Joconde’s baking class : bit.ly/3ww7HS4
* Please turn on subtitles for more details.
Hi, I am Joconde. ^^
Waiting for spring, I made a strawberry whipped cream cake.
By increasing the ratio of the yolk to the basic Genoise,I made it moister.
This Gnoise comes out about 6cm high and you can get 4 cake sheets 1.5cm thick.
I added mascarpone cheese to make whipped cream taste milkier. Instead of sugar, I put icing sugar that helps whipped cream stable so cream holds strawberries well.
Icing it in a sphere shape and putting strawberries on it, it looks like a sack full of strawberries.
This cute design goes well with strawberry cake.
Ingredients
♥︎ Genoise (15cm/6inch)
90 cake flour
4 egg yolks
88g egg whites
95g sugar
8g corn syrup
28g butter
33g milk
♥︎ whipped cream for icing
400g heavy cream
100g mascarpone cheese
45g icing sugar
♥︎ whipped cream for Deco
100g heavy cream
25g mascarpone cheese
10g icing sugar
*It is okay to make whipped cream for icing and for decorating together.
But I just believe, it seems more stable to make a whipped cream again for decoration.
♥︎ tools
No.126 rose piping tip
No.3 round piping tip
A little pink food coloring