โœจ ๐™Ž๐™ฉ๐™ง๐™–๐™ฌ๐™—๐™š๐™ง๐™ง๐™ฎ ๐™Ž๐™๐™ค๐™ง๐™ฉ๐™˜๐™–๐™ ๐™š ๐™ฅ๐™ฉ.2 โœจ๐Ÿ“ #cake #strawberryshortcake #baking

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ะŸะพะบะฐะทะฐั‚ัŒ ะพะฟะธัะฐะฝะธะต

ะ ะตะบะพะผะตะฝะดะฐั†ะธะธ ะฟะพ ั‚ะตะผะต
ะšะพะผะผะตะฝั‚ะฐั€ะธะธ
ะะฒั‚ะพั€

โœจ ๐™Ž๐™ฉ๐™ง๐™–๐™ฌ๐™—๐™š๐™ง๐™ง๐™ฎ ๐™Ž๐™๐™ค๐™ง๐™ฉ๐™˜๐™–๐™ ๐™š โœจ๐Ÿ“


Ingredients

Sponge cake / genoise (6 inch pan)
5 eggs (60 -65g each)
1 tsp vanilla extract
a pinch of salt
100g sugar (1/2 cup)
160g cake flour (1 1/3 cup)
40g milk (2.5 tbsp)
40g oil (2.5 tbsp)

Sugar syrup
60g hot water (4- 5 tbsp)
20g sugar (1.5 tbsp)
1 tbsp Kirsch (a brandy made from double distillation of cherries; this is optional to add but the flavour is much more sophisticated and punchy if you do)
mix to dissolve sugar and let it cool down completely

Chantilly Cream Frosting
550ml cold heavy cream (2 1/3 cup)
100g mascarpone (1/4 cup)
90g sweet condensed milk (1/3 cup)
1 tbsp Kirsch (optional)

strawberries (about 1 kg)

Recipe from Thy Than on YouTube (Christmas Strawberry Cake) ๐Ÿฅฐ๐Ÿซถ๐Ÿป

ruefig
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