３種のランチボックスケーキの作り方 | お菓子作り センイルケーキ
[ Cocoa sponge cake ]
Serve for a 27 x 27 cm roll cake mold
Whole egg 140g
Granulated sugar 80g
Cake flour 70g
Cocoa powder 12g
Unsalted butter 20g
Milk 20g
Preheating : 190℃ / 374°F
Baking : 170℃ / 338°F 15mins
[ Butter cream (500g) ]
Unsalted butter 250g
Egg white 113g
Granulated sugar 138g
Vanilla extract
[ Cream cheese butter cream (for sandwich) ]
Cream cheese 150g
Powdered sugar 10g
Lemon juice 1/2 tbsp
Butter cream 100g
[ Syrup ]
Water 50g
Granulated sugar 15g
Grand marnier 5g
[ Caramel sauce ]
Granulated sugar 50g
Water 15g
Heavy cream (40%) 50g
[ Caramel ]
Caramel sauce 25g
Caramelized Walnut
Caramel sauce
Gold leaf
Star tip no.8-4
Squeeze bag
[ Ganache ]
Sweet chocolate 65g
Heavy cream (35%) 65g
[ Chocolate ]
Cream cheese butter cream 50g
Butter cream 50g
Ganache
Chocolate
Round tip no.6
Squeeze bag
[ Blueberry sauce ]
Frozen blueberry 100g
Granulated sugar 20g
Lemon juice 2 tbsp
Corn starch 1/2 tbsp
Water 1/2 tbsp
[ Blueberry ]
Food color (sky, blue, brown, yellow)
Cream cheese butter cream 70g
Blueberry sauce 10g
Blueberry 15
Rosemarie
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
▼Chapter
0:00 Introduction
0:32 cocoa sponge
6:28 caramel sauce
8:30 Walnut caramelized
10:01 blueberry sauce
12:06 Ganache
13:07 Syrup
13:44 sponge plane
14:39 Buttercream
17:19 cream cheese buttercream
19:00 Caramel cake
21:14 blueberry cake
22:02 Chocolate cake
22:43 Nappe
30:43 Done!
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -