8/23/2021 Japanese Shortcake - Omnivore's Cookbook

Japanese Strawberry Shortcake You could use this recipe to cook a 15cm-18cm (6-7 inches) cake.

Prep Time: Cook Time: 30 mins 1 hr 30 mins

Course: Dessert Cuisine: Japanese Servings: 6 Author: Omnivore's Cookbook

INGREDIENTS

For the 50 milliliters 3 tablespoons + 1 teaspoon milk 30 grams buter extra buter and four to coat baking pan 4 medium size eggs white 120 grams 4.2 ounces white 4 medium size eggs yolk 1/4 teaspoon vanilla extract 100 grams 3.5 ounces cake four

For syrup (optional) 2 tablespoons white sugar 4 tablespoons water 1 teaspoon whiskey or brandy

For the frosting 100 grams 3.5 ounces cheese 40 grams confectioners sugar 2 teaspoons whiskey or brandy 1 cup whipping cream

For cake decoration 1 cups or mixed fruits like kiwi, canned yellow peach, lycee, pineapple, sliced 2 cups strawberries or mixed fruits for toppings

INSTRUCTIONS

For the cake 1. Place milk and buter into a small bowl, heat under medium low heat in microwave for 1 minute, mix a few times until buter is melt, set aside to chill down. 2. Preheat oven to 170 degrees C (338F). Grease buter on baking pan, then sprinkle with four. 3. In a large bowl, add egg white and mix by medium speed with a electronic mixer until it shapes a very light, fufy and even foam (left picture). Add half amount of sugar and keep mix by medium speed until sugar is cooperate, then add the rest of sugar, keep mix until the texture turns to creamy and frm. When you pull the mixer out of the mixture, the cream could shape a triangle and stand. Then it's ready. (right picture) 4. Add egg york and mix by low speed for a few seconds, then add vanilla extract and mix for another few seconds. 5. Switch from electronic mixer into rubber spatula. Whisk four into the mixture and use spatula to mix gently, until four is fully cooperate. Do not over mix. Slowly add milk and buter, and mix gently until the mixture turns to a even and https://omnivorescookbook.com/japanese-strawberry-shortcake/ 1/2 8/23/2021 Japanese Strawberry Shortcake - Omnivore's Cookbook medium thick bater. Pour bater into baking pan. 6. Place 2 layers of towel on table, drop the baking pan from 20 centimeters (0.6 feet) high, in order to get the surface of bater fat and get extra air out. Place in low level of oven and bake for around 30 minutes, until the surface turns brown. Put a toothpick into the cake and pull out, the toothpick should come out clear. 7. After the cake is cooked, take out from oven, and immediately drop the baking pan from 30 centimeters (1 feet) high. Flip baking pan on a clean wet towel, let it rest for 2 to 3 minutes, in order to fat the surface. Flip the cake again and place it on a cooling rack, cover with a clean wet towel in order to keep the cake moist. 8. After the cake is cooled, slice it into half. To make the slice accurate and straight, use several toothpicks to line up the half way of cake, use a knife to slice against toothpicks. Set aside for decoration.

For the syrup (optional) 1. Add sugar and water in a small sauce pan and heat on stove, slowly mix with spoon until sugar is melt and mixed well with water. Remove sauce pan from heat and add whiskey, give it a fnal stir.

For the frosting 1. Add cream cheese into a big bowl, use fork to cut it into small chunks. Add sugar and brandy, use low speed of electric mixer to mix everything together. Slowly add cream and keep whipping, until the cream turns thicker. Set aside. To assemble the cake 1. Brush syrup on top of base layer and upper layer of cake. Spread a thin layer of cream on the base layer of cake, place a layer of sliced fruits, then add more cream on top until the layer is fat. Flip the upper layer of cake and place on top, to use the fat side for decoration. Decorate the rest of cream outside of whole cake and place fruits on top. Serve the cake at the same day or store it in fridge up to 3 days.

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