안녕하세요 플레시온입니다 :)
이번에는 연말에 어울리는 맛있는 딸기 초코케이크를 만들어 보았습니다.

Merry Christmas🎄
행복하고 따뜻한 연말 보내세요 :)


  / plesion__  


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Ingredients

크리스마스 진저브레드 쿠키

무염버터 60g
슈거파우더 45g
계란 20g
박력분 100g
아몬드파우더 40g
시나몬파우더 2g
생강가루 1g


로열 아이싱

슈거파우더 75g
흰자 15g


초콜릿 크림

다크초콜릿 커버춰 90g
밀크초콜릿 커버춰 90g
우유 80g
생크림 A 120g
생크림 B 560g


제누와즈 (2호, 18cm)

계란 220g
박력분 98g
코코아파우더 20g
설탕 137g
우유 49g
무염버터 39g


시럽

물100g
설탕 50g
럼주 14g


가나슈

생크림 60g
다크초콜릿 커버춰 30g


딸기



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For English Users:

Ingredients

Christmas Gingerbread Cookies

Unsalted butter 60g
Powdered sugar 45g
Eggs 20g
Cake flour 100g
Almond powder 40g
Cinnamon powder 2g
Ginger powder 1g

Frosting

Powdered sugar 75g
Egg white 15g


1. In a bowl, whisk together the flour, Almond powder, cinnamon powder and ginger powder. Set aside.
2. In a large bowl using a handheld mixer beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the powdered sugar and beat on medium high speed until combined and creamy. Next, beat in egg on high speed for 2 full minutes.
3. Add the flour mixture to the wet ingredients, mix well until combined.
4. Put the dough into the ziploc bag, roll out the dough until it’s about 3mm thick. place in the freezer for about 30 minutes, until firm
5. Preheat oven to 320°F (160°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
6. Cut gingerbread men and place them on prepared baking sheets.
7. Bake the cookies until set in the centers with 10 - 12 minutes (depending on the size of your cookie cutter)
8. Remove the cookies to a wire rack. Allow to cool to room temperature before frosting.
9. For the frosting: Add egg white and powdered sugar to a bowl. Mix until smooth. Add frosting to piping bag if desired.

Chocolate Cream

Dark chocolate 90g
Milk chocolate 90g
Milk 80g
Fresh cream A 120g
Fresh cream B 560g

1. Put the fresh cream A in a pot and heat it over low heat.
2. Remove the pot from the heat. Add the dark and milk chocolate into the hot cream and stir well to melt the chocolate.
3. Add warm milk little by little and mix well and cool it.
4. Add chocolate sauce to fresh cream B and mix well. Cover with plastic wrap and leave to ripen in the refrigerator for a day.


Chocolate sponge cake

Eggs 220g
Cake flour 98g
Cocoa powder 20g
Sugar 137g
Milk 49g
Unsalted butter 39g

1. Grease the entire pan with butter and place parchment paper that is cut out to fit the bottom of the pan.
2. Next, preheat the oven to 338°F (170°C) .
3. Sift the dry ingredients (cake flour and cocoa powder) into a bowl. Set aside until ready for use.
4. In a measuring cup, put milk and unsalted butter and double boil it over hot water.
5. Whisk the eggs and sugar and remove it onto hot water whisk it until the egg temperature reaches 42 degrees.
6. Take the mixing bowl out of the water, whisk the eggs until fluffy and pale in color.
7. add the flour mixture. Use a silicon spatula to fold it in very carefully, and try not to deflate air pockets as much as possible.
8. Mix a small portion of batter with milk and butter, then pour it back into the batter and mix well to complete the cake batter.
9. Pour the batter into the cake pan and bake it for 30minutes until a toothpick inserted in the middle comes out clean.
10. After the cake sponge is done baking, remove cake pan. Invert the sponge cake onto the cooling rack, and peel off the parchment paper from the base of cake. Allow it to cool completely before using it.

Syrup

Water 100g
Suar 50g
Rum 14g

1. In a measuring cup, add warm water and sugar, mix well.
2. When the syrup cools, add rum and mix well.


Ganache

Fresh cream 60g
Dark chocolate 30g


1. Heat cream on the stovetop until just simmering. If it’s boiling, the cream is too hot and could separate or even burn the chocolate. Once you see little simmers around the edges, turn off the heat and add chocolate in it.
2. Let the 2 sit for a few minutes before stirring.
3. Stir slowly until smooth.


Strawberries

Wash the strawberries thoroughly, remove any moisture, and slice into 1.5cm thick pieces.


Icing Cake

1. Prepare the sponge cake by dividing it into three parts and apply syrup thoroughly to the cake sheets.
2. Using a handheld mixer, beat the chocolate cream until it becomes thick.
3. Put cream on the cake sheet, top with strawberries, then top with more cream for icing. Repeat this process one more time.
4. Ice the cake with the remaining chocolate cream.
5. Pour the cooled ganache over the cake and use a spatula to create a drizzle.
6. Once the ganache has hardened, decorate the cake with strawberries and rosemary. Decorate the sides of the cake by attaching gingerbread cookies.
7. Lastly, sprinkle powdered sugar on top of the cake.