Instagram and Facebook at Mortar and Pastry or use the hashtag mortarandpastry and show us your creations!
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Ingredients:
1 ¼ cake flour
2 tsp baking powder
½ tsp salt
½ cup sugar
5 yolks
⅓ cup milk
½ cup vegetable oil
1 tsp vanilla
5 egg whites
½ tsp cream of tartar
⅓ cup sugar
SYRUP
½ cup fresh milk or evap
¼ cup sugar
WHIPPED CREAM
2 cups whipping cream (sweetened)
1 tsp vanilla
*Fresh strawberries and canned strawberry pie filling (for filling and topping)
*Best served chilled
CHECKOUT SOME MORE M&P RECIPES!
MANGO JELLY:
Trending NO BAKE CHOCOLATE DREAM CAKE!
Trending MILO CAKE!
MILO ICE CREAM RECIPE:
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Email mortarandpastry@gmail.com
Easy Strawberry Shortcake Recipe
This delicious strawberry short cake has it all! What could be better than a ton of super-sweet strawberries, floating in whipped cream, sandwiched in a perfect fluffy, melt in your mouth biscuit?
When strawberries are in season you NEED to make some strawberry shortcakes!! They’ve got this perfect balance of textures from the biscuit, Chantilly cream and fresh berries, and of course the taste is DELICIOUS!!!
Full Recipe:
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딸기초코케이크 만들기 [ Strawberry Chocolate Shortcake ] - 메종올리비아
크리스마스에는 맛있는 케이크가 필요해요.
아이들도 좋아하는 초코케이크에 상큼달달 딸기를 올려 딸기초코 케이크를 만들어보았어요.
딸초케익으로 행복한 성탄 보내세요!!!
* Ingredients
Chocolate Genoise ( Diameter 15cm )
- Eggs 135 g
- Sugar 105 g
- Cake Flour 60 g
- Cocoa Powder 24 g
- Unsalted Butter 22 g
- Milk 30 g
Heavy Cream 370 g
Framboise Puree 40 g
Mascarpone 50 g
Sugar 32 g
Syrup 50 g + Liquor 5 g
Strawberry 400 g
* 재료
초코 제누아즈 ( 1호 지름 15cm )
- 달걀 135 g
- 설탕 105 g
- 박력분 60 g
- 코코아 24 g
- 버터(무염) 22 g
- 우유 30 g
생크림 370 g
프람보아즈 퓨레 40 g
마스카포네 50 g
설탕 32 g
시럽 50 g + 리큐르 5 g
딸기 400 g
※ Community Caption
If you want to add subtitles in another language, you can use the links below to add subtitles to this video.
Instagram : maison_olivia
mail : fineart73@naver.com
Chocolate Strawberry Shortcake for Valentine's Day!
This is an amazing and beautiful dessert for Valentine's Day and it's so easy to make, so I'll show you how! :D
White Chocolate Strawberry Shortcake/화이트 초코 딸기 케이크 /いちごのショートケーキ
※톱니바퀴를 눌러 1080HD 화질로 더욱 선명하게 시청하세요!
딸기철이 벌써 막바지예요 ㅠ
베이킹에 제일 잘 어울리는 과일이 딸기라고 생각해서 그런지 너무 아쉽네요ㅠ
아쉬운 마음에 잔뜩 사와서 딸기케이크를 만들었어요
전 딸기에 생크림이나 연유를 찍어먹는걸 좋아하는데
화이트 초콜렛도 우유맛이 풍부해서 잘어울릴것같아서
화이트초콜렛 딸기 생크림케이크를 만들었어요 ㅋㅋ
손이 많이가긴 하지만 그냥 딸기 생크림케이크보다 훨씬 더 풍부한 우유맛이 나고
초콜렛이 씹히는 식감까지 완전 마음에 들어요!!
딸기가 다 사라지기 전에 꼭 만들어 보세요!
*화이트 초콜렛 장식
1.화이트 초콜렛 200g을 중탕으로 녹여주세요.
2.물기를 제거한 딸기에 화이트 초콜렛을 코팅시켜 주세요.
3.초콜렛이 굳을때까지 냉장고에 보관하세요.
4.남은 초콜렛은 실리콘 매트(종이호일)에 얇게 펴발라 굳혀주세요.
5.굳은 초콜렛은 원하는 모양으로 부수어 주세요.
*제누와즈 레시피
1.볼에 계란흰자 3개분량과 설탕 90g을 넣은 뒤 풍성하고 단단한 머랭을 만들어주세요.
2.다른 볼에 계란노른자 4개와 계란흰자 1개분량을 넣고 설탕 30g+소금1g을 넣은뒤 핸드믹서 자국이 3초이상 선명하게 유자될때까지 휘핑해 머랭을 만든다.
3.휘핑해 놓은 흰자 머랭 반을 넣고 섞어주세요.
4.박력분 80g과 옥수수전분 15g을 체쳐넣고 가루가 보이지 않을때까지 흩뿌리듯 섞어주세요.
5.나머지 흰자 머랭 반을 넣고 섞어주세요.
6.그릇에 반죽을 조금 덜어 오일(식용유 또는 포도씨유) 20g과 바닐라 익스트랙 1ts을 넣고 섞어주세요.
7.다시 본반죽에 넣고 섞어주세요.
8.케이크 팬에 반죽을 담아주세요.(케이크 팬 지름18cm)
9.반죽을 담은 팬에 충격을 주어 반죽 안의 기포를 제거해 주세요.
10.150도로 예열된 오븐에서 45분간 구워주세요.
11.구워진 케이크 시트를 차갑게 식혀준 뒤 3장으로 잘라주세요.
12.생크림 500ml에 설탕 50g을 넣고 단단하게 거품을 내주세요.
13. 시트에 생크림과 딸기를 층층히 쌓아주세요.
겉면에 크림으로 아이싱한 뒤 화이트 초콜렛 조각으로 장식하세요.
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*White Chocolate Decoration
1.Dissolve white chocolate(200g).
2.Remove moisture from strawberries and cover with white chocolate.
3.Refrigerate chocolate until firm.
4.Spread remaining chocolate on silicone mat (paper foil).
5.Crush hard chocolate into desired shape.
*sponge cake
1.Beat the 3 eggs whites and 90g of sugar until thick and fluffy. It is during this stage that air is incorporated.
2.Put 4 egg yolks and 1 egg white in another bowl and add 30g of sugar and 1g of salt.
And froth the mixture richly with handmixer.
3.Add half of the egg white meringue and mix.
4.sift in the 80g of cake flour and 15g of corn starch. and Mix carefully until the powder is out of sight.
5.Add remaining egg white meringue half and mix.
6.Add oil(20g) and vanilla extract(1ts) and mix.
7.Put the cake dough in a cake pan.(pan size 18cm)
8.Shock the cake pan to remove the air bubbles inside.
9.Bake in a 150 degree preheated oven for 45 minutes while.
10.Cool the cake sheet and Divide it into three equal parts
11.Beat the heavy cream(500ml), sugar(50g) until thick
12.Stack the cake sheet with whipped cream and strawberries.
13.Cover with cream on the surface and decorate with white chocolate slices.
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8. Prelude, op.28-15(Rain Drop)_ 쇼팽 : 전주곡 15번 내림 라장조 작품번호 28-15 '빗방울'_medium swing
한국저작권위원회 - 저작물 26566 건
Fluffy Japanese Strawberry Shortcake Recipe - Japanese Strawberry Cake イチゴのショートケーキ
Japanese Strawberry Shortcake Recipe - Fluffy Japanese Strawberry Cake イチゴのショートケーキ
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Japanese Strawberry Cake in cups and gram ( Makes 6 servings):
- 2 Egg Yolks
- 4 Egg Whites
- 120 gr Sugar ( 1/2 cup + 2 tbsp)
- 110 gr Milk (7 tbsp)
- 45 gr Butter (3 tbsp)
- 120 gr All Purpose Flour ( 3/4 cup + 1 tbsp)
- 1 tsp Baking Powder
- 1 tsp good Quality Vanilla
- 1 tsp Lemon Zest ( optional )
- Pinch of Salt
- Strawberries for the filling
I used 7 inch pans. Keep in mind the layers are meant to be thin, just like the ones you see in the video.
Whipped Cream:
- 600 gr COLD Heavy Cream ( 22 ounces)
- 1 1/2 tsp Vanilla
- 3 tbsp Sugar ( BUT You can add more sugar based on your personal preference)
- Pinch of Salt
Whip to medium peaks.
For a sturdier whipped cream you can add 200 gr Mascarpone.
My other Strawberry Cake Recipe:
Cake Science Video:
Enjoy!
♥
Japanese Strawberry Shortcake | How Tasty Channel
Japanese Strawberry Shortcake is made with a fluffy sponge cake filled with delicious vanilla whipped cream and fresh strawberries. This cake is one of my favourite because I love simple taste like vanilla, strawberries and cream! You can make this cake the day before, the more it will stay in the fridge, the more soft and fluffy the sponge will turn out!
YOUR FAVOURITE RECIPES:
JAPANESE MILK BREAD:
EGGLESS VANILLA CAKE: shorturl.at/adpuH
STRAWBERRY AND CREAM ROLL:
JAPANESE HOKKAIDO MILK BREAD:
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Kitchen Tools Used In This Video:
Star Piping Tip:
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Round Piping Tip:
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20 cm Cake Pan:
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Ingredients
About 11 servings:
Cake:
5 eggs, room temperature
1 teaspoon Vanilla Paste
150 g (¾ cup) caster sugar
80 g (1/3 cup) milk
25 g (2 tablespoons) vegetable flavorless oil
120 g (1 cup) all purpose flour
30 g (3 tablespoons) cornstarch
3 g (1/2 teaspoon) baking powder
Filling:
600 ml (2+1/2 cups) whipping cream, chilled
60 g vanilla powdered sugar*
About 8 fresh strawberries
*or plain powdered sugar + 2 teaspoons vanilla extract or vanilla paste or ½ vanilla bean seeds
Decoration:
About 8 fresh strawberries
Gelatin (optional)
Directions:
Make Sponge Cake:
1. In a medium size bowl sitf together flour, cornstarch, baking powder and set aside.
2. In a large bowl place eggs, sugar and vanilla and start mixing at medium-low speed until start foamy.
3. Increase the speed to medium-high and mix until become very pale, thich and at least triple the volume (be patient and mix for at least 15 minutes).
4. Add milk and oil and mix just until combined.
5. Add the flour mix in two times and mix at low-medium speed just until combined, don’t overmix or you will break the air bubbles.
6. Equally divide the batter in 3 baking pan (20 cm-8 inch) greased and lined with parchment paper.
7. Bake in preheated oven at 170°C-340°F for about 15 minutes or until a toothpick comes out clean.
8. Remove from the oven and cool down slightly
9. Unmold the cake and while still warm, you can easily remove the dark skin with your fingers or dark spots with the knife. This is absolutely optional and just for giving a clean Japanese style to the cake.
10. Cool down completely the cake.
Make the Filling:
1. Slice in medium-thin slices about 7-8 fresh strawberries and place the slices between two kitchen papers to absorb the strawberry water. Set aside.
2. In a large chilled bowl (you can chilled the bowl in freezer for about 15 minutes) place whipping cream and mix until soft peaks.
3. Add powdered sugar (and vanilla if you can’t find vanilla powdered sugar) and mix until medium-stiff peaks.
Assemble the cake:
1. Place the first layer of cake on the serving plate.
2. Place on top one layer of whipped cream. I’ve used a piping bag with 1 cm round piping tip to evenly spread the cream. Place strawberry slices on top and cover with another layer of whipped cream.
3. Place on top the second layer of cake and repeat: whipped cream, strawberry, whipped cream and place the top layer of the cake.
4. Place whipped cream on top and on the sides (I’ve used 1 cm round piping tip) and spread with an offset spatula.
5. Decorate with the remaining whipped cream and fresh shtrawberries.
6. Refrigerate the cake for at least 2 hours before serving it. The more i twill stays in the fridge, the more the sponge cake will turn out moist because i twill absorb the cream moisture, so you can make it the day before.
7. You can store in refrigerator for about 4-5 days.
チョコレート・ショートケーキの作り方 Chocolate Shortcake｜HidaMari Cooking
HidaMari Cooking(ひだまりクッキング)へようこそ。
このチャンネルでは、チョコレートや抹茶、季節のフルーツを使ったお菓子のレシピを中心に投稿しています。
▷チャンネル登録はこちら：
If you like it, please click 'Like' and Subscribe.
ベルマークを押すと毎回通知が届くようになります。
動画の評価やコメントをいただけるととても嬉しいです♪
ーーーーーー
こんばんは????動画を見ていただきありがとうございます♪
今日は、チョコレートクリームとバナナを挟んだショートケーキのレシピ。
先週作ったキャラメル・チョコケーキを気に入った主人が
バナナバージョンも食べたい！！というので作りました＾＾
■Cocoa sponge cake
2 eggs
60g sugar
50g cake flour
10g cocoa powder
20g oil
20g milk
■Chocolate cream
95g couverture sweet chocolate
45g milk
330g heavy cream
25g sugar
banana
chocolate copeaux
▷材料：
■ココアスポンジケーキ（φ15cm 丸型１台分）：
全卵 2個
砂糖 ６０ｇ
薄力粉 ５０ｇ
ココアパウダー １０ｇ
牛乳 ２０ｇ
米油 ２０ｇ
■チョコレートクリーム
クーベルチュールスイートチョコ ９５ｇ
牛乳 ４５ｇ
生クリーム ３３０ｇ
砂糖 ２５ｇ
バナナ
チョコレートコポー
▷作り方：
１．ココアスポンジを作る。全卵２個、砂糖60gをボウルに入れて混ぜる。湯煎に当てて35〜40℃程度に温める。湯煎から外してハンドミキサーで白っぽくなるまで泡立てる。
２．薄力粉50g、ココアパウダー10gをふるって加え、むらなく混ぜる。
３．牛乳20g、米油20gに②の生地をひとすくい入れて混ぜ、②に戻して混ぜる。
４．15cmの型に紙を敷き、生地を入れて大きい気泡を叩いてなくす。170℃に予熱したオーブンで25～30分焼く。
５．しっかり冷まし、1cmの厚さにスライスする。
６．チョコレートクリームを作る。クーベルチュールスイートチョコ95g、牛乳45gを同じボウルに入れて湯煎にかけて溶かす。
７．生クリーム330g、砂糖25gを氷水に当てながらゆるくホイップする。⑥を加えて塗りやすい固さになるまで更にホイップする。
８．スポンジ、クリーム、好みの厚さにスライスしたバナナをはさみナッペし、余ったクリームでデコレーションする。
９．スイートチョコをピーラーで削りデコレーションする。カットは温めたナイフで切ると断面がきれいです。
ーーーーーー
ひだまりについて改めて自己紹介します！
Who is HidaMari Cooking?
お仕事のご依頼はこちら
ーーーーーー
道具や材料の購入先：
こちらの生地で使っている道具や型の紹介をしています。
型編
道具編
▽Amazon
口径25cmの耐熱ガラスボウル：iwaki 2.5L
口径20cmの耐熱ガラスボウル：HARIO 3個セット
直径18cmの耐熱スポンジ型：iwaki スポンジ型
赤い耐熱シリコンヘラ：COLIN 3個セット
ハンドミキサー：dretec(ドリテック)
ケーキスライサー（検索するといろいろな出品者が出てきます
フードプロセッサー：BRUNO（ブルーノ）
6個取りマフィン型
繰り返し使えるオーブンシート
▽富澤商店（通販または実店舗）
シリコンの泡立て器
持ち手が木のふるい
クーベルチュールチョコレート：大東カカオのスイートチョコレート
450gの発酵無塩バター（明治、よつ葉、カルピス、高千穂、森永など）
その他製菓材料
▽Cotta （通販専門）
450gの無塩バター（よつ葉、高千穂、明治、森永など）
クーベルチュールチョコレート：カカオバリー、バンホーテン
その他製菓材料
繰り返し使えるオーブンシート
ーーーーーー
よく頂く質問などについて。
Q.バターは無塩ですか？有塩ですか？
お菓子には基本的に無塩バターのみ使用しています。
無塩バターに塩を加えるレシピは有塩バターではだめなのか？と質問をいただくのですが、狙った塩加減にしたいため無塩バターを使っています。
※一部過去の動画は「バター」のみの記載になってしまっています。
今後は字幕に「無塩バター」と表記するよう心がけますが、
それ以前の字幕に「バター」としか書かれていなくても
「無塩バター」を使用しています。
Q.オーブンは予熱しますか？
焼成温度に合わせて予熱しています。
家庭用オーブンは庫内が小さく扉を開けた時に熱が逃げやすいため、
焼成温度＋10〜20℃で予熱し、焼くものを入れてから焼成温度に合わせて焼いています。
こちらも今後は字幕で「〇〇℃に予熱したオーブンで□□分焼く」といった形で表記するように心がけます。
Q.倍量で作りたいのですが。
12cm丸型を15cm丸型に→1.5倍
12cm丸型を18cm丸型に→2.2倍
12cm丸型を21cm丸型に→3倍
15cm丸型を12cm丸型に→0.6倍
15cm丸型を18cm丸型に→1.5倍
15cm丸型を21cm丸型に→2倍
12cm(4.7inch)→15cm(6inch) =×1.5
12cm(4.7inch)→18cm(7inch) =×2.2
12cm(4.7inch)→21cm(8.2inch)=×3
15cm(6inch)→12cm(4.7inch) =×0.6
15cm(6inch)→18cm(7inch) =×1.5
15cm(6inch)→21cm8.2(inch)=×2
▷Youtube：
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もし私のレシピでお菓子を作ってくださったときは、
#hidamaricooking をつけて投稿してもらえると嬉しいです♪
またインスタグラムでは、YouTubeで公開していない写真も
公開していますので、よかったらフォローしてください。
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Strawberry Shortcake Cake
This Strawberry Shortcake Cake is an easy twist on the classic dessert with layers of moist vanilla cake, juicy strawberries and fluffy whipped cream! #sponsored The perfect dessert for fresh summer strawberries! Recipe:
Video sponsored by Challenge Butter.
Ruby Chocolate Strawberry Mousse Cake
Ruby Chocolate Strawberry Mousse Cake is a delicate dessert, with an almond sponge cake at the bottom, followed by a ruby chocolate and almonds crunch and topped with a smooth strawberry mousse
#rubychocolate #moussecake
To print the recipe check the full recipe on my blog:
Makes about 10-12 servings
Almond Sponge Cake
2 eggs
1/3 cup (70g) sugar
1/4 tsp (1g) salt
2/3 cup (70g) ground almonds
1 tbsp (10g) flour
1/2 tsp (3g) almond extract
1 tbsp (14g) butter, melted
Ruby Chocolate Almond Crunch
2.5 oz (70g) cookie crumbs ( about 5 digestive cookies)
1/2 cup (50g) almonds, chopped
3.5 oz (100g) ruby chocolate
2 tbsp (30g) whipping cream
Strawberry Mousse
1 pound (450g) fresh or frozen strawberries
1/3 cup (70g) sugar
1 tbsp (15ml) lemon juice
1/2 tbsp+1 tsp (8g) gelatin powder
3 tbsp (45g) cold water
1 1/2 cup (360g) whipping cream (35% fat), chilled
Ruby Chocolate Decoration
2 oz (60g) ruby chocolate
(20g) ruby chocolate, for tempering
Background music: ComingfromReality_by_Russo_Artlist
SingingOhInstrumentalVersion_by_BlendingColors_Artlist
TheLightDescends_by_AssafAyalon_Artlist
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How to make a Strawberry Cake
How to make a Strawberry Cake
Full Recipe:
This moist and fluffy strawberry cake might just be the perfect birthday cake! It’s filled with strawberry and lemon buttercream and crowned with dainty strawberries and delicate buttercream roses. I flavored the cake a buttercream with strawberry preserves but you can make a fresh reduction if you have some spare fruit and a few extra minutes. This cake is a TOTAL crowd pleaser so be forewarned, you might need to double or triple the recipe as people will be going in for seconds!
Decorating this cake wasn't as difficult as you might think! I was a little bold and didn't crumbcoat it but I do recommend covering and chilling the cake after you assemble it. If you see it leaning then just add a skewer through it like I did before chilling. I loved the way these RED buttercream roses looked but if you're short on time or piping tips just add a crown of strawberries! You can probably tell but I had an epic summer cold when I filmed this, voice so gravely...
Video & Recipe 008 - Strawberry Shortcake
FULL THAI RECIPE
FULL ENGLISH RECIPE BELOW
Strawberry Short Cake
Equipments
1 pound round cake tin
Parchment paper
14 mm star tip
Ingredients
60 grams rum syrup
10 strawberries
Apricot glaze for glazing
Ingredients for Genoise cake
115 grams cake flour
3 eggs (65-70 grams each)
120 grams sugar
15 grams glucose
30 grams melted unsalted butter
1 Tsp vanilla extract
Ingredients for fresh cream
600 grams whipping cream
60 grams sugar
Steps
1. Preheat the oven to 175°c. Line the cake tin’s base with parchment paper.
2. Sift the cake flour twice. Set aside. In the mixing bowl, add eggs, sugar and glucose. Using an electric hand mixer, whisk the ingredients over a boiling pot of water until they are melted. Lift the mixing bowl down and continue whisking until the admixture turns creamy-white color. Using wire whip, make sure that the cream is formed. Add sifted flour and mix in. Add butter, warm milk and vanilla extract (pour liquid through a spatula to spread them all over which makes an easy combination) Mix them well.
3. Pour into the prepared tin and bake for 30 minutes until cooked. To test if the cake is well cooked, stab the toothpick or fork into the cake. If it comes up dry, then the cake is done. Invert the cake on a sieve. Remove the tin without peel the baking paper off. Set aside until the cake cool completely.
4. To make fresh cream, whisk whipping cream and sugar by using cake electric mixer (wire whip) until stiff peaks firm.
5. Slice top of the cake off. Divide into two portions. Place the first portion on cake stand. Dip the brush in rum syrup and coat it all over the cake. Spoon the whipped fresh cream and spread over the cake. Filled the cake layer by placing the strawberry (cut into 1cm) inside. Spread the fresh cream over again. Coat the rum syrup in another cake portion and place on the other cake. Frost the cake with whipped cream. Place 6-7 strawberries on top. Spoon leftover whipped cream in a pastry bag, using star tip to decorate the cake. Glaze the strawberries with apricot glaze. Refrigerate for about 2 hours to form the cream. Serve in pieces.
Tips
To prepare rum syrup, add 50 grams of water and 100 grams of sugar in a pot. Adjust to medium flame. When the sugar started to melt and the syrup is boiled, turn off the heat. Lift the pot down. Lay aside until completely cool down. Add liquor such as rum, cherry liqueur. Mix them well.
Chocolate Strawberry Shortcake
Here it is Mid October, my Strawberries still going strong. Turn todays harvest into Chocolate Strawberry Shortcake. The cake is on the heavy side, I do prefer light and fluffy cake, anyhow, it is very good.
No Bake Strawberry Chocolate Tart Recipe
A decadent chocolaty dessert - this No-Bake Strawberry Chocolate Tart takes no more than 15 minutes to put together and it is AMAZING.
Ingredients
Makes about 10-12 servings
Crust
32 (330g) Oreo cookies, whole
1/2 cup (110g) butter, melted
Chocolate Filling
7 oz (200g) milk chocolate
3.5 oz (100g) bittersweet chocolate (55-70% cacao)
7 oz (200 ml) heavy cream
Topping
10 oz (300g) fresh strawberries
chopped nuts (almonds, pistachios, etc), optional
Directions
1. Place oreo cookies (with filling, no need to remove it this time) into the bowl of a food processor and blend until crumbs form. Add melted butter and pour over the crushed cookies. Process until evenly moistened. Press cookie mixture with the back of the spoon and your fingers where necessary, into the bottom and edges of a rectangular 5x14 inch (12 x 36 cm) tart pan. Freeze until you prepare the filling, just for few minutes.
2. In a small saucepan, place cream over medium-low heat for a few minutes to get hot. No boiling or simmering needed. Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir until dissolved.
3. Pour chocolate filling over oreo crust, and top with fresh strawberries.
4. Refrigerate for at least 2 hours or overnight before serving.
For the full recipe check my blog:
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No-Bake White Chocolate Strawberry Mousse Cake Recipe
This white chocolate strawberry mousse cake is a delicate and elegant summer dessert, refreshing and most of all really flavorful.
Just imagine, a crispy crust, a soft white chocolate mousse layer followed by a fruity mousse layer and everything topped with fresh
strawberries which also bring a bit of texture and flavor. Simply delicious.
For the full recipe check my blog:
Ingredients
Makes about 10 servings
Crust
9 oz (250 g) digestive biscuits/graham crackers
6 tbsp (80 g) coconut oil or butter, melted
White Chocolate Mousse
7 oz (200g) white chocolate
12 oz (350g) whipping cream (35% fat), cold, divided
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) cold water
Strawberry Mousse
10 oz (300g) strawberries
1/4 cup (50g) sugar
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) cold water
7 oz (200g) whipping cream (35% fat), cold
Topping
fresh strawberries, cut in thin slices
1. Prepare the strawberry sauce so it has time to cool before preparing the strawberry mousse. Cut the strawberries in quarters. Place the strawberries and sugar in a small saucepan and place over medium heat just until sugar is dissolved. Remove from heat and puree using a blender. Set aside while you prepare the gelatin.
2. Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatin dissolves and then pour it over strawberry puree. Let the strawberry mixture cool at room temperature while you prepare the rest.
3. Prepare the crust. Place the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form. Add melted
coconut oil or butter and process until completely combined.
4. Press the mixture into the bottom of a non-stick 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until you
prepare the white chocolate mousse.
5. Prepare the white chocolate mousse. In a heat proof bowl add the chocolate and 5 oz (150g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let cool completely.
6. Whip the remaining 7 oz (200g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
7. Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set.
8. Prepare the strawberry mousse. Whip the cold whipping cream until stiff peaks form. Add the cooled strawberry mixture and mix until well combined. Pour over the set white chocolate mousse.
9. Refrigerate for about 4 hrs or overnight to set before serving. Run a warm knife around the edges of the cake to remove the sides of the pan.
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Beth's Strawberry Shortcake Recipe
Learn how to make my easy recipe for a homemade strawberry shortcake! If you are a strawberry lover and enjoy good food this one is for you! One of my easiest dessert recipes for spring!
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SUBSCRIBE to my gardening channel!
WATCH MY TUTORIAL ON HOW TO GROW STRAWBERRIES!
WATCH MORE SPRING RECIPES!
Foolproof Madeleines
Lemon Pound Cake Recipe
Raspberry Cheesecake
Strawberry Shortcake Cupcakes
Carrot Cake Cupcakes
Key Lime Cups
Spring Lamb Stew
Blueberry Waffles
Foolproof French Macarons
Chocolate Pot de Creme
Strawberry Ice Cream Baskets
Creme Brulee
Tiramisu
Elegant French Toast
Coffee Cake
Foolproof Crepes
Foolproof Tiramisu
BETH’S NO-FUSS STRAWBERRY SHORTCAKES
Serves 6
FOR SHORTCAKES:
1 1/4 cups (150 g) flour
2 tablespoon (25 g) white sugar
½ teaspoon (2.5 ml) salt
1 tbsp (15 ml) baking powder
8 tablespoons (120 g) cold butter, diced into cubes
2/3 cup (160 ml) heavy cream
1 egg
Raw, turbinado sugar for tops
FOR STRAWBERRIES:
2 ½ cups (375g) fresh strawberries, quartered
2 tsp sugar
WHIPPED CREAM:
2 cups heavy cream
2 tbsp (13 g) powdered sugar
1 tsp (5 ml) vanilla
METHOD:
Preheat oven to 400F/200C.
In a large bowl add flour, sugar, salt, baking powder, and whisk until combined. Then add butter working it into the flour with your hands, creating a coarse meal.
In a smaller bowl whisk together the egg and the cream until combined.
Make a small well in the center of the flour mixture. Pour cream mixture into the well and work dough together with a fork until combined. Do not over mix. Allow dough to rest 5 mins to activate baking powder.
Scoop out dough with an ice cream scooper placing 6 mounds on a parchment lined cookie sheet. Top each mound with a sprinkle of Turbinado sugar (or plain white sugar)
Bake for 12-13 mins until golden brown and set.
Meanwhile toss the strawberries together with the sugar. Keep refrigerated until ready to use.
To make cream place all ingredients in a bowl fitted with an electric mixer whip until soft peaks form.
To assemble. Slice the top 1/3 of shortcake off, set aside. Lay a layer of whipped cream on the base of the short cake, top with a scoop of strawberries, then place top of shortcake on top, Garnish with another small dollop of cream, and a sprig of mint of another whole strawberry.
Professional Baker Teaches You How To Make STRAWBERRY SHORTCAKE!
You've already started your journey towards making the best Strawberry Shortcake, and now it's time to complete the tale by making the ultimate version: a Frasier Torte! Follow along with the recipe below as Chef Anna Olson walks you through all of the steps necessary to complete this culinary masterpiece! Don't forget to leave a comment below and let us know how it turned out!
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Sponge Cake
3 large eggs, at room temperature
½ cup sugar
1 ½ tsp lemon juice
½ tsp finely grated lemon zest
½ cup all-purpose flour
¼ tsp salt
1 Tbsp unsalted butter, melted
½ tsp vanilla extract
Mousse
2 egg whites, at room temperature
2 Tbsp gelatin powder
⅓ cup sugar
¾ cup cold water, divided
2 cup puréed and strained fresh strawberries (about 4 cups sliced)
1 ½ cup whipping cream
2 tsp vanilla extract
2 cup whole, hulled strawberries
Directions
1. Preheat the oven to 325 F. Line the bottom of a 9-inch springform pan with parchment paper, but do not grease the pan.
2. Whip the eggs and sugar on high speed until they are almost white in colour, more than triple in volume and hold a ribbon when the beaters are lifted, about 5 minutes. On medium speed, add the zest and juice.
3. Sift the flour and salt and, still on medium speed, add the flour. Spoon about a cup of the batter into a bowl, and stir in the melted butter and vanilla. Add this all back to the full batter and stir until blended. Pour the batter into the prepared pan and bake for about 40 minutes, until the centre of the cake springs back when gently pressed. Cool the cake completely in the pan.
4. For the mousse, whip the egg whites just until past foamy and set aside. Sprinkle the gelatin powder over ½ cup of water, stir and set aside. Bring the sugar and the remaining ¼ cup of the water to a boil and boil without stirring until it reaches 240 ?F on a candy thermometer. While whisking egg whites on medium speed, pour the sugar slowly and carefully down the side of the bowl and, once all added, increase the speed to high, whipping for 30 seconds to a minute, just until the whites hold a soft peak but are still hot. Beat in the gelatin until it has dissolved into the whites, then continue to beat until the mixture cools to room temperature. Whisk in the strawberry purée.
5. In a separate bowl, whip the cream until it holds a soft peak and add the vanilla. Fold this into the strawberry mixture using a whisk, and folding it in 2 additions.
6. To assemble, run a palette knife round the inside edge of the sponge cake pan and remove the cake, peeling away the parchment paper. Wash the pan, reassemble and place the cake layer back in the bottom of the pan. Slice the hulled strawberries in half and place them on the cake so that the flat side of each berry is pressed up against the ring of the pan, and they are very close together. Pour the mousse over the cake and berries and chill until set, at least 4 hours. Top the cake with any remaining strawberry halves right before serving.
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Homemade Strawberry Cake
This Homemade Strawberry Cake is full of sweet, fresh strawberry flavor! Moist strawberry cake layers are paired with a strawberry cream cheese frosting for the ultimate strawberry cake! SO good! Recipe:
How to Make Christmas Cake (Strawberry Sponge Cake Recipe) | Cooking with Dog
This Japanese Christmas Cake is a fluffy sponge cake decorated with a generous amount of strawberries and whipped cream. Try this recipe at Christmas time. It’s a real treat for the kids!
How to Make Christmas Cake
(18cm/7.1 cake pan)
- Sponge Cake -
150g Eggs (5.3 oz)
100g Granulated Sugar (3.5 oz)
90g Cake Flour or Pastry Flour (3.2 oz)
(Use Cake Flour if you can. Pastry flour is fine but Cake Flour is better for its lower protein content.)
15g Unsalted Butter (0.53 oz)
1 tbsp Milk
- Soaking Syrup -
2 tbsp Granulated Sugar
3 tbsp Hot Water
1 tbsp Kirsch - a type of brandy made from fermented cherries, optional
- Toppings -
400ml Whipping Cream with 35% fat (1.7 cups)
3 tbsp Granulated Sugar
450g Strawberries (1.0 oz)
Powdered Sugar
Parchment Paper (bottom): 18.4cm/7.2 diameter
Parchment Paper (side): 6x58cm/2.4x22.8
Cake Pan (18cm/7.1 diameter)
Christmas Ornaments
RECIPE NOTES
(This is one of the most difficult recipes we introduced, so please follow the instructions thoroughly.)
* Measuring the baking ingredients by weight is absolutely necessary, so make sure to use a proper scale.
* The measurements and whipping time for the batter are critical to making a sponge cake. If they are not accurate, the sponge cake will become flat.
* Let the cake cool down in the cake pan as it will keep the sponge cake moist.
* We recommend using the real whipping cream with no additives. It is rich-flavored and far more tastier than non-dairy alternatives.
* The baking time depends on various factors, for example, the size of round pan and the type of oven you use. We recommend keeping your eyes on the cake while baking.
* If the height of sponge cake is not enough, you might want to bake another sponge cake so that your Christmas cake will have 3 or 4 layers.
Please activate the subtitles by clicking the setting icon at the bottom right of the video and follow the instructions. They explain how many times you need to scoop the batter with a spatula and this process is essential to make fluffy sponge cake. The ingredient list is described above and we recommend using cake flour instead of pastry flour.
We would appreciate it if you could add subtitles to this video! Thank you for your support!
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ふわふわのスポンジ生地にたっぷりのいちごと生クリームをはさんだクリスマスケーキです。子供たちが喜ぶので是非作って下さい！
クリスマスケーキの作り方
＜材料＞直径18cmのスポンジ型1台分
【スポンジ生地】
・卵：150g
・グラニュー糖：100g
・薄力粉：90g
・バター（食塩不使用）：15g
・牛乳：大さじ1
【シロップ】
・グラニュー糖：大さじ2
・湯：大さじ3
・キルシュ：大さじ1
※キルシュワッサー（Kirschwasser）とも言う。サクランボで作ったブランデーの一種。
【仕上げ用】
・生クリーム：400ml（乳脂肪分35%使用）
・グラニュー糖：大さじ3
・いちご：450g（大20粒）
・粉糖：適量
オーブンペーパー：6×58cm、直径18.4cmの円
直径18cmのスポンジ型
クリスマス用オーナメント
レシピのメモ
・材料をきちんと量ることは特に大切です。正確な計量器具を使って下さい。
・計量と生地を混ぜる回数はとても重要です。スポンジケーキが膨らまない原因になります。
・焼きあがったスポンジケーキは乾燥しないように型をかぶせたまま冷ましてください。
・生クリームは無添加の純乳脂肪をお薦めしています。風味もコクも断然優れています。
・焼き時間は型のサイズやオーブンの種類により変化します。オーブンから目を離さずに時間を調節してください。
・もしスポンジケーキの高さが足りない場合は、追加で焼いて３層４層のクリスマスケーキを作ることもできます。
字幕表示可 ※このビデオに他の言語で字幕を追加していただけるととても助かります！ いつも応援していただき本当にありがとうございます！
フランシスのTシャツとエプロンを注文！
フランシスのお弁当箱、巾着袋、お箸セットを注文！
Ingredientes para o Bolo de Natal
(18cm de diâmetro)
- Bolo Esponja -
150g de ovos
100g de açúcar
90g de farinha
15g de manteiga sem sal
15ml de leite
- Calda para umedecer -
4 colheres de sopa de açúcar
6 colheres de sopa de água quente
2 colheres de sopa de Kirsch - um tipo de brandy feito com cerejas fermentadas
- Enfeites -
400 ml de creme de leite para chantilly sem açúcar (ou creme de leite com nata - você também pode fazer com a seguinte proporção: 25g de manteiga sem sal para cada 300g de creme de leite sem soro)
6 colheres de sopade açúcar
450g de morangos
Açúcar de confeiteiro
Papel vegetal (para o fundo): 18,4 cm
Papel vegetal (para a lateral): 6 X 58cm
Forma para o bolo: 18 cm de diâmetro
Ornamentos com motivos natalinos
* Deixe o bolo esfriar na forma pois isso mantém a massa esponjosa húmida.
White Chocolate Strawberry Cookies Recipe - Laura Vitale - Laura in the Kitchen Episode729
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Strawberry Shortcake
Hi guys today I will be sharing my recipe for strawberry shortcake. Very easy to do and it really taste good. One way to make this recipe a sucess is to choose the sweetest strawberry that you can get a hold of.
For the Sponge cake we need
6 large eggs
1 cup sugar
2/3 cup +2 tbsp of plain flour
2 tsp or 40g of corn flour or cornstarch
40 g of butter
50 ml of milk
For the cream this is enough to fill and iced the cake but for decoration I used anothe 1/2 cup of cream and 1 1/2 tbsp of sugar .
600 ml of cream
1 tsp of vanilla
1/3 cup of sugar
2 punnet of stawberry
optional chop walnuts just for decoration and a little crunch
How I make my strawberry shortcake crumble
Strawberry Shortcake Cookies Recipe
This simple recipe shows how to make #strawberry #shortcake #cookies.
INGREDIENTS
2 cups of strawberries
1 tbsp lemon Juice
1 tsp lemon zest
½ cup sugar
2 cups all purpose flour
2 tsp baking powder
½ tsp salt
½ cup butter
½ cups cold milk
white chocolate chips(optional)