Strawberry Short Cake Recipe
-
60+ Mins
From Nestlé® you will need
From the kitchen you will need
- SPONGE:
- Unsalted Butter 50 g
- Whole Milk Full Fat 40 g
- Condensed Milk 60 g
- App Purpose Flour 70 g
- Egg Yolks 3 pcs
- Egg Whites 3 pcs
- Granulated Sugar 60 g
- Sugar Syrup 60 ml
- VANILLA CREAM:
- Full Fat Cream UHT 600 g
- Vanilla Syrup 7 g
- Cream Cheese 300 g
- Condensed Milk 50 g
- GARNISH
- Fresh Strawberries 400 g
Step by Step
Step
1
SPONGE
-
Preheat the oven to 140°C fan forced/ 150°C convection.
-
Line the bottom of a 6-inch cake tin.
-
In a medium sized bowl whisk the egg yolks and Condensed milk.
-
In a small saucepan heat the milk and butter over low heat until melted.
-
While whisking pour the milk mixture into the egg yolks and whisk until smooth.
Step
2
-
Sift the flour into the egg yolk mixture and mix until combined.
-
Add the vanilla syrup. In another bowl whip the egg whites with sugar (II) until stiff peaks.
-
In three additions fold the meringue into the egg yolk mixture, being careful not to deflate the bubbles.
-
Transfer the batter to the cake tin.
Step
3
-
Place the cake tin in a water bath (a tray/tin of boiling water) and bake for 60 minutes.
-
Turn the oven off and leave in the oven for 15 minutes.
-
Once cooled run a knife around the edge of the cake tin and invert the pan.
-
Wrap in cling wrap and place in the fridge until assembly
Step
4
VANILLA CREAM
-
Whip the cream with cream cheese using electric whisk and slowly stream Nestle® condensed milk
-
Beat until get soft and fluffy cream texture.
Step
5
ASSEMBLY:
-
Cut strawberry into half.
-
Slice cake into 3 layers.
-
Lay one layer of cake down and brush with the sugar syrup.
-
Spread the first layer with cream and then add slices of strawberry then repeat this for the second layer also.
-
Place the last layer and cover by cream using spatula to get soft and cream surface.
-
Whip the remaining cream into Pipe bag using star nozzle.
-
Pipe the cream on edge side and decorate with strawberry.
From Nestlé® you will need
From the kitchen you will need
- SPONGE:
- Unsalted Butter 50 g
- Whole Milk Full Fat 40 g
- Condensed Milk 60 g
- App Purpose Flour 70 g
- Egg Yolks 3 pcs
- Egg Whites 3 pcs
- Granulated Sugar 60 g
- Sugar Syrup 60 ml
- VANILLA CREAM:
- Full Fat Cream UHT 600 g
- Vanilla Syrup 7 g
- Cream Cheese 300 g
- Condensed Milk 50 g
- GARNISH
- Fresh Strawberries 400 g
Step by Step
Step
1
SPONGE
-
Preheat the oven to 140°C fan forced/ 150°C convection.
-
Line the bottom of a 6-inch cake tin.
-
In a medium sized bowl whisk the egg yolks and Condensed milk.
-
In a small saucepan heat the milk and butter over low heat until melted.
-
While whisking pour the milk mixture into the egg yolks and whisk until smooth.
Step
2
-
Sift the flour into the egg yolk mixture and mix until combined.
-
Add the vanilla syrup. In another bowl whip the egg whites with sugar (II) until stiff peaks.
-
In three additions fold the meringue into the egg yolk mixture, being careful not to deflate the bubbles.
-
Transfer the batter to the cake tin.
Step
3
-
Place the cake tin in a water bath (a tray/tin of boiling water) and bake for 60 minutes.
-
Turn the oven off and leave in the oven for 15 minutes.
-
Once cooled run a knife around the edge of the cake tin and invert the pan.
-
Wrap in cling wrap and place in the fridge until assembly
Step
4
VANILLA CREAM
-
Whip the cream with cream cheese using electric whisk and slowly stream Nestle® condensed milk
-
Beat until get soft and fluffy cream texture.
Step
5
ASSEMBLY:
-
Cut strawberry into half.
-
Slice cake into 3 layers.
-
Lay one layer of cake down and brush with the sugar syrup.
-
Spread the first layer with cream and then add slices of strawberry then repeat this for the second layer also.
-
Place the last layer and cover by cream using spatula to get soft and cream surface.
-
Whip the remaining cream into Pipe bag using star nozzle.
-
Pipe the cream on edge side and decorate with strawberry.
Well Done!
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