Egg yolk 60g
Soft flour 20g
Unsalted Butter 20g
Gelatin powder 3g
Mix gelatin powder with 10g of water.
35% fresh cream 40g
1. Put the egg yolks and granulated sugar in a bowl and mix until it is opaque white, then add the cake flour.
2. Heat the milk in the microwave and combine with the above ingredients
3. Transfer dough to pour into pot and cook creme patissiere. It will become thicker as it heats up, but don’t turn off the heat as it gets thicker, keep cooking until it’s chewy and shiny.
4. Transfer to a container and cool on ice. Take 1/3 of the creme patissiere in a bowl and add the melted gelatin. Add 40g of whipped cream on top.
Cake plate 2 sheets
1. Place the cake pan on the baking tray, place the baking tray and griddle on top, and bake in the preheated oven at 160℃ for 20 minutes.
2. Turn the baking tray upside down and bake for another 15 minutes. If the cake is dented, bake for another 5-10 minutes. Preheat oven to 220℃. Sprinkle powdered sugar all over the cake and make caramel.
3. When there is a raw fever, cut the side, peel the shape. Trim the edges for decoration
1. Spread a thin layer of Diplomad cream on top of cake. Arrange strawberries on top. There’s also a strawberry size, so I really like it
2. Put the cream in the center of the strawberries and cover with a layer of pastry. Use the remaining cream to fill the cream without any gaps. Leave in the fridge for about 1 hour.
3. Side-beating cake. Garnish with remaining creamy strawberries to finish.