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• Related recipe
Mini Victoria Sponge Cake(Vanilla sponge)
• 초간단 크리스마스 도시락 케이크예요! 미...
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• Ingredients
- makes 1 mini cake / size: Ø10cm
□ 40g unsalted butter
□ 40g granulated sugar
□ 35g eggs
□ 1g vanilla bean paste
□ 38g cake flour
□ 12g unsweetened cocoa powder
□ 0.5g baking powder
□ 0.5g baking soda
□ 20g milk
□ Nutella Hazelnut Spread with Cocoa
□ 90g raspberry puree/or frozen raspberries
□ 32g granulated sugar
□ 8g corn syrup
□ 4g lemon juice
□ 25g mascarpone cheese
□ 100g heavy cream
□ 12g granulated sugar
□ 3g white rum, optional
• Before you start
- Take your butter, eggs and milk out of the fridge at least 30 minutes before using.
- Line a pan with parchment paper.
- Preheat oven to 340°F.
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• Notes
- You can use the same amount of frozen raspberries instead of raspberry puree.
- If you don't want to make raspberry jam yourself, you can use store-bought jam. Depending on your preference, you can use strawberry jam instead of raspberry jam.
- It tastes better if you add fresh strawberries between the sponges and on the top. :)
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• How to Store / How to Eat
- It’s best to eat the cake right after it’s done.
- The sponge itself can be stored at room temperature for 2-3 days.
However, after applying the cream filling, you should refrigerate the cake, and take it out of the fridge about 30 minutes before eating.
(Because the cake sponge becomes hard when refrigerated due to the butter)
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