My daughter's First Japanese Short Cake, Layer Cake Strawberry Sponge Cake

My daughter, an art student, suddenly insisted on baking a cake. She had never done it before. It was an authentic Japanese shortcake, of all things. I was wondering if she would be okay with it, but she completed it with flying colors. She had done a lot of research on the Internet. It was very delicious.

Recipe ( 14.5cm round mold )

for sponge cake
2 whole eggs
85g white sugar
55g cake flour
20g milk
15g unsalted butter

for syrup
50g water
15g granulated sugar
A little bit of kirschwasser

for cream
Milk fat content 35% 200g
Milk fat content 42% 200g
30g granulated sugar

How to make sponge
1.Beat eggs and mix with white sugar.
2.Mix with a handheld mixer while placing the mixture over a pan of simmering water.
3.When the mixture reaches the body temperature, remove it from the hot water bath and whisk it patiently until it does not sink even if you drop it from the top.
4.Mix the sifted cake flour in two or three times.
5.When it is no longer powdery, add warm milk and butter while emulsifying.
6.Pour the mixture into the mold, deflate, and bake in a preheated oven at 160C for about 30 minutes.

How to make syrup
1. Add granulated sugar to water and melt in the microwave.
2.Add kirschwasser and stir.

Finishing touches
1.Add granulated sugar to 400g of fresh cream and whip with a handheld mixer while chilling in ice water.
2.When it becomes streaky ( a little dripping and hard to transfer to another bowl ), transfer about 130g to another bowl.
3.After whipping firmly with a hand mixer and a whisk, put the sponge on the turntable and repeat the process of sponge syrup cream strawberry cream twice, and finally cover with the sponge.
4.Nappe thinner without changing the cream.
5.Add the cream that has been set aside to the bowl and mix until it is a little softer than before. Be careful not to make it too soft.
6.Nappe and decorate as you like to complete. It is recommended that you use candles to create an atmosphere. I sliced the sponge 1.2 cm thick this time, but you can adjust the thickness according to the height of the baked sponge.



14.5cm

2
85g
55g
20g
15g


50g
15g



35% 200g
42% 200g
30g


1 .
2 .
3.
4 .
5 .
6 . 160 30


1 .
2 .


1 . 400g
2 . () 130g
3 . 2
4 .
5. ( ...)
6.
1.2cm