초간단 크리스마스 도시락 케이크예요! 미니 빅토리아 케이크 Mini Victoria Sponge Cake | 버니파이Bunnify
7.4 هزار بار بازدید -
10 ماه پیش
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• Ingredients
- makes 1 mini cake / size: Ø10cm
□ 45g unsalted butter
□ 42g granulated sugar
□ 40g eggs
□ 1g vanilla paste
□ 45g cake flour
□ 1.5g baking powder
□ 10g milk
□ 90g raspberry puree
□ 35g granulated sugar
□ 9g corn syrup
□ 4g lemon juice
□ 40g mascarpone cheese
□ 110g heavy cream
□ 10g granulated sugar
□ 3g white rum, optional
• Before you start
- Take your butter, eggs and milk out of the fridge at least 30 minutes before using.
- Line a pan with parchment paper.
- Preheat oven to 340°F.
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• Notes
- You can use the same amount of frozen raspberries instead of raspberry puree.
- If you don't want to make raspberry jam yourself, you can use store-bought jam. Depending on your preference, you can use strawberry jam instead of raspberry jam.
- It tastes better if you add fresh strawberries between the sponges and on the top. :)
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• How to Store / How to Eat
- It’s best to eat the cake right after it’s done.
- The sponge itself can be stored at room temperature for 2-3 days.
However, after applying the cream filling, you should refrigerate the cake, and take it out of the fridge about 30 minutes before eating.
(Because the cake sponge becomes hard when refrigerated due to the butter)
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10 ماه پیش
در تاریخ 1402/09/09 منتشر شده
است.
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