So here it is - my very first strawberry shortcake as you may know from Japan. （‐＾▽＾‐）
Usually I really like to make buttercream cakes because you don't have to put them in the oven,
it's quick work and you can decorate them really cute.
But butter is such a fat thing... if you eat one piece of cake you may can't eat another one and some people can't stand too much fat. ^^;
So I wanted to try a lighter one and that was the perfect chance to try out the recipe I found.
I just changed a few things, so here's "my" recipe for you.
☆*ﾟ ゜ﾟ*☆*ﾟ ゜ﾟ*
☆*ﾟ ゜ﾟ*☆*ﾟ ゜ﾟ*
☆ Ingredients ☆
☆ for the base
1 three-parted flan base (in German it's known as "Wiener Tortenboden"
If you want to make your own cake base you would need the following things:
4 large eggs
120g granulated sugar (sifted one time)
3 tb milk (room temperature)
1/2 tb vanilla extract
120g cake flour (sifted three times)
22g melted butter
☆ for the creme
2 cups whip cream
2 tsp. of gelatine without flavour
8 tsp. of cold water
1/4 cup of confectioner's sugar
1/2 tablespoon vanilla extract
☆ for the syrup
1/4 cup granulated sugar
1/4 cup water
250-300g fresh strawberries
☆ How to make your cake ☆
☆ Prepare your cake
1. Preheat the oven (170-180°C)
2. Coat a 18-26cm springform pan with butter and sprinkle wheatlet on it so the cake base lifting will be easier after baking
3. Part the eggs in egg white and egg yolk
4. Add the granulated sugar to egg white and whip it until it's stiff
5. Add the egg yolk slowly and whisk it until it's blended
6. Fold in the milk, vanilla extract and cake flour one by one. Fold in the butter, too.
7. The batter should be smoothy, when it's okay.
8. Put the batter into the springform pan, remove air bladders and let it bake for 25-30min
9. If the cake base is goldbrown and springs back after you push into it, it's finished. Let it cool down.
☆ Prepare the creme
1. Add the cold water into a small saucepan.
2. sprinkle the gelatine over the water and just let it be for 5min. No stirring!
3. Afterwards, stirr with low heat and a wooden spoon until the gelatine has dissolved
4. Let it cool down (room temperature)
5. Add whip creme, confectioner's sugar and vanilla extract into one bowl and whip it until it's almost stiff
6. Then add slowely the gelatine
7. Mix it on fast level until it's really stiff.
8. Put it into the refridgerator, until you needed it.
☆ Prepare the syrup
1. Add the granulated sugar and the water into a saucepan
2. Let the water and boil while stirring, until the sugar as dissolved
3. Let it cool down
☆ Finish your cake
1. Hold back 6-10 strawberries as decoration, quarter the others
2. Cut the cake base in three parts if it's self made.
When you put the layers together, coat each layer with the syrup before working on it! (Exception: the lower part of the basement)
3. Basement: a thin layer of strawberry jam
4. Second part: a thin layer of creme, strawberries and afterwards creme again (the strawberries should be covered)
5. Top coat and side: Creme
For an easier coating take a spatula or a large knife.
As decoration use the other strawberries and the chocolate graters
Last point: Don't forget to put it in the refridgerator again until it's serving time!!
My friends really liked the cake! ヾ(＠°▽°＠)ﾉ