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Cake (chocolate cake with strawberry whipped cream) | Table diary 식탁일기's recipe transcription

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식탁일기 table diary

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Ingredients

(A) Light flour : 40g
(A) Cocoa powder : 12g
卵 : 4個
砂糖 : 45g
(B) Milk : 45g
(B) Edible oil : 40g
塩 : 1g
レモン汁 : 3g
砂糖 : 10g
(C)Whipped cream : 200g
(C)Strawberry jam : 60g
(D)Dark chocolate : 220g
(D) Coconut oil : 60g
ヘーゼルナッツ : 40g

Time required

80minutes

Procedure

1) Separate egg yolks and egg whites 00:08
Separate the eggs into yolks and whites.
Store the egg whites in the refrigerator.
2) make the dough 00:16
Put (B) into a bowl and mix well.
Add (A) while sieving and mix well.
Add egg yolk and salt from step 1 and mix well.
3) make meringue 00:41
Add lemon juice to the egg whites from Step 1 and whisk them with a hand mixer.
Add sugar in 3 parts and beat with a hand mixer.
Add a rubber spatula lid scoop to 2 and mix.
Once mixed, add Step 2 back in and mix without breaking the bubbles.
4) ケーキを焼く 01:29
クッキングシートを敷いた型に3を流し込む。
型をゆすったり、落としたりして空気を抜き、表面を平にする。
150℃に予熱したオーブンで30分焼く。
焼けたら、型から取り出す。
側面のクッキングシートを剥がし、ベーキングペーパーを被せて、ケーキークーラーの上で冷ます。
5) いちごクリームを作る 01:53
ボウルに(C)を入れ、ハンドミキサーでクリーム状になるまで泡立てる。
絞り袋に入れておく。
6) 成形する 02:08
When Step 4 has completely cooled, remove the cookie sheet and cut it in half.
Squeeze 5 all over one side and apply.
Cover with the remaining batter to smooth the surface of the strawberry cream.
Chill in the freezer for 1 hour.
7) make chocolate sauce 02:29
Heat (D) in hot water (not listed in ingredients) and dissolve well.
Add hazelnuts and mix well.
8) 仕上げる 02:43
Remove 6 from the freezer and cut into 8 equal pieces.
Place a cake cooler on a baking sheet and place the cakes on top of it.
Apply 7 to the whole thing.
Place the whole baking sheet in the freezer.
Once the coated chocolate has hardened, it's done.

Point

・Time required does not include time spent cooling in the freezer.
・The dough is for one square 25 x 25 cm.
・Sift the flour and cocoa powder in to prevent lumps.
・When combining the dough and meringue, be sure to add a little meringue to the dough and mix to mix, then add the dough back into the meringue.
・When mixing meringue into the batter, mix without crushing the air bubbles in the meringue.