ケーキ（いちごのショートケーキ）｜HidaMari Cookingさんのレシピ書き起こし

Add eggs and granulated sugar to a heat-resistant bowl and mix.
Boil the egg mixture while whisking.
Put the unsalted butter in another heat-resistant bowl and melt it in a water bath.
Remove the egg mixture from the water bath and whisk.
Add the cake flour while sifting and mix.
Add a small amount of dough to the melted butter and mix.
Pour the mixture back into the dough and mix well.

Spread a cooking sheet on the mold and pour 1 into it.
Remove the air by gently dropping it.
Bake in an oven preheated to 170 degrees for 25-30 minutes.
Remove from the mold and cover with kitchen paper to cool.

Put (A) in a bowl and mix.
Wipe off the water from the strawberries.
Cut off the stem and cut into round slices.
Cut 2 horizontally into 3 pieces with a thickness of 13 mm.

ボウルに(B)を入れ、氷水(分量外)で冷やしながら泡立てる。

Apply the syrup from 3 to the surface of the sponge cake from 3.
Apply 4 evenly on the surface.
Arrange 3 strawberries.
Apply 4 evenly.
Place sponge cake on top and apply syrup.
Repeat the same steps.
Paint 4 on the sides.
Chill in refrigerator.

Add strawberry powder to the remaining 4 and mix.
Place in a piping bag and cool in the refrigerator.

Cut off the end of 5 and cut it into 4 equal parts so that it becomes a square.
Strawberry, top with 6.
Finished on a plate.