View this post on Instagram
イチゴがたっぷりCharlotte Cake！One of my dreamt cake came true 😍 And this is another “never ate yet made it on my own food” 😬 I was always curious to what’s inside a beautiful round cake with lady fingers arrangement outer. It turned out I then also made #mousse for the first time! I didn’t have interested to try mousse before this since little I knew it uses raw eggs, though many resources say it’s safe for eating raw egg even kids. The strawberry mousse in this cake used no egg at all, instead it needed gelatin from strawberry syrup, which is also new thing for me (in the previous cake I told you that was my debut using this magical substance). Unfortunately the mousse wasn’t smooth as I thought to add more strawberry syrup after it got thickened 😅 . . 👩🏻🍳 Step by step to arrange this cake and detail of ingredients are available soon in my blog (by tomorrow). Subscribe ea5512.web.id for getting updated to our new posts 😊 . . Pas bikin kue ini yang kepikir adalah “ini kue cocok buat yang males bikin sponge cake” karena emang kalo mau diisi mousse aja bakal selesai juga tanpa perlu baking sama sekali. #recipega kebetulan gagal bikin strawberry cake (terlalu padat sepertinya karena resep cake andalan nggak cocok dipakai dengan strawberry puree 😫) yang aslinya buat base, jadi ganti rencana pakai mousse dan reused sisa kue coklat dari cake sebelumnya aja 😜. Cuma si cecoklatan malah bikin penampakannya agak berantakan pas diiris, nyampur sama yang pink-pink. Namun, bagi khalayak pengajian di mana kue ini launched mah penampilan nomor sekian. Yang penting rasanya cucok. Wkwk.
Inspiration came from many resources, but mainly I adopted the recipe and followed the instruction from Natasha’s Kitchen. The main differences were I changed raspberry into strawberry and I didn’t make the sponge cake.
Here is my version 😉 Continue reading