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ケーキ（キウイのスコップケーキ）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

egg : 2 pieces
ホットケーキミックス : 60g
グラニュー糖 : 大さじ1と1/2
サラダ油 : 大さじ2
牛乳 : 大さじ2
キウイ : 4個
プレーンヨーグルト : 450g
生クリーム : 200ml
グラニュー糖 : 大さじ5
レモン汁 : 大さじ1/2

Time required

70minutes

Procedure

1) drain the yogurt 02:21
Place a colander in a bowl and line with kitchen paper.
Add plain yogurt and wrap with kitchen paper.
Place a weight on it and let it drain for 1 hour.
2) make egg yolk dough 02:55
Separate the egg whites and yolks and chill the egg whites in the refrigerator.
Add salad oil and milk to the egg yolk in that order, and mix for about 30 seconds each time.
Add the pancake mix while sifting and mix.
3) whip egg whites 04:16
Beat the egg whites with a hand mixer at high speed for 30 seconds.
Add granulated sugar and beat with a hand mixer at high speed for 30 seconds.
Beat on low speed with a hand mixer for 30 seconds.
4) 生地を作る 05:43
2に3をひとすくい加え、泡だて器で混ぜる。
再度3をひとすくい加え、軽く混ぜる。
3に混ぜ合わせたものを戻し入れ、ゴムベラで軽く混ぜる。
5) 焼く 06:48
Spread a cooking sheet on the mold and pour 4 into it.
Lightly drop the mold several times to remove air bubbles, and place it on the baking sheet.
Bake in an oven preheated to 160 degrees for 25 minutes.
Remove the dough from the mold and turn the dough upside down.
Cover with plastic wrap and remove rough heat.
6) make cream 08:14
氷水(分量外)に当てたボウルに生クリームを入れる。
グラニュー糖を加え、ハンドミキサーで泡立てる。
7) ヨーグルトクリームを作る 09:16
Add 1 drained lemon juice to a bowl and mix.
Add half of the mixture from Step 6 and mix while pouring ice water (not listed).
Add the rest and mix.
Remove from ice water and skim the cream from the rim of the bowl.
Wrap and chill in the refrigerator.
8) cut a kiwi 10:23
Cut off the stem of the kiwi and peel off the skin.
Cut into 1 cm wide round slices.
9) スポンジケーキを切る 11:03
5のラップ、クッキングシートを取り除く。
生地を挟むようにして割り箸を2本置き、割り箸の厚さになるように生地を半分に切る。
10) トッピングをする 11:52
Put 1 sheet of 9 in a container and apply 7 all over.
Arrange 8 and apply 7 thinly.
Put the remaining 9 and paint the remaining 7.
Wipe off 7 that protrudes from the container and line up 8.
Scoop it up into bite-sized pieces and put it on a plate to complete.

Point

・Enter the amount for 6 to 8 people.
・ Use a heat-resistant container of about 22 cm x 14 cm for the sponge cake mold.
・A commercially available sponge cake may be used.
・It should be 200g to 250g of yogurt after draining.
・The water drained from the yogurt is nutritious, so you can drink it as it is or put it in a smoothie.
・Granulated sugar can be replaced with white sugar or brown sugar. Sweeteners make the dough less risen.
・Rice oil can be substituted for salad oil.
・In step 5, if you mix too much, the dough will not rise, so be careful.