Strawberry Shortcake
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Strawberry Shortcake Published by: PastryFriends.com Kronenburger Str. 28 50935 Cologne – Germany Contact: keiko@pastryfriends.com Website: http://keikos-cake.com http://PastryFriends.com Copyright © 2010 – PastryFriends.com. All rights are reserved. No part of this e-book may be reproduced or transmitted in any form without the written permission of the author, except for the inclusion of brief quotations in a review. This e-book is for you, only. Don’t share the e-book or any of it’s content. Note: This e-book is optimized for viewing on a computer screen, but it is organized so you can also print it out and assemble it as a book. Since the text is optimized for screen viewing, the type is larger than that in usual printed books.
The link to the video is included in the email you received after joining the newsletter here: http://keikos-cake.com/free-example/ If you haven’t yet, please click the link above and subscribe to the newsletter to get access to the free video. In the video, you can watch me making the strawberry shortcake step-by-step. €
Sponge cake (18 cm / 7.1 inch diameter)
Egg 180 g (3 large eggs) (6.3 oz.) Sugar 90 g (3.2 oz.) Flour 75 g (2.6 oz.) Corn starch 20 g (0.7 oz.) Milk 20 ml Butter 20 g (0.7 oz.) Filling / decoration Heavy cream 400 g (14.1 oz.) Sugar 3 table spoons Vanilla sugar ½ table spoon Strawberries 250-300 g (9-10 oz.) Chopped pistachios and icing sugar for decoration
VIDEO
First of all, prepare the cake pan. Once the sponge cake batter is ready, it should be baked quickly. Cut the baking paper for the bottom and the side and place it in the cake pan. Preparing the sponge cake: Combine the eggs and sugar in a large stainlesssteel bowl. Place the bowl on a double boiler (sauce pan with boiling water) and beat until the mixture warms to about 40°C (104°F). Take away from the heat. (Otherwise, you’ll end up with scrambled eggs.)
Directly after removing from the hot water, beat the eggs at high speed until they are very light and foamy. This may take up to 10 minutes or more, so be patient. The result will be a super fluffy sponge cake. Fold in the sifted flour and corn starch. Be careful not to overmix because otherwise the egg foam will deflate.
Meanwhile, warm the milk and butter together in the microwave until the butter melts. Shortly before all the dry ingredients are blended completely, add the warm milk and butter to the batter. Mix gently until the dry ingredients and the liquid are completely combined (but again, don’t overmix). Immediately pour the batter into the baking pan and tap on the table once or twice to release any air bubbles in the cake batter. Bake for 25 minutes in the preheated oven at 190°C (374°F).
After baking, immediately remove the sponge cake from the cake pan and let cool it down. When cooled down, slice the sponge cake into three slices with a serrated knife. In the end, these slices will be assembled like this:
top
middle
middle
top
bottom
bottom
Now we prepare the whipped heavy cream for the filling and the topping. Whip the cold heavy cream together with the sugar until it reaches soft peaks. Whisk by hand with a wire whisk until the cream forms stiff peaks. You know that the consistency is right when you can “grab” the cream with the wire whisk, i.e. the cream doesn’t fall down from the whisk.
Cut the strawberries into 3 mm (0.12 inch) slices. Also, prepare some chopped strawberries. We will use them for the topping, later. Cover the bottom sponge cake with a thin layer of whipped heavy cream and place the strawberry slices on top.
Cover the strawberries with some more whipped cream. Then, place the second sponge cake slice on top and press slightly. Add another thin layer of whipped cream and strawberry slices‌
Copyright © 2010 – keikos-cake.com – All Rights Reserved
Again, cover the strawberries with some more whipped cream to fill the gaps. Then, place the third sponge cake on top and press slightly. Cover the top of the cake with whipped cream‌
For the sides, first model a thin layer of cream to fill any gaps. Then add a thicker layer of cream on the sides. Smooth the sides with a dough scraper or similar tool.
Smooth the top with a palette knife. After each stroke, remove any sticking cream from the palette knife. Always work from the side to the center (green arrow). Place a metal ring (diameter 12 cm / 4.7 inch) on top and fill with the chopped strawberry pieces.
You can decorate the cake anyway you like. Here, I pipe out eight little “balls” on top. Then, I do the same on the side of the cake. With a tea spoon, I flatten the balls on the side to get an interesting shape… (Dip the spoon into warm water before each stroke)
Powder with icing sugar and add some chopped pistachios on top. Done! That’s the strawberry shortcake. It’s really easy to make, but tastes great and looks very nice. I’m sure your friends will agree… € For more cake videos + instructions visit… http://keikos-cake.com (join my pastry club) http://keikos-cake.com/shop/ (single recipes)
Copyright © 2010 – keikos-cake.com – All Rights Reserved