딸기???? 체크 생크림 케이크 만들기 : Strawberry Checkerboard Cake Recipe : イチゴチェスケーキ | Cooking ASMR
딸기 시트와 바닐라 시트로 체스무늬의 딸기 생크림 케이크를 만들었어요~
♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥
♡For more detailed recipes, please click on the down below♡
딸기 시트와 바닐라 시트로 체스무늬의 딸기 생크림 케이크를 만들었어요~
은은하고 따뜻한 색감이라 딸기와 잘 어울려서 예쁜 것 같아요~*^^*
크림에 설탕 대신 딸기잼을 넣고 휘핑해 달콤한 딸기향도 나고 생 딸기와 함께 먹으면 더 상큼하더라구요~~
아이싱을 하고 생크림을 묽게 휘핑해 케이크에 흘려 장식했는데 밑에까지 주르륵 흐른 생크림이 우아한 느낌을 내주는 것 같아요~
장식한 생크림의 모양을 유지하고 싶으시면 생크림을 휘핑하다가 마지막쯤에 녹인 젤라틴을 넣고 같이 휘핑하셔도 좋답니다~^^
휘핑하면서 젤라틴을 넣어야 뭉치지 않고 잘 섞인답니다~
한번 먹을 때마다 케이크가 체스 무늬로 퍼지니 재미있더라구요~ㅎㅎㅎㅎ
겨울 느낌도 나고 크리스마스에도 잘 어울리는 케이크인 것 같아요~
즐겁게 시청하세요~♬ Enjoy~
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▶재료
_ 딸기 케이크 시트 _
말린 딸기 5g
달걀 155g
설탕 110g
꿀 10g
바닐라익스트랙 2g
무염 버터 28g
우유 45g
박력분 100g
식용색소 (레드)
_ 바닐라 케이크 시트 _
달걀 155g
설탕 110g
꿀 10g
바닐라익스트랙 2g
무염 버터 28g
우유 45g
박력분 100g
휘핑한 딸기 생크림 (생크림 350g + 딸기잼 150g + 레드 식용색소)
60% 정도 휘핑한 생크림 (생크림 80g + 설탕 8g)
설탕시럽
▶레시피
1. 뜨거운 물이 담긴 냄비 위에 달걀이 담긴 볼을 올리고 설탕, 꿀, 바닐라익스트랙을 넣고 온도가 40도 정도가 될 때까지 저으며 섞는다.
2. 핸드믹서로 풍성한 아이보리색의 거품이 될 때까지 휘핑하고 박력분을 체 쳐 넣고 섞는다. (딸기 시트는 박력분과 함께 부순 말린 딸기 가루를 넣고 같이 섞어 주세요~)
3. 녹인 무염버터, 우유를 섞어 둔(온도 50~60도) 볼에 반죽의 조금을 덜어 넣고 섞고 본반죽에 넣고 섞은 뒤 170도 예열된 오븐에서 30분 정도 굽는다.
4. 1번 더 구워 바닐라 시트도 만들고 식힌 뒤 윗면과 밑면을 잘라내고 2장으로 잘라 총 4장의 시트를 준비한다.
5. 각각의 케이크 시트를 15, 12, 9, 6cm 틀로 잘라내고 색을 교차로 겹쳐 조합한다.
6. 돌림판에 시트를 올리고 설탕시럽을 뿌리고 딸기 생크림을 바른 뒤 다른 시트를 올린다. 2번 더 반복한다.
7. 생크림을 전체적으로 매끄럽게 바르고 묽게 휘핑한 생크림을 흘려 장식한 뒤 딸기를 올려 마무리한다.
▶Ingredients
_ Strawberry cake sheet _
5g Dried strawberry
155g Egg
110g Sugar
10g Honey
2g Vanilla extract
28g Unsalted butter
45g Milk
100g Cake flour
Food coloring (red)
_ Vanilla cake sheet _
155g Egg
110g Sugar
10g Honey
2g Vanilla extract
28g Unsalted butter
45g Milk
100g Cake flour
Whipped strawberry cream (350g whipping cream + 150g strawberry jam + red food coloring)
Whipped cream_whipped up 60% (80g whipping cream + 8g sugar)
Sugar syrup
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시청해주셔서 감사합니다~♥
Thank you for watching~
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Unauthorized theft of this video or 2nd edit and reupload is prohibited.
RAINBOWS ON RAINBOWS! The happiest Rainbow cake EVER ????
Checkmate! Cotton Soft Checkerboard Cake | Vanilla Sponge Cake | Chocolate Sponge Cake Recipe
Cotton Soft Checkerboard Cake – Today is the first day of Chinese New Year. So excited to have this video uploaded. The cake turned out so soft and fluffy. Since it’s a checkerboard design, thought of a chess set of on. I also stumbled on a silicon chess could, it’s so adorable with those little chess ornaments. Love the knights, my favourite chess move (L move). This cake has incredible flavours of both vanilla and chocolate, with mocha ganache in between layers and top with whipped cream. Hope you’re inspired to make this as a birthday cake or a party cake, incredible presentation that will impress your guests. Enjoy!
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Ingredients:
• Cotton Sponge Cakes
I am using 7x7-inch pan
-Vanilla Cake Batter
3 egg yolks
25g [1½ tbsp] fine sugar
36g [2½ tbsp] oil
30ml [2 tbsp] milk
1 tsp vanilla extract
¼ tsp salt
60g [½ cup] cake flour
-Chocolate Cake Batter
3 egg yolks
25g [1½ tbsp] fine sugar
36g [2½ tbsp] oil
30ml [2 tbsp] milk
1 tsp vanilla extract
¼ tsp salt
42g [¼ cup + 1 tbsp] cake flour
18g [2½ tbsp] cocoa powder
6 egg whites
½ tsp cream of tartar
75g [¼ cup + 2 tbsp] fine sugar
• Mocha Ganache
200g [1½ cup] dark chocolate
200g [¾ cup + 1½ tbsp] whipping cream, hot
12g [2 tsp] instant coffee
30g [2 tbsp] fine sugar
• Whipped Cream
60g [¼ cup] whipping cream
syrup
[1 tbsp sugar + 2 tbsp hot water]
• Decorations
100g [1 cup] semi-sweet chocolate, chopped
20g [1 tbsp] honey
25g [¼ cup] white chocolate
Silicon chess mould
Instructions:
• Cotton Sponge Cakes
1. Preheat oven 160°C/320°F.
2. Separate the eggs. Add 3 egg yolks into each mixing bowl.
3. In one of the 3 yolk bowl, add sugar. Mix vigorously until well combined.
4. Add in the oil, milk, vanilla extract and salt. Mix vigorously until well combined.
5. Sift in the flour. Whisk and fold in a circular motion, do not over mix. Set aside.
6. Repeat the same process for the other 3 yolk bowl. Add sugar. Mix vigorously until well combined. Add in the oil, milk, vanilla extract and salt. Mix vigorously until well combined. Sift in the flour and cocoa powder. Whisk and fold in a circular motion, do not over mix. Set aside.
7. In the bowl of egg whites, add cream of tartar. With an electric mixer, mix on low speed until foamy. Add sugar in 3 batches. Continue mixing on high speed.
8. Add half of the egg whites into the vanilla batter in 3 batches. Fold in a circular motion until combined. Switch to a spatula and continue folding until combined, do not over mix.
9. Add the remaining egg whites into the chocolate batter in 3 batches. Fold in a circular motion until combined. Switch to a spatula and continue folding until combined, do not over mix.
10. Transfer each vanilla batter and chocolate batter into a 7x7-inch pan respectively. Drop the pan on the table to release bubbles.
11. Bake in preheated oven at 160°C/320°F or until an inserted skewer comes out clean.
12. Remove the cake from the pans, cool them completely before slicing.
13. Slice each of the cake into 2 slices, I trim off the top and bottom to make them completely crust free.
14. Using a 4x4 inch and 2x2 inch square mould to cut the middle, forming alternative vanilla and chocolate cake sheets. Set them aside for assembly later.
• Mocha Ganache
1. In a bowl, add the dark chocolate coins.
2. Heat the whipping cream in a milk pot. Add instant coffee and sugar, stir until well dissolved.
3. Add the hot cream mixture into the dark chocolate coins. Let it sit for 5 minutes.
4. After 5 minutes, mix until the mixture is combined and smooth and no lumps. If there is still lumps, microwave a few more seconds and mix again until lumps free.
5. Cover and refrigerate for at least 30 minutes until the chocolate is hardened.
6. Mix the chocolate with an electric mixer until smooth, creamy and stiff.
• Whipped Cream (for the cake top)
1. In a mixing bowl, add whipping cream and sugar.
2. Mix until stiff peaks, do not over mix.
• Decorations
1. Melt the semi-sweet chocolate and white chocolate separately.
2. Pour about three quarter of the semi-sweet chocolate on a non-stick parchment paper. Spread evenly to a thin layer. Refrigerate for 4-5 minutes.
3. Transfer the remaining chocolates onto a piping bag. Pipe into the prepared chess mould. Refrigerate 10-15 minutes or until they are set.
4. Cut the layer of chocolate into square.
5. Remove the chess chocolate from the mould. Pipe a thin layer of respective chocolate to stick the pairs together.
6. Decorate on top of the cake.
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EGGLESS CHESS BOARD CAKE RECIPE l CHECKERBOARD CAKE l WITHOUT OVEN CHESS CAKE
Today i bring to you the most creative cake making recipe EGGLESS CHESS BOARD CAKE. hope you all like this.
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INGREDIENTS & PROCESS:
1 CUP OIL
1 CUP CONDENSED MILK
2/1/4 CUP ALL PURPOSE FLOUR
1 CUP POWDER SUGAR
2 TEASPOON BAKING POWDER
1/2 TEASPOON BAKING SODA
1 CUP MILK
DIVIDE THE BATTER IN TWO PORTION
MIX 1/4 CUP COCOA POWDER WITH ONE PORTION
TWO 7 INCH CAKE MOULD
POUR THE BATTER INTO THE MOULD & SPREAD EVENLY
LET IT COOL COMPLETELY
CLEAR THE EDGES
LEVEL THE TOP OF THE CAKE
DIVIDE THE CAKES IN TWO LAYERS
1 CUP CHOPPED DARK CHOCOLATE
1/4 CUP HOT MILK
CUT OUT 3 CIRCLES IN EACH LAYER
SPREAD CHOCOLATE GANACHE
THEN PLACE A CHOCOLATE CAKE CIRCLE
THEN PLACE THE CENTERPIECE OF THE VANILLA CAKE
SPREAD CHOCOLATE GANACHE
THEN PLACE A VANILLA CAKE CIRCLE
THEN PLACE THE CENTER PIECE OF THE CHOCOLATE CAKE
SPREAD CHOCOTALE GANACHE OVER THE LAYERS
PLACE THE LAYERS ONE AFTER ANOTHER
COVER THE CAKE WITH CHOCOLATE GANACHE
WHITE CHOCOLATE CRUMB ON THE TOP
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© N'Oven®
Checkerboard Neapolitan Cake Recipe from Cookies Cupcakes and Cardio
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Learn how to make a Neapolitan cake with a checkered inside.
Neapolitan checkerboard cake recipe & equipment:
• 8 chocolate cake
• 8 vanilla cake
• 8 strawberry cake
• chocolate buttercream
• vanilla buttercream
• pink or strawberry buttercream
• pink, white and chocolate candies
• 3 cutter/or tracer
• 6 cutter/or tracer
• piping bags
• Wilton tip #104 (or any petal tip)
Procedure:
Prepare cakes and buttercreams. Level each cake so that they are all the same height. Out of the center of each cake, use the 3 cutter/tracer to remove the circle in the middle. After that, cut out another ring of cake using the 6 cutter/tracer. Separate each ring. Now you're going to mix up the cakes, you want to have one of each of the flavours in each layer, so for example, a chocolate outer ring, with a vanilla inner ring and a strawberry center. Mix them up so you have three different layers. In between each ring, place a layer of buttercream (flavour of your choice).
Apply a thin crumb coat layer, and place into the freezer for at least 30 minutes to solidify the cake. The higher the cake, the less sturdy it becomes. Place each buttercream flavour into a piping bag fitted with a petal tip.
Once the cake is cold, starting at the bottom next to the cake board, take your chocolate buttercream, and place the wide part of the tip touching the cake, with the narrow part of the tip towards the edge of the cake board/plate. Moving along the base of the cake, squeeze your piping bag while moving the tip about an inch up the cake, and then back down to the base. Repeat while squeezing until all the way around the base. Taking the pink buttercream next, repeat the ribbon effect above the chocolate layer. Repeat again with the vanilla, and then repeat until the cake is covered on the sides.
Place each colour of the candies on the top of the cake, until the whole top is covered.
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Professional Baker Teaches You How To Make CHECKERBOARD CAKE!
Checkerboard Cake is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Yield: Two 8-inch (20 cm) long cakes
Servings: 24 slices
Prep Time: 1 hour
Cook Time: 30 minutes
Cake:
1 cup (150 g) all-purpose flour, sifted (plaion flour)
1 cup (200 g) granulated sugar (caster sugar)
½ cup (60 g) ground almonds (almond meal)
1/2 tsp (2 mL) baking powder
¼ tsp (1 mL) salt
¾ cup (175 g) unsalted butter, at room temperature and cut into pieces
3 large eggs at room temperature
2 Tbsp (30 mL) milk
1 tsp (5 mL) vanilla extract
pink food colouring paste
For Assembly:
¾ cup (175 mL) apricot jam, heated and strained and then chilled
1 recipe (450 g) homemade marzipan
Directions
1. Preheat the oven to 350 F (180 C). Grease 2 loaf pans that have a base measurement about 8-x-4-inches (20-x-10-cm) – a little larger or smaller will work fine. Line the pan with parchment paper.
2. Place the flour, sugar, ground almonds, baking powder and salt in a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix in until the mixture is a rough crumbly texture. Whisk the eggs, milk and vanilla together and add all at once to the bowl. Mix first on low speed then increase the speed to medium-high, beating for 2 minutes. Divide the batter in half*, scraping and spreading half of it into one prepared loaf pan. Add a little pink food colouring to the remaining batter, stirring well and then spread this in the other pan. Bake the cake(s) for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake in the pan.
3. To assemble, trim away the outside edges of each cake. Slice each cake into 4 long strips. Trim each strip so that it is square and the brown bottom is trimmed away.
4. Stir the chilled, strained apricot jam to soften it and spread a thin layer over a strip of the pink cake. Top with a strip of yellow cake and repeat this with a second pink & yellow piece. Spread jam on one side of this duo and adhere the other duo, but inverted, so that no two like colours are touching (checkerboard). Repeat this with the remaining 2 pink and yellow cake strips, making two cakes.
5. On a surface lightly dusted with icing sugar, roll out half of the marzipan into a 9-inch (23 cm) square just shy of ¼-inch (6 mm) thick. Spread jam on one long side of the checkerboard cake and lay it, jam side down at one end of the marzipan. Trim the outside edges to the length of the cake. Spread apricot jam on the remaining 3 sides of the cake and roll it up with the marzipan, trimming where the seams meet. Use a pastry crimper or the back of a knife to mark patterns in the cake as you wish. Repeat this with the remaining cake
To serve, slice the cake into ½-inch slices. The cake will keep, well-wrapped (no need to refrigerate) for up to 5 days.
* To divide the batter evenly, weigh the entire batter. Then scrape half of it into the prepared pan and tint the remaining batter.
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#OhYum #Marzipan #Bake