ini salah satu blog kesukaanku, pertama kali baca dan coba resep strawberry shortcake nya aku langsung jatuh cinta dan seneng banget baca resep yang lain (walaupun belum semua dicoba, hihi) kemudian setelah beberapa lama membaca postingannya mbak lia aku baru tau kalo dia salah satu membernya milis yang keren banget!
milis NCC (natural cooking club) yang kalo ga salah yaa, diprakasai oleh bu Fatmah Bahalwan, saat itu juga aku langsung cari tau gimana cara join jadi member milis NCC dan apply hari itu juga (semangat beneeer!) alhamdulillah seminggu kemudian apply ku dijawab n aku diterima, aku bisa ngerti sih kenapa baru seminggu aku baru diterima, yang apply itu jumlahnya puluhan deh kayaknya dalam sehari, abis tiap baca milis tiap hari adaaa aja member yang baru, seru deh pokoknya, gak nyesel ikut milis ini walaupun ga jarang tablet ngehang karena dalam sehari bisa ada sekitar 100-200 mail yang masuk hanya dr milis NCC aja (ckckck) yaampun setelah ngetik panjang-panjang baru engeh kalo tulisan sudah melenceng jauh kemana-mana, hahaha,
siapapun yang baca postingan ini, pliiis banget cobain resepnya ya, ikutin semua petunjuk dengan tepat, insya allah dijamin bakal puaaas banget deh sama hasilnya^^
cake nya tuh maniis, lembut dan segar banget kalo dimakan bareng chantilly cream + strawberry nya hihii, this is it! read carefully and please try this at home :) you won't regret it
salam mommy ben :3
STRAWBERRY SHORTCAKE By Daniel Tay (Book : Just Desserts and Other Baked Treats)
- 1 kg strawberries (cleaned, hulled and sliced)--> (kalo aku secukupnya aja..hehehe
- 110 gr egg yolks --->(lk. 7 btr)
- 175 gr eggs --->(lk. 4 btr kurangi dikit)
- 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)
- 100 gr mascarpone cheese
- 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. Gently ease cake ring from cake and remove. Coat side of cake with ground almonds, if desired.
- Decorate cake as desired and serve chilled.
Selamat mencoba semuanyaaa :3
