Strawberry Shortcake - Copyright 2010 - keikos-cake.com - All Rights Reserved

Strawberry Shortcake

 Copyright © 2010 – keikos-cake.com – All Rights Reserved

Strawberry Shortcake
Published by:
PastryFriends.com
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50935 Cologne – Germany

Contact:
keiko@pastryfriends.com

Website:
http://keikos-cake.com
http://PastryFriends.com

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The link to the video is included in the email you received after joining the
newsletter here: http://keikos-cake.com/free-example/                           VIDEO
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

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 stainless-
steel 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