This is a really delicious recipe. If you are a home baker who has made several types of cakes, give them a try. You will not regret it. I could have posted a simpler recipe, such as replacing Muslin Cream with Creme Diplomat. As for the Frezier cake, personally, the more hand-made recipe is definitely delicious. I want to tell you a recipe that tastes better even if it’s complicated and cumbersome.
110g Whole Eggs
30g Egg Yolk
76g granulated sugar
70g Soft sponge cake
28g almond powder Almond powder
28g Powdered Sugar Powdered Sugar
50g unsalted butter
1. Beat eggs and yolks with a whisk
2. Put the sugar in and boil through hot water at 37-42 degrees Celsius.
3. Whip the warmed custard on high speed with a hand mixer until it turns rubane.
4. Remove air bubbles on the lowest speed of the hand mixer until the dough is smooth.
5. Add the sifted flour, almond flour, and powdered sugar and mix gently to prevent foaming.
6. Add butter that has been warmed from 4 to 60 degrees and mix gently.
7. After flattening in 1/2 mold 28 x 38, bake at 160 degrees for 12 minutes. Each oven has different heat levels, so you need to adjust the temperature and time separately when checking the cooking status.
8. After cooling the baked Genoise on a cooling grid, take two pieces of mousse 18cm in diameter.
25 g Sugar
1. Heat the water and sugar until the sugar is completely dissolved.
2. After cooling, add liqueur and mix.
♥ Soursop ice cream
200g full cream milk
34g granulated sugar
40g Egg Yolk
16g corn starch
1/3 vanilla bean vanilla bean
1. Add the sugar to the yolks and mix well with a whisk.
2. Add sifted starch and mix well without lumps.
3. Put the milk, split vanilla beans and vanilla bean pods in a saucepan and bring to a boil. If you add a little sugar to the yolk on the side of
the milk, it will prevent a film from forming on the surface of the milk.
4. Add the warmed milk little by little to the yolks and mix well.
5. Put all 4 back in the pot and bring to a boil over high heat. Continue stirring with a whisk to avoid sticking to the bottom.
6. Cook while stirring until the cream is no longer lumpy, the cream is shiny and bubbly at the bottom.
7. Place cling film on wide stainless tray and pour 6. Cover it with cling film to let air in. Refrigerate in the freezer.
8. When completely cooled, strain through a sieve.
Anglaise Butter Cream
75g whole milk
60g Egg Yolk
150g unsalted butter
1. Add the sugar to the yolks and mix well. Leave about a teaspoon of sugar
2. Add a teaspoon of sugar to the milk and heat until the edges boil.
3. Add 2 to 1 slowly and mix well.
4. Move 3 back to the pot and cook while stirring to about 83 degrees.
5. Strain the finished anglaise through a sieve and let cool completely below 30 degrees.
6. Divide the room-temperature butter anglaise mixture into portions and whisk to form a soft cream.
7. Add Kirsch and mix. Can be omitted
Mussel ice cream
1. Set the temperature of custard apple and anglaise the same.
2. Add custard to Anglaise buttercream little by little while whisking to form a light and soft cream.
♥ Strawberry nappage
32g strawberry puree
48g mashed raspberries
80g granulated sugar
4g NH Pectin Pectin
1. Heat the strawberry and raspberry puree mixture to 40 degrees.
2. Add the sugar and pectin mixture little by little and mix well with a whisk.
3. When the mixture boils completely, cook for another minute.
4. Cool in the refrigerator and strain through a sieve before using.