#ichigo #shortcake #ichigoshortcake
I made the famous strawberry shortcake for Christmas dinner and recorded all the details to share with you. On this occasion, I made my version respecting some Japanese techniques that I learned and I can safely confirm that the result is amazing. The cake comes out literally like a sponge and the chantilly cream is delicious.
Natural chantilly cream is such delight when it's frozen! 🍦🤤
Ingredients:
Sponge cake (Genoise)
4 medium eggs (between 55 - 60 grams of liquid content)
100 grams of sugar.
82 grams of All purpose flour
18 grams of corn starch.
15 grams of melted butter.
10 grams of cooking oil (sunflower, soy, etc - except olive oil)
Pan size: 7 inch pan (18 centimeters in diameter by 7 centimeters high)
Syrup
200 grams of water
100 grams of sugar
cinnamon stick
3 cloves.
Filling and cover
600 grams of Heavy cream.
50 grams of white granulated sugar.
1 teaspoon of vanilla essence or extract.
For decoration:
** Strawberries (as many as you want to put xD)
** Icing sugar to sprinkle.
*** Keep the cake refrigerated until the moment of consumption. It is richer.
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Music:
Dude - Patrick Patrikios
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