▽Details on how to make
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Hi! this is J'adore again!
I was wondering what to make for Christmas and decided to bake a strawberry shortcake as this is probably the cake that first comes into anyone's mind when you think of Christmas! (In Korea😎)

I specifically used white chocolate whipped cream to create this one so you should really try this at home as it tastes much better than the cake using regular whipped cream!

Dear subscribers...❤️
Merry Christmas and have a nice end of the year🎅
I wish you always the best!


▶Ingredients (for 1 cake(diameter 15cm))

[Sponge Cake]
- 115g eggs
- 30 g yolk
- 75g granulated sugar
- 15 g honey
- 81g cake flour
- 12g cornstarch
- 20g unsalted butter
- 30g whole milk

1) Heat water and sugar to completely dissolve the sugar.
2) After cooling, add the liqueur and mix.
1) beat eggs and yolks well with a whisk.
2) Add sugar and honey and heat it up to 37-42 degrees Celcius in a double boiler over hot water.
3) Whip it with a hand mixer at high speed until when you drop the warmed egg water, the mark remains for about 3 seconds.
4) Remove air bubbles with the lowest speed of the hand mixer until the dough becomes silky smooth.
5) Add the sifted flour/cornstarch and mix lightly with a spatula so that the bubbles do not disappear.
6) Add warmed milk & butter(40-60 degree) and mix lightly.
7) After panning on a circular pan lined with parchment paper, bake for 30 minutes at 170 degrees using the top and bottom heating function (Wizwell Enhance Oven)
* Convection oven: 160 degrees for 30 minutes
* Note that each oven has a different level of heat, so adjust the temperature and time accordingly
8) Drop the baked genoise in a mold to remove steam, then move it over on a cooling net to cool.
* After cooling, seal it in a plastic bag and mature it at room temperature for at least 6 hours before using it. The cake will be much moister.

[syrup]
- 30g water
- 15 g sugar
- 5g Kirsch (cherry liqueur, can be omitted)

1) Heat water and sugar to completely dissolve the sugar.
2) After cooling, add liqueur and mix.

[White Chocolate Cream]
- 80g heavy cream (A)
- 80g white coverture chocolate
- 420g heavy cream (B)

1) Heat the heavy cream (A) until the steam is visible (about 70 degrees Celsius)
2) Add white couverture chocolate to 1) and wait for 2 -3 minutes to melt completely.
3) Stir slowly from the center with a spatula to make the ganache.
4) Divide the heavy cream (B) twice and mix.
5) After maturing in the refrigerator for at least 8 hours, whip it.
6) Use 210g for inner parts, and use the rest for icing and piping.
7) Decorate with fresh strawberries, edible gold leaf, cake picks, etc. (Piping tip: 8-pointed star tip)


*Storage: You can enjoy it deliciously for up to two days in the refrigerator. (Sheet and cream last longer, but fresh strawberries quickly lose their taste) Be sure to store it in an airtight container so that the outer surface does not dry out.


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