3cm




3cm 2


9g
18g
10g
3g
2ml
30ml
3g

1/3


1. 170

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5. (4)2-317025

6. 2

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Miniature Shortcake
Servings: 2

INGREDIENTS
Cake:
1 quail egg
10 grams granulated sugar
9 grams flour
3 grams butter
2 milliliters milk

Whipped cream:
30 milliliters heavy cream
3 grams granulated sugar

1/3 strawberry, thinly sliced, for decoration

PREPARATION
Preheat the oven to 340F (170C). Grease 2 cake pans lightly with oil and line with greaseproof paper.

Gently warm the milk and butter to room temperature.

In a small bowl, beat the egg. Add granulated sugar and mix. Place this bowl inside a larger bowl filled with hot water and continue to mix. Once the egg mixture has warmed, remove from the water.

Continue mixing until fluffy and doubled in size. Sift the flour into the mixture and gently fold in using a spatula until fully combined (be careful not to knock the air out).

In a small bowl, whisk together the melted butter and milk. Pour into the egg mixture and stir until fully combined and glossy.

Pour the mixture into the greased cake pans, filling each one of the way full. Before baking, tap each one on the work surface to remove any air bubbles.

Bake for 25 minutes.

Remove from the pan and remove the paper from around the cake. Wrap with plastic wrap and chill.

Once chilled, slice each cake into 2 equal layers.

Make the whipped cream: Put the heavy cream and sugar into a bowl and mix until soft peaks form.

Place the bottom half of the cake on a plate and spread the whipped cream. Decorate with thinly sliced strawberries. Add the top of the cake and spread whipped cream along all sides.

Decorate with thinly sliced strawberries.

Enjoy!

#TastyJapan #