What could be more tempting than strawberry cake, come and learn how to make a strawberry cake.
Strawberry cake steps
1.50g butter cut into small pieces and melted in hot water.
2. Add the eggs with granulated sugar and vanilla extract. Mix well with a hand whisk.
3. Mix the low-gluten flour and baking powder, sift and add to the eggs and mix into a batter.
4. Pour the melted butter into the batter and mix the batter with a whisk.
5. Line a square pan with tin foil, pour in the batter and scrape with a spatula to smooth it out.
6. Preheat the oven to 140 degrees for 5 minutes, place the baking sheet in the middle layer and bake at 140 degrees for 7 minutes, until the surface is golden brown.
After baking, remove from the tin and let cool.
7. Cut the cake slices into three slices of the same width.
8. At this time to make the strawberry cream, soften 45g of butter. Beat the butter with an electric whisk on low speed until it turns white and puffed up.
9. Mix the condensed milk, honey, lemon juice, and vanilla extract and pour into the butter in 2-3 batches, beating well with a whisk.
10. Add milk also in 3-4 times and mix well.
11. Add the strawberry jam and mix well with a spoon, until the strawberry cream is ready.
12. 30g of granulated sugar in 35g of water boil and cool.
13. Brush the rum sugar water all over the cake slice, squeeze the strawberry cream on it, and press another cake slice on it.
14. Brush the same with rum sugar water, then squeeze the cream on top and cover with the last slice of cake. Chill the cake in the refrigerator for 1 hour.
15. Soften the gelatine with cold water.
16. 40g of strawberry jam with 30g of water in a ramekin stir well and bring to a boil. Add the softened gelatine slices, dissolve and chill in the refrigerator for 30 minutes.
17. Take out the cake, cut off the four sides slightly to reveal the neat cream filling, and surround it with mousse wrap.
Once the jam has cooled, decorate the top of the cake with the jam. Place the cake in the refrigerator again for 3 hours or more.
18. Once the jam on the top has been set, arrange for the strawberries to be cut in half.
19. Melt 10g of white chocolate over hot water and use a laminating bag to squeeze the chocolate onto the top of the cake as decoration.
20. Remove the mousse paper, cut it into pieces and enjoy!
Tips
1. The cake slice is very thin, so the baking time should not be too long, no matter what temperature is used, control within 10 minutes.
2. All the liquid added to the butter stirring cannot be poured all at once, to be added in stages.
3. After the cake is assembled, it must be refrigerated for more than 1 hour before you can take it out and cut off the four sides neatly.
