Korean cream cake


Ingredients that you will need:

  • 160 g all purpose flour, preferably pastry flour
  • 180 g sugar, divided in two parts
  • 6 eggs, separated
  • 20 g unsalted butter, softened.
  • 20 g milk
  • 0.5 g vanilla extract

Whisk the egg whites until they reach stiff peaks. Add in the remaining sugar in three parts. Fold in half of the egg white meringue into the yolk mixture. Sift in the flour and fold into the mixture. Fold in the butter and milk. Add the rest of the meringue and fold until combined. Bake at 350 degrees for 20-25 minutes, or until lightly brown. Cool cakes on a rack.

Final assembly and decoration:

Take cake out of refrigerator and cut out the cake. Cut out the outer skin (brown parts) and brush syrup thinly over the surface of the whole cake.
Cover the cake with whip cream or butter cream in between the two cake layers and on top and side of the cakes. Arrange fruits on top (kiwi, strawberry, pineapple, cherries, tangerines)

This image is meant to be a source of inspiration. No copyright infringement intended. I do not own images posted on this page.

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