Strawberry Cream Cake
More than 60 min
Ingredients(Yield: 6-8 servings)
90g cake flour (sifted twice)
3 eggs (at room temperature)
90g caster sugar
10g malt sugar (melted over a hot bath)
40ml milk (at room temperature)
300ml whipping cream
25g caster sugar
1/4 tsp vanilla extract
10-12 strawberries (sliced)
4 tbsp mixed berries jam Raspberries as desired Red currants as desired
1 7.5-inch diameter cake mould
Preheat the Multi-Purpose Halogen Cooking Pot to 180℃.
Turn on the Auto-Power Switch Multifunctional Health Cooker and select “Chocolate” function. Add half pot of water and cook until 70℃. Put egg in a glass bowl, whisk over a hot water bath with the Electric Hand Mixer until foamy. Add 90g caster sugar in 2-3 batches. Beat until mixture thickens. Remove. Continue to beat until frosty.
Stir in malt sugar, milk and cake flour. Gently fold with a plastic spatula to well combined.
Pour batter into cake mould. Rock the bottom of the mould lightly to remove excess air bubbles. Use the Multi-Purpose Halogen Cooking Pot to bake at 170℃ for 25-30 minutes. Remove and let cool.
Beat whipping cream, sugar and vanilla extract with the Electric Hand Mixer until 60-70% foamy. Set aside.
Cut the cake into halves horizontally. Use the spatula to put on a thin layer of jam on the lower half. Top with whipped cream, sliced strawberries and another layer of cream.
Place the other half on top. Coat entire cake with whipped cream. Refrigerate for 30 minutes until cream has set. Decorate with berries. Serve.
To preserve the freshness of the fruits, glaze with gelatin.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference