: StrawberryShortcake Honeykki

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This strawberry cake is perfect for December.
Moist, soft cake and rich, milky creamIt was pure bliss.
Ill be counting Christmas, having one piece per day!
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* Ingredients
8x8cm 6 , 30x39cm
Makes six 8x8cm pieces; made in 30x39cm rectangular pan

4, 80g, 80g
40g, 30g( ), 1/2
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( 1 , 1 .)

: 50g, 100g ( )
100g, 600g, 60g
(1kg )

4 eggs, 80g sugar, 80g cake flour
40g milk, 30g oil (grapeseed or sunflower), 1tsp vanilla extract
food coloring (*optional, I used yellow and orange)
(This amounts to 1 baking pan; I used 1.5 cake sheets.)

Syrup: 50g sugar, 100g water (all will be used)
100g Mascarpone cheese, 600g heavy cream, 60g sugar
1kg strawberries

* Pre-prep
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1. Line the baking sheet with parchment paper.

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2. Slice the strawberries and place on kitchen towel to remove excess moisture.

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3. Microwave the milk and oil for 20 seconds so that they are not cold.

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4. Keep the eggs at room temperature for 1 hour before use.

* Directions
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1. Separate the eggs

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2. In a mixing bowl, add egg yolk, sugar, vanilla extract and food coloring. Whip until pale yellow.

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You want it to look somewhat like a nacho cheese sauce.

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3. Whip the egg whites in a new bowl, using a hand mixer.

, 1/3 .
When it starts to froth up, add 1/3 of sugar at a time and whip into a hard meringue.

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4. Fold the (2) yolk mixture in the meringue, 1/3 at a time.

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5. Sift the cake flour and fold gently.

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6. Add milk and oil in a mixing bowl, mix into it a portion of the batter, and add it back to the rest of the batter.

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Once oil is added, the meringue starts to flatten. Be swift during this step.

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7. In a rectangular baking pan line with parchment paper, add all the batter and flatten the top with a scraper.

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8. Bake in an oven preheated at 170 for 12 minutes.

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Irepeated this to bake 2 cake sheets.

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9. Completely cool the cake sheets on cooling rack, and peel off the parchment paper.

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10. In a mixing bowl, mix and soften Mascarpone and sugar.
And then, slowly add double cream to whip into a hard meringue.

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Keep the whipped cream chilled in the fridge until right before use.

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11. Halve the cooled cake sheet.

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12. Load the top of the cake sheet with syrup.

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13. Apply a thin layer of whipped cream, line with strawberries, and top with more whipped cream.

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Repeat a few times.

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14. Finish off with more whipped cream, spread nicely, and clean edges with scraper and spatula.

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Refrigerate for about 1 hour to keep the shape.

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15. Cut the edges clean and cut into 6 squares.

, 8x8cm .
The best is to keep the size at about 8x8cm square.

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16. Decorate with remaining whipped cream and top with strawberries coated in nappage.


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