Strawberry Cream Cake
Every winter is when I most want to make cream cakes. 【Of course, to clarify, I rarely make cream cakes throughout the year】 I love all kinds of minimalist cakes, so I decided to create a recipe to document them. Steps are simply written here as well.
Ingredients
Steps
For the whole egg sponge, I used this recipe: [Suitable for an 18cm round mold; 1.5x recipe makes two 6-inch cakes, tall enough as shown] 3 medium-sized eggs 80g fine sugar 77g low-gluten flour 40g butter Making whole egg sponge takes practice. It may not be explained fully in one recipe, so please look for more resources if needed.
Prepare the strawberries and whipping cream for the filling. For a 6-inch layer, apply about 30g of cream, then layer with strawberry slices, and top with another 30g of cream to seal. Cover with the next cake layer.
Repeat the same process for the second layer and cover with the final cake layer.
Even with whole egg sponge, the cake can still be very soft~
Use the remaining cream to cover the top and seal the sides.
Whip the cream for frosting and piping. First, apply cream evenly around the sides, smoothing it out with a spatula. Then, smooth out the top with the spatula as well.
This piping tip is the St. Anna tip~ Simply pipe along the edge of the cake while turning the decorating turntable.
I didn’t do any special garnishing, just cut the strawberries and arranged them as decoration. Rosemary is a versatile garnish~ Gold foil and your own creative elements work well too.
Today's focus is just one piping method using the St. Anna tip~ Will demonstrate other flower styles when I have time. Simplicity is beauty.
Chocolate Caramel Rum Banana Cake, a new pairing to try out.