Japanese cuisine

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Super Yummy: Japanese style strawberry short cake recipe

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Super Yummy: Japanese style strawberry short cake recipe

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This recipe is the cake recipe I usually make the most. Always use this recipe when making fresh fruit cakes, I memorize all the genoise, syrup, and cream recipes. Strawberry cake is a recipe for any baking book. You may think that this recipe is not particularly different from other recipes, sheet, syrup, and cream are all recipes that have been adjusted several times. Keep all the ingredients and make it as it is. It’s a taste you won’t regret. Visit J’adore on Youtube for more delicious videos.

Recipe

PRE TIME: 30 min

COOKING TIME: 0

TOTAL TIME: 30 min

4 SERVING

Ingredients:

3 Sheets Genoise sponge cake (1.5cm * 3 sheets)
Syrup:
1 oz. Sugar
1.5 oz. Water
0.15 oz. Kirsch
Cream:
10.5 oz. Heavy cream
0.7 oz. Sugar
2.1 oz. Mascarpone
0.17 oz. Kirche

Directions:

Clean and cut the strawberries.

Prepare the Genoise sponge cake. Divide into 3 parts.

Syrup: Put sugar and water in a pot and heat it, or boil it once in a microwave. Add Kirche. * If you don't like the smell of alcohol, add it when it's hot, and after the syrup has cooled down, add the alcohol to make it more fragrant.

Cream: Add mascarpone, sugar, and Kirche to the cold heavy cream and whip until it hardens. Use a whisk to adjust the texture to suit your needs.

Assemble the cake. Put the syrup on the layer of the sponge cake then add a layer of cream and add strawberries on the top. Finish with a layer of cream and decorate with cream and the strawberry.

Enjoy!