♥ Ingredient
Cake type 15cm
2 eggs
60g sugar
15ml milk
He Thu Umbrella 60g
30ml water
15g sugar
2 teaspoons brandy
400ml fresh cream
32g sugar
20 or 25 strawberries
Blueberry dosage
170℃ 25 minutes
♥ Recipe
1. First, I made it from foam cotton. Fry the bowl with hot water 50~60℃. Add the sugar to the eggs and heat to about 40℃ while stirring.
2. Heating all the eggs will make it easier to foam. Properly foam with an electric funnel. According to the standard for foaming, foam until the powder stain does not disappear.
3. Put the milk in a bowl and mix gently. Add flour like this. Mix about 30 times with a rubber bellows. Pour the dough into a 15 cm cake pan and create a surface. Bake for 25 minutes at 170°C.
4. Then remove the sponge from the mold and let it cool. Put 30ml of water and 15g of sugar in the microwave to make syrup. Add brandy, but you don’t need to add this. When the sponge has cooled, divide into three parts.
5. If it’s hard to cut this into 3 pieces, 2 pieces is fine. Prepare strawberries and whipped cream to add. Add the sugar to the whipped cream and beat while cooling. The fat content of whipped cream is 35-40%.
6. Pour the syrup onto the sponge with a brush. Top with whipped cream and sliced strawberries side by side. I also put whipped cream on top of the strawberries and picked them up with a sponge. Do the same again.
7. Spread cream all over the cake. It is also good to use decorative combs. Garnish with strawberries and fruit and you’re done. If you heat the kitchen knife, the cake will cut easily and cleanly. You can cut 6 to 8 pieces in a 15cm mold.