Wednesday, March 16, 2011

Japanese Strawberry Shortcake

Dessert: 6-Mar-2011

Made a really light & yummylicious cake to celebrate the birthday of the best brother in the whole wide world!!  :-D It was huge & fed about 24 people (incl kids)

Recipe was adapted from Aunty Yochana's recipe, found here:

Choc disc from Michel's Patisserie,
I added my brother's name & dots...

180 gm. cake flour
1/2 tsp. baking powder
75 gm. sugar
75 gm. melted butter 
75 gm. vegetable oil (I used sunflower oil)
6 egg yolks
1 tsp. vanilla essence
6 egg white
1/2 tsp cream of tartar
100 gm. castor sugar

600 ml thickened cream (full cream as less fat cream will not whip)
1/2 cup confection sugar
12 Tbsp. Kirsch
2 punnets strawberries - diced (for filling)
1 punnet strawberries - thinly slice (for deco)
2 Tbsp. Strawberry jam + 2 Tbsp. hot water + 1/2 tsp powdered gelatine - for glazing fruit

Note: each punnet is about 250g.

1. For cake: Sieve cake flour, baking powder and 75 gm. of sugar into a bowl and mix thoroughly.
2. Mix egg yolk, vanilla essence, butter and oil together
 and then pour into flour mixture and stir till smooth.

3. Whisk egg white till slightly frothy, then pour in 100 gm. sugar & cream of tartar gradually and whisk till stiff & glossy.
4. Fold egg white with egg yolk mixture slowly and then pour into a 24cm round springform cake tin.
Cake anyone?? Yummylicious!

5. Bake in preheated oven at 150C for about 60-80 mins. or till cooked.
6. Cool cake completely in cake tin upside down then remove & slice cake into 3 slices.
7. Brush each layer of cake with the 4 tbsp kirsch in each layer.

8. Whip up the whipping cream. Mix approximately 1/2 of cream with diced strawberries and then spread whipped cream & strawberry mixture onto each layer. Repeat till the last layer of sponge cake. 
9. Spread the cake on sides & top with remaining whipped cream. Arrange sliced strawberries on top overlapping one another.
(8) Boil strawberry gel with water then brush it over the sliced strawberries.
(9) Chill before slicing and serve.


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