Sharp Edge Berries Cake


Sharp edge cake has always been one of my baking goals, so here it’s checked off at my son’s third birthday. Simple, elegant, and super fruity with the blueberry mousse all over the cake, strawberry mousse inside the cake, plus both fresh berries in and out. This time I modified roll cake recipe from ABC Cooking Studio. For you who haven’t known yet, they have recipe pages for free in Japanese! So, even though you’re not joining their cake course, you can still learn from the expert rather than relying on Cookpad 😛 Another recommended website by Japanese cooking experts told by my friend is Minna no Kyo no Ryori. I love to see the recipes written by Japaneses because they likely use simpler and healthier ingredients than Americans’.

However, the language border becomes your problem, you probably has to take a look at some Japanese bloggers who write their recipes in English such as (my fave one) Just One Cookbook

OK fellas, don’t worry for this cake I’ve included the translation of the recipe below. Of course some parts were removed because I made the round cake with mousse filling instead of roll cake. To get the ‘sharp edge’, I was also helped in correcting my already-spreaded-cream after watching video by Nehas Bakery.

Go to recipe now.

Sharp Edge Strawberry Cake

Strawberries and blueberries on the cake

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My First Playing with Ladyfingers


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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.

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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.

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Creamy Chocolate Glazed Cake


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Bare yourself.. chocolate and strawberry are showing up everywhere 😝 This time I tried to make soft chocolate glaze instead of crisp chocolate ganache, so that gelatin was finally used in #recipega kitchen for the very first time. . . Recipes from Cookpad Japan (cake), Choco Recipe (cream), @homecookingadventure (glaze). I put all the links in the blogpost. See detail of this choco cake making at my ea5512 blog (Method in Bahasa Indonesia 🇮🇩)👩🏻‍🍳 . . Cerita di balik kue ini: Dua hari lalu kangmas bilang mau bikin cake buatku, padahal doi cuma setahun sekali turun gunung ke dapur. “Punya baking powder? Baking soda? Cocoa?” tanyanya. Jelas lah ada semua. Itu kan basic, hellooo. Wkwk. Okelah let’s see.. kayanya doi mo bikin kue coklat.. ternyata hari-H ada dinas ke luar kota. Pastinya pulang malam. Jadi saya nggak berharap banyak rencananya terwujud. . . Jam 9 lebih ditungguin kagak pulang-pulang, daripada bete n kuciwa nggak karuan, akhirnya akulah yang eksekusi wacana “bikin kue” 🙄 Kata @sstefchan itu namanya teamwork, ada yang buat plan, ada yang realisasiin 😬 Whatever lah yang jelas pas doi pulang jam 10 malem, kangmas protes karena kuenya udah jadi 🤭 . . Resep lengkap dari kue sampai saus coklat, tips dan trik pembuatan/penyusunan, foto-foto before and after ada di blog juga, ya! Cus buru cek 😊

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Inspiration:

Cake: https://cookpad.com/recipe/2095697

Chocolate cream: http://www.choco-recipe.jp/milk/smartphone/

Chocolate glaze: http://www.homecookingadventure.com/recipes/strawberry-chocolate-mirror-cake

All measurement here is based on what I used for the cake in frames

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INGREDIENTS

🎂 Cake (3 layer, round pan 18cm)

3 large eggs (cold OK)

120 g brown sugar (gula putih OK)

90 g all purpose flour (tepung terigu)

30 g cocoa powder

30 g butter —> melted

🥛 Chocolate cream

200 ml heavy cream

100 g chocolate bar —> grated

🍯 Glaze

50 ml sweetened condensed milk

90 g semisweet chocolate chips

70 g brown sugar

55 ml water

5 g gelatin powder

13 g unsweetened cocoa powder

Strawberry and chocolate cake . Continue reading

Strawberry Daifuku Mochi


Every year, when the strawberry floods in the market, “pretty foods with the strawberries” image starts disturbing my mind too. The desire to put it on a dessert is much bigger than eating it  sono mama (Japanese term to imply something “as it is”) like other fruits. Haha.. so here is the mochi version. See the recipe below.

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Strawberry Custard Bread


Refer me to the recipe now

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“Strawberry Bread with Lemon Custard Filling” – because strawberry isn’t only matched to cake and I needed to use up my leftover egg yolks 😝 #recipega • • 👩🏻‍🍳 🥖 Bread (18 cm round pan) 100 g bread flour 50 g all-purpose flour 30 g sugar 1 large egg 40 ml warm water 1 tsp (2.8-3 g) dry yeast 30 g butter (if unsalted, add 1/4 tsp salt) . Mix both flour, sugar, egg, yeast, and warm water. Put the egg in the opposite side of yeast (yeast should be dissolved by the water, not egg). Stir until the clumps are gone. Add the butter. Knead 5-10 minutes until the dough is smooth. . Put the dough in a clean bowl, cover with plastic wrap, and rest it in 35-40 degCel for 30 minutes. While waiting, spread the canola oil all over the baking pan surface. . After fermentation, take the dough out of bowl, and roll it round thinly just like when you’re making pie sheet or pizza crust. Arrange in the baking pan. Make holes with the fork at the bottom. . Rest it again while making custard cream. • • 👩🏻‍🍳 🍋 Lemon custard 2-3 egg yolks (depending on the egg size) 60 g sugar 30 g all purpose flour, sifted 200 ml milk Juice from 1 lemon (2-3 Tbs) . By using whisk/fork: Stir egg and sugar, add flour, add milk, add lemon juice. Mix well. Cook with low heat in small saucepan until thickened. Cool it down. . ⚠️ Preheat oven 180 degCel now • • 👩🏻‍🍳 🍓 Strawberry topping 1/2 cup strawberry, mashed 1/2 cup sugar (me: 1/4 cup) 1 1/2 Tbs corn starch 1/4 cup water (more to thin) double this recipe if you want to cover all bread . Mix sugar and corn starch, add water, and then strawberries. Cook with low heat until thickened but still pourable. • • 👩🏻‍🍳 Arrangement . Fill bread dough with custard cream, fold the edges, and brush with egg yolks. Sprinkle sliced almonds on top (optional). Bake for 30 minutes. . Add strawberries cuts and glaze as desired.

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Recipe for Strawberry Custard Bread

🥖 Bread (18 cm round pan)

100 g bread flour
50 g all-purpose flour
30 g sugar
1 large egg
40 ml warm water
1 tsp (2.8-3 g) dry yeast
30 g butter (if unsalted, add 1/4 tsp salt)
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