Hello guys :)
Today I want to show you in detail how to apply whipped cream to a cake
I shot a video of making a fresh cream cake.
This cake tastes great too!
Mango puree goes into the whipped cream and the cream is sour and sweet.
Then, shall we start?
▶ Ingredients (round cake with a diameter of 15 cm and a height of 6 cm)
* Sponge Cake Sheet 1.5cm * 3 sheets should be prepared
-Please refer to the recipe posted before :) • [Eng Sub] 실패없는 완벽한 공립법...
* Sugar syrup to wet sheets
-20g sugar, 40g water, 3g white rum
* Mango Whipped Cream
-70g mango puree, 20g passion fruit puree, 23g sugar (for use in puree)
200g Heavy Cream, 14g Sugar (Use in Fresh Cream)
: Mango puree and Passion fruit puree, add sugar and simmer it once. (See video)
* Icing Cream
-150g Heavy Cream, 11g Sugar, 3g White Rum
* 1 1/2 fresh mango, several leaves of applemint
1) Make a sponge cake sheet (Genoise) and prepare three sheets of 1.5cm thick.
2) Please prepare mango by pulping flesh in cube shape. I used about a half of a big mango on a cake and it was perfect.
3) To make syrup, heat water and sugar together, turn off the heat and add white rum when the sugar is completely dissolved. Allow it to cool completely before use.
* If you don't have white rum, add another alternative liqueur. If you don't have it, just skip it.
4) Put mango puree, Passion fruit puree, and sugar in a pot and heat them to evaporate moisture. Visually thicken and boil until the total weight is about 60g. Cool down when you are finished.
* If you just put the cream in the cream without deglazing, the cream is thinner and cannot be applied to the cake.
* If you add Passionfruit puree, it tastes much fresher than just mango puree. If you don't have it, replace it with mango puree.
4) Add sugar to the fresh cream, whip it tightly, add the boiled puree, and fold it with a spatula to make mango cream.
* The room temperature should not be high. Please work if possible below 20 degrees Celsius.
5) Apply the syrup to the cake sheet in moderation and add mango cream. Arrange the cream flat and add plenty of sliced ​​mango. Put enough mango cream on it to fill every corner flat. Keep the top and sides clean.
6) Cover the second cake sheet and repeat 5) again.
7) Cover the last cake sheet and apply syrup to the top.
8) Add sugar and white rum to the cover heavy cream and whip. When the whipping progresses to some extent, turn off the hand mixer and carefully adjust the concentration with the hand whisk.
9) Apply the cream on the outside smoothly and finish by applying the cream naturally with a spatula.
10) Pipe the remaining mango cream and whipped cream to decorate the top.
** Piping tips are 804 and 853.
11) Decorate with fresh mango and applemint.
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Please indicate the source when using the recipe.
Prohibit secondary editing and re-upload of video.
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