How to make Fruits Fresh Cream Cake / Recipe / Soft Vanilla Sponge Cake

Hello ~~ ^^

Today, a lot of delicious fruits
Let's make a fresh cream cake.

With white chocolate ganache cream that has a deep soft flavor and good workability.
This is a taste guarantee recipe.

This kind of fruit fresh cream cake rarely fails due to its taste ~~ ^^

Soft ~ moist ~~
Fresh Fruit Cream Cake ~~ !! 🍓

How to make ~~!
Check Point ~~!
Now, then ...

Let's start ~~

* Ingredients / ingredients

(18 cm * 7 cm cake)

● Vanilla Genuise (Sponge Cake)
4 eggs
100 g sugar
A pinch of salt
5ml Vanilla Extract
25 g honey

40 g milk
125g Cake Flour
40g Unsalted butter

* White Ganache Monte Fresh Cream

80 g white chocolate
80g warm fresh cream

20g condensed milk
25 g sugar
5ml Kirsch (choice)

350g Cold Fresh Cream

Strawberry, kiwi, mango ...

* Syrup
35 g sugar
50 g of water
Kirsch 2.5g (1 / 2tsp)

How to make ㅡ ㅡ ㅡ ㅡ ㅡ
By measuring water and sugar
Melt sugar in the microwave.
Add Kirch and mix.

** Preliminaries
1. Prepare all ingredients at room temperature.
2. Sieve flour.
3. Prepare warm milk and butter.
4. Preheat oven to 170 degrees.
5. prepare paper on the mold.

**Notice // Checklist
1. Did you raise the egg temperature to 40 ~ 42 degrees?
2. Did you make the bubbles rich?
3. Did you whip big bubbles at low speed for 2-3 minutes?
4. Was milk or butter heated and used?
5. Did you mix the flour carefully?
6. Did you mix less flour?
7. Has the oven been preheated well?
All of the above should be perfect.
please check..

**how to make
1. Add sugar, salt, honey, and vanilla extract to the egg and heat it up to 40 ~ 42 degrees with a medium bath.

2. Whip at high speed and whip until the color changes to ivory until a rich volume is produced.
-Whip until the ribbon is drawn and disappear after 3 seconds.
-Please do it at a low level.
3. Add milk between 40 and 45 degrees.
--- If you put milk first, the fluidity of the dough will improve, so you can mix the powder more easily.
4. Divide the powder in two and mix.
5. Remove some of the dough from butter heated to 55 ~ 60 degrees
Mix to match the texture.
6. Mix quickly and smoothly.
7. After panning, arrange air bubbles again with skewers.
8. Tang ~ !!
9. Bake for about 35 minutes at 160 degrees in an oven preheated to 170 degrees.
10. Press the middle of the palm lightly, and remove it from the oven if it is firm without water.
11. Immediately after coming out of the oven! Hit to drain the water vapor, turn it over and cool.
12. Slice into 4 pieces.
13. prepare the strawberries and kiwi, mango.
14. Make cream.
15. Mix melted chocolate and hot fresh cream and add kirsch and sugar in a smooth state.
16. If it cools below 50 degrees, add condensed milk.
17. When cooled below 30 degrees, pour cold fresh cream and whip on ice balls.
(Start whipping when the cream temperature is below 10 degrees Celsius.)
18. Montage like a video.

**The cream with the layer of cake inside must be whipped firmly.
But for decoration and outer icing, the cream should be used more gently than the sand cream.
The remaining 200 g of cream is stored in the refrigerator and whipped firmly (85%) again immediately before use, and used for icing and decorating on the outside.

--- You can just use plain fresh cream instead of white ganache monté)

* There is more information in the video ~~

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In the video, the process and explanation are as much as possible.

** BGM--

Track: Hemio-
Music by Hemio