How can you do Valentine's Day without her - French strawberry cake

In the past few days, it has cooled down again, the cold rain and snow have swept across the cheeks, it seems that another day, there will be a holiday ......, warm lights, intoxicating smiles, every heartbeat, although silent, but better than the sea vows; The collision of true feelings and the protection of the soul may not be romantic enough, but it is better than a weak promise. Happiness is seeing your smiling face after tired work, and happiness is eating the sweet and silky strawberry cake you made yourself on a beautiful day, which melts in your mouth...... Picture hey, be a little reserved, is it okay to lick the plate at the table?

Ingredients

FrenchStrawberryCake (15 x5 cm(squaremold)

1.PistachioCakeBase

Almondflour 37 g

Pistachiopowder 38 g

powderedsugar 75 g

Eggyolk 40 g

Wholeegg 65 g

Eggwhite 115 g

Castersugar 50 g

Lowflour 63 g

2.Vanillacream

Milk 52 g

Eggyolk 27 g

Castersugar 61 g

Vanillapod 1 amount

Softenedfermentedbutter 238 g

3.Meringue

Eggwhite 43 g

Castersugar 85 g

Water 27 g

4.Redmirror

Castersugar 150 g

Glucosesyrup 100 g

Water 58 g

Gelatinflakes 6.7 g

Icewater 40 g

Naturalcoloring Amount

Cooking Instructions

1. How to make pistachio cake base:

Pistachio powder can be used after peeling pistachios into fine pieces, and some particles do not need to be particularly fine.

1. Sift the powdered sugar, mix with almond flour and pistachio powder to make TPT nuts.
2. Mix the egg yolk and whole eggs, add the powder, mix well, and beat with a whisk until thick. If the amount is large, use the chef's fan pulp for medium speed.
3. Add caster sugar to the egg whites in batches and beat them with a kitchen machine until neutral.
4. Mix the lucumber paste and egg whites in batches.
5. This low powder uses Roasted CZ Super Violet Low Powder. Protein 6.2%, ash 0.33, super violet protein and ash content are very low, is Nissin's more high-grade low powder masterpiece, delicate and fair, restrained and noble. Emphasizing lightness, cakes and biscuits can show excellent fluffiness and lightness.
Add the sifted low powder, stir well,
6. Pour in a 30X40cm baking tray (baking tray mat silicone mat or oilcloth) and smooth out.
7. Preheat the oven to 180Â°C in advance, observe the coloring condition after baking for 15 minutes, and bake until the cake does not stick to your hands, and can quickly rebound and come out of the oven.
8. Cool for a few minutes and remove the mould immediately, carve out two square cakes with a square mousse ring and set aside. The rest can be cut up as a snack, and this slice of cake, alone as a refreshment, is also very tasty. During the baking of the cake, make the vanilla cream.
2. How to make vanilla cream:

1. Hand whisk the egg yolks with sugar until white. Add the vanilla seeds and a little sugar to the milk and bring to a slight boil. Slowly pour in the egg yolk and whisk well, pour back into the thick-bottomed pot again, and cook until thick and fine, not exceeding 82Â°C. Cool down to 25-28Â°C. The custard is made during the cooling process to make the meringue.
2. Add the socker's milk sauce to the softened fermented butter in advance and mix well.
3. How to make Italian meringue:

Use a measuring cup and a small towel at the bottom to beat the egg whites until they are wet and foamy. At the same time, add the water to the sugar, boil to 118Â°C, keep the whisk fast, slowly pour the syrup along the wall of the cup, pour into the egg whites, beat to 35Â°C hand temperature at medium speed. The towel under the measuring cup is used to facilitate the operation when pouring the syrup.
Combination:

1. Place a silicone pad at the bottom of the mold and put in a slice of cake.
2. Mix the vanilla cream and meringue in batches until smooth, shiny and smooth.
3. Squeeze in a layer of vanilla cream and top with the strawberries cut off the white background.
4. Squeeze in the vanilla cream again to a height of 0.5cm from the top of the mold and top with another slice of cake. Spread a thin layer of vanilla cream on top of the cake, cover with plastic wrap and refrigerate overnight.
4. How to make the red mirror:

1. Add 40 grams of ice water in advance and soak for 10 minutes to soften well and set aside.

2. Add 58g of water, glucose syrup, caster sugar to a thick saucepan and bring to a boil and remove from heat.
3. Cool down to below 60Â°C, add the softened gelatin and the remaining water of the soaked gelatin.
4. After the homogenizer is beaten evenly, add the pigment, if there is no homogenizer, it is okay to stir slowly with a hand pump, but finally after completion, you need to filter until there are almost no bubbles. Add the pigment in parts, don't add too much at once.
5. Refrigerate the veneers overnight.
Final Assembly:

1. Remove the frozen red drench, warm to 30Â°C, rehomogenize or filter.

2. Remove the frozen strawberry cake, pour the topping over the cake and smooth out. The excess shower is collected and stored in the refrigerator, and can be used for half a month.
3. After cutting, put strawberry decorations on the top of the cake, and the picture of the completion of the holiday dog food production.

4. Refrigerate the cake and warm to 13Â°C with black tea.
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