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ケーキ（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

薄力粉 : 70g
グラニュー糖 : 70g
卵 : 2個
(A) Unsalted butter : 20g
(A) Milk : 20ml
(B)Fresh cream : 200ml
(B) Granulated sugar : 20g
いちご : 適量
ブルーベリー : 適量
バナナ : 適量
ミント : 適量
サンタの飾り : 1個
粉糖 : 適量

Time required

60minutes

Procedure

1) Prepare unsalted butter 03:01
Place (A) in a bowl and heat in the microwave at 600W for 30 seconds.
Mix until the unsalted butter is well melted.
Once the unsalted butter has melted, set it aside.
2) make the dough 03:49
Crack the eggs into a bowl and beat them.
Add granulated sugar and mix well.
Pour hot water (not listed) into another large bowl and whisk for 3 minutes at high speed with a hand mixer while placing it over a hot water bath.
Whisk on low speed for another 2 minutes.
Sift in the flour and mix with a rubber spatula.
Add 1 by swirling and mix quickly to make sure there are no uneven spots.
3) Pour the batter into a heat-resistant container 07:28
Pour 2 into a heat-resistant container lined with baking paper.
Squeeze the surface with a rubber spatula to make it even.
Drop the dough from a high position two or three times and use a bamboo skewer to remove air from the dough and flatten the surface.
4) 焼く 08:01
天板に3をのせて160℃に予熱したオーブンで25分焼く。
5) 生クリームを泡立てる 08:10
Put (B) in a bowl and beat with a hand mixer until stiff peaks form while pouring over a bowl of ice water (not listed).
Cover with plastic wrap and store in the refrigerator.
6) 生地を冷ます 09:03
焼きあがった生地は、高い位置から落として空気抜きをする。
ケーキクーラーの上に逆さにして取り出しそのまま冷ます。
7) フルーツを切る 09:41
Cut off the stems from the strawberries and slice them into 5mm wide slices.
Peel the banana and cut into 5mm pieces.
Wash blueberries and wipe dry.
8) 生地をスライスする 10:27
Peel off the baking sheet from Step 6.
Slice into 3 pieces using the 3 stacked chopsticks as a guide.
9) apply fresh cream 11:34
Transfer one sheet from step 8 to a heat-resistant container.
Remove step 5 from the refrigerator and apply a thin layer to all but the outer 1cm.
Arrange the strawberries, cut side down, all around the area that is not coated with Step 5.
Arrange strawberries and bananas alternately on the area marked with step 5.
Paint 5 on top.
Cut off 5 to 10 mm from the edge of each piece of dough from step 8, stack them in a heat-resistant container, and press lightly.
Apply step 5, arrange the strawberries and bananas alternately, then apply step 5 again on top of them, making sure there are no gaps.
Place the remaining dough on top and apply Step 5 to make the surface flat.
Wipe off any residue on the edge of the container.
Smooth the surface 5.
10) 飾りつけをする 14:37
Place holly (not listed) and Santa decorations on top of Step 9.
Use the strawberries as a stand to decorate with chocolate (not listed).
Decorate the entire cake with strawberries, blueberries, and mint.
Finished with powdered sugar.

Point

・Materials for one heat-resistant glass container measuring 21 x 15 x 6 cm.
・Be sure to use a heat-resistant container.
・Before you start, line a heat-resistant container with baking paper. Preheat the oven to 160℃.
・When whisking whole eggs, it is easier to whisk them by placing them in a hot water bath.
・By whisking with whole eggs, you get a moist finish.
・When you add the butter and milk in step 2, the foam will collapse easily, so mix it quickly.
・Be careful not to mix too much as this will cause the cake to not rise.
・The cake can be made into two slices.
・Feel free to layer the cake and toppings as you like.
・The required time does not include the time to cool the baked dough.