Akhirnya bikin blog juga, setelah sekian lama banyak yg nanya kenapa sih gak bikin blog biar bisa mendokumentasikan *halah bahasanya :)* hasil karya dari dapur koepoecookies (padahal blom banyak juga sih sebenernya :p). Thanks ya Bun udah bikinin blog ini (kayaknya mesti belajar banyak nih biar bisa nampilin semua banner yg saya pengen). Udah ah kepanjangan prolog-nya jadi gak matching lagi sama tuh judul di atas :).
Tanggal 11 Januari, salah satu manager-nya di tempat saya kerja ada yg berulang tahun, seperti tahun lalu saya yg bikin bday cake-nya, kalau tahun lalu saya bikin Strawberry chizcake kali ini pilihan-nya si Strawberry shortcake, resepnya waktu itu dapet dari blog-nya mbak Camelia, biar gampang saya tulis lagi resepnya.
STRAWBERRY SHORTCAKE
By Daniel Tay (Book : Just Desserts and Other Baked Treats)
1 kg strawberries (cleaned, hulled and sliced)--> saya 2pack strawaberry
By Daniel Tay (Book : Just Desserts and Other Baked Treats)
1 kg strawberries (cleaned, hulled and sliced)--> saya 2pack strawaberry
Genoise Sponge
110 gr egg yolks --->(lk. 7 btr)
175 gr eggs --->(lk. 4 btr kurangi dikit)-saya 4 butir telur gak dikurangi *pemalesan*
170 gr sugar
110 gr light cake flour
55 gr unsalted butter, melted
Chantilly cream
1 litre whipping cream
100 gr sugar--->(aku ganti gula halus) - ngikutin mbak Lia pake gula halus :)
100 gr mascarpone cheese----> berhubung suka keju saya lebihin kira2jadi 125gr :)
110 gr egg yolks --->(lk. 7 btr)
175 gr eggs --->(lk. 4 btr kurangi dikit)-saya 4 butir telur gak dikurangi *pemalesan*
170 gr sugar
110 gr light cake flour
55 gr unsalted butter, melted
Chantilly cream
1 litre whipping cream
100 gr sugar--->(aku ganti gula halus) - ngikutin mbak Lia pake gula halus :)
100 gr mascarpone cheese----> berhubung suka keju saya lebihin kira2jadi 125gr :)
- Preheat oven to 180 C (350 F)
- Prepare genoise sponge : Combine egg yolks, eggs and sugar in a mixing bowl and whisk on high speed for 10 minutes. Reduce to medium speed and whisk for another 10 minutes or until fine air bubbles form.
- Lightly fold in flour, followed by melted butter, until fluffy incorporated.
- Pour batter into a lined 20-cm (8-in) round cake tin. Level batter with a spatula and bake for 20 - 25 minutes or until the top of the came is firm to the touch. Remove from heat and leave aside to cool.
- Unmold cake and remove paper. Peel skin off top of the cake and discard. If not using immediately, cover with plastic wrap and freeze. Genoise sponge can keep for up to 6 weeks, frozen and 3 days, refrigerated.
- Prepare chantilly cream : Combine cream, sugar and mascarpone cheese in a mixing bowl and whisk at medium speed for 3 minutes. Increase to hign speed and continue to whisk until light and smooth. Set aside.
Cake Assembly :
- Horizontally slice genoise sponge into 2 equal layers. Place one layers on a cake board and place 22, 5 -cm (9-in) cake ring over. Spoon half of chantilly cream over and around sides of sponge layer and level with an angle palette knife. Arrange some strawberries on top of cream, then place second sopnge later over. Spoon remaining cream over and around sidees of cake and level again. Refrigerated cake until slightly firm. ---> saya gak pake loyang ring, tapi dihias seperti biasa, cake di belah lalu dioleh whipcream dan strawberry yg sudah dicincang ditaburkan di atas-nya baru ditutup lagi dengan cake baru dioles dengan sisa whipcream, topping-nya strawberry segar dioles selai aprikot.
- Gently ease cake ring from cake and remove. Coat side of cake with ground almonds, if desired. Decorate cake as desired and serve chilled.
Cake-nya sejenis spongecake gitu, dan begitu dipanggang wangiiiiiii banget :), cream-nya enak banget, pokoknya seger deh apalagi ditambah strawberry yg asem2.
Alhamdulillah semua-nya suka sama cake-nya, bos saya bilang enak cream-nya nggak bikin eneg :)).
Beberapa hari kemudian, terima bbm dari temen yg jauh di benua Afrika sana, dia mau order bday cake buat adiknya, kebetulan adiknya ulang tahun pas dia pulang kampung. Cake-nya terserah, yg penting coklat, akhirnya saya buat deh sponge cake coklat, filling-nya pake whipcream & jeruk mandarin, dikasih pagar coklat dengan topping jeruk mandarin kalengan & strawberry. Resep spongecake-nya saya dapat kalau gak salah dari blog-nya Mbak Ria.
SPONGE CAKE
Bahan :
5 btr telur
5 kuning telur
1/2 sdm emulsifier
150 gram gula pasir
100 gram terigu
10 gram susu bubuk
100 gram butter
50 gram margarin
30 gram coklat bubuk, diayak
2 sdm pasta coklat
Bahan :
5 btr telur
5 kuning telur
1/2 sdm emulsifier
150 gram gula pasir
100 gram terigu
10 gram susu bubuk
100 gram butter
50 gram margarin
30 gram coklat bubuk, diayak
2 sdm pasta coklat
Cara membuatnya :
Panaskan oven lalu siapkan loyang dg diameter 22 cm, alasi dg kertas roti dan olesi dg margarin
Campur butter dan margarin lalu lelehkan, sisihkan.
Campur telur, emulsifier, terigu, gula, susu lalu kocok hingga kental.
Tambahkan coklat bubuk, kocok perlahan sampai rata.
Masukan campuran butter dan pasta sedikit2, aduk hingga rata. Tuang ke loyang lalu panggang sampai matang.
Panaskan oven lalu siapkan loyang dg diameter 22 cm, alasi dg kertas roti dan olesi dg margarin
Campur butter dan margarin lalu lelehkan, sisihkan.
Campur telur, emulsifier, terigu, gula, susu lalu kocok hingga kental.
Tambahkan coklat bubuk, kocok perlahan sampai rata.
Masukan campuran butter dan pasta sedikit2, aduk hingga rata. Tuang ke loyang lalu panggang sampai matang.
Senang-nya yg pesan puas dengan kue-nya, Alhamdulillah.
