Since Christmas is coming soon, I made a hybrid of a shortcake and a tart that looks like a Christmas tree🎄.
You can enjoy the crispiness of the tart and the moistness of the sponge cake at the same time only if you make it by hand☺.
I hope you enjoy the video with the subtitles turned on, as I have written how to make it and tips in the subtitles of the video ☺.
00:18 Tart dough
03:12 Spreading and baking tart
04:43 Cocoa sponge cake
07:05 Slicing sponge cake
07:56 Whipped cream
09:12 Assembling the cake
11:57 Chocolate cream
14:02 Finishing touches
▷Ingredients (15cm):
■Tart dough
70 g unsalted butter
35 g powdered sugar
1 pinch of salt
1 egg yolk
120 g cake flour
15 g ground almonds
1. Add the powdered sugar, salt and egg yolk to the unsalted butter, in that order.
2.Add the sifted cake flour and ground almonds and mix until powdery.
3.Roll out the tart dough to a thickness of 4 mm and refrigerate for 30 minutes.
4. Spread the dough into a mold and chill for 1 hour.
5. Place a tart stone on top and bake in a preheated oven at 180℃ for 13 to 18 minutes.
■Sponge cake
2 whole eggs
60 g sugar
55 g cake flour
5 g cocoa powder
1. Beat the whole eggs with sugar until fluffy.
2.Sift in the cake flour and cocoa powder, and mix about 30 times.
3. Pour half of the sponge dough into the tart and half into a 12 cm dia. mold and bake in a preheated oven at 170°C for 15 to 20 minutes.
4. Remove from the molds and allow to cool. Slice the sponge cake into 3 pieces and hollow out the pieces using 98mm, 78mm and 58mm molds.
■Whipped cream
100 ml heavy cream
8 g sugar
1/2 teaspoon vanilla extract
Strawberries
1. Beat heavy cream, sugar and vanilla extract in ice water until stiff peaks form.
2. Wash the strawberries, remove the stems, and slice into 5mm pieces.
3. Sandwich the cocoa sponge cake, heavy cream and strawberries, and refrigerate.
■Chocolate cream
50 g couverture sweet chocolate
25 g milk
100 ml heavy cream
1. Melt the sweet chocolate and milk together in a saucepan of simmering water. 2.
2. Lightly beat the heavy cream, then add the chocolate and beat.
3. Pour the cream into a squeeze bag set with a mouthpiece, and squeeze onto the tart. Decorate and finish.
Thank you for always leaving comments.
I read each and every one of them with great care.
I appreciate it.
Your comments encourage me to create videos, so I hope you will continue to feel free to leave me a comment.
I used an automatic translator, so I apologize if there are any mistakes.
▷instagram：
/ hidamaricooking
▷About HidaMari Cooking：
I started making sweets in 2017.
The name "HidaMari Cooking" was given in the hope that people who watched the video would feel as if they were surrounded by warm sunlight.
Thank you for all your heartwarming comments.
I wish you a wonderful day.