3 TYPES of LUNCH BOX CAKE !

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

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▼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!

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