"Delicious and Beautiful: Sponge Cake with Strawberry Cream Filling Recipe"

2023-05-28 18:00:01

?Sponge Cake with Strawberry Cream Filling? It’s LinaBell again?? It’s already the 4th one, everyone is tired of it?? But this time it’s an 8-inch cake. In fact, I missed the whole 8-inch cake. I have only tied the 8-inch dough cake once! ! This is the second time this is the second time. I think it’s a two-color cream, pink on the bottom and white on the top. It’s a new attempt, because the whole pastry cake was made into a cake with only one color paste. It’s pink, but I’d like to try the whole two-color color after thinking about it. The effect after completion is so beautiful! ! Although the decoration of the cake is very similar to the previous one, but I don’t want to make it exactly the same, so I tried my best to make it different from the previous one. I would like to praise the candle that I found to match the theme. It’s really cool Pretty?? Recipe link: Follow my FB page & IG ?? #文·味意#manlicacy

Production time: more than 1 hour
Serving Size: 9 people or more

Cream filling and cream garnish (about 1150 g)
240 g strawberries
Cream cheese/Italian soft cheese 255 g
Sugar 85 g
850 ml light cream
red food coloring

sponge cake
5 eggs
Sugar 110g
Butter 75 g
Fresh milk 75ml
Low-gluten flour 150 g

recipe serving size
8 inch cake mold 1

practice:
1 ：
Cream filling and cream decoration (approximately 1150 g): 1. Wash, drain, and dice strawberries (21 pieces * 240 g without stems), and put them in the refrigerator for later use. 2. Put the cream Cheese/Italian soft cheese (soften at room temperature first/heat in microwave until slightly softened), add sugar, stir into soft cream, set aside
2 ：
1. Beat the light cream with an electric egg beater at “5th gear” to 60% (that is, soft foam, showing a textured state, pick up the egg beater and drop it like a ribbon, and the drawn The pattern will not disappear soon) 2. Then add the cream cheese/Italian soft cheese that has been stirred into a soft and creamy shape, and continue to beat at “2-3 speed” until it reaches 80% (that is, hard foam, take The tail of the egg beater is in a state of standing upright and pointed; pay attention to the changes of the cream from time to time, and pay more attention when it is beaten until it has lines. Butter-like, if this happens, add 2 tbsp of unwhipped cream and beat until it returns to normal), put it in the refrigerator and keep it for later use
3 ：
1. Then, divide it into 3 parts (460 g* for cream stuffing + 515 g* for cream decoration + 175 g* two-color gradation for cream decoration, add an appropriate amount of red food coloring to make it pink), put refrigerated, set aside
4 ：
Sponge cake: 1. First mix the butter (butter is melted in hot water/heated in a microwave until it melts into a butter solution) and fresh milk (heated in a microwave first), and mix well (must be stirred until no big lumps appear) Oil ring, the emulsification effect is good, otherwise the finished sponge cake will cause collapse and retraction), spare
5 ：
1. Soak the eggs in warm water (about 50°) for 10 minutes (the water temperature should not exceed 50°, so as not to overcook the eggs), then add sugar, and beat with an electric egg beater at “5-6 settings” until it is tender Inexpensive (in a textured state, like a paste, the texture is fine and shiny; it is not easy to drip when you pick up the egg beater, and the drawn patterns will not disappear quickly; the time to send it is about 3 minutes) 2. Use a sieve to gradually reduce Add low-gluten flour (divided into 3 times), and mix well until there are no powder particles by cutting and mixing (the technique should be light, just stir until there are no powder particles)
6 ：
1. First, mix 1/3 of the powder with the mixed butter and fresh milk (the emulsification process is completed first, and it is better to mix with the rest of the powder for better operation and less defoaming; This step can be mixed in a circular way, even if the foam is defoamed, it does not matter, because the liquid specific gravity of butter fresh milk is larger than that of the slurry, and it is easy to sink to the bottom, making it difficult to mix evenly) 2. Pour back the remaining slurry In the middle, mix well by cutting and mixing (you need to mix well quickly, because the addition of oil will defoam the slurry)
7 ：

1. Pour the batter into the cake mold (80% full; the cake mold needs to be oiled/put the folded butter paper into the mold in advance), knock on the table a few times to shake out the large air bubbles on the surface, and then use chopsticks ／Bamboo sticks are drawn in circles in the powder slurry to release the large air bubbles inside. 2. Preheat for 10 minutes (160°), put down the layer, bake for 45-55 minutes first, and then bake for 2 minutes (230°; must adjust High temperature until the color is even, otherwise, the surface of the cake will be wet and sticky after cooling; if the color of the cake is enough, this step can be omitted; gently press the center of the cake with your fingers until it becomes elastic)
8 ：
1. After finishing, first put the cake mold on the tablecloth already placed on the tabletop (about 10 cm away from the tabletop) and lightly drop it twice (to dissipate the heat and prevent shrinkage), then immediately put it upside down on the object (if it does not fall over The buckle will retract, and the middle will definitely be sunken, unable to hold up. The inverted buckle uses the help of gravity to maintain the height and shape of the entire cake) 2. Let it cool until the cake is completely cooled, and then it can be demolded (completely The cooled cake can be shaped; the successful state is that it does not shrink after cooling, and there is no concave bottom)
9 ：
1. Slice the unmoulded sponge cake evenly (slice from the bottom first; only 3 slices are needed; the thickness of the cake slices must be similar), and slice the sponge cake evenly on the bottom slice (the cake slice at the bottom has better support) Spread a thin layer of cream filling, then put a proper amount of strawberries, and then evenly spread a layer of cream filling
10 ：

1. Then spread another piece of cake, spread a layer of cream filling and put strawberries on top, then spread another layer of cream filling
11 ：
1. Finally, spread the cake slices on the top layer, and first spread the cream decoration on the entire surface (about 250 g) and surrounding (about 90 g) of the cake; A thin layer of cream is enough for decoration, there is no need to decorate it evenly), use a spatula to smooth and decorate slightly, put it in the refrigerator for at least 2 hours
12 ：

1. Take the cake out of the refrigerator, first use a spatula to spread a circle of pink cream (about 1/2 the height of the cake) on the bottom of the cake, and then spread a circle of remaining cream (about 175 g ), make a two-color gradient cream decoration, use a spatula to smooth and modify the surface to be smooth and flat, then you can
13 ：