ドリップケーキ　一緒に作りたい人の為の動画

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is more accessible.

Prepare a double boiler and melt the unsalted butter and milk.

Preheat the oven to 200°C.

Line the cake pan with parchment paper.

Mix whole eggs and egg yolks, add granulated sugar and corn syrup, and heat over a double boiler until it reaches 42°C.

Whip with a hand mixer until thick, then adjust to low speed to refine the texture.

Sift in cake flour and cornstarch into the mixture and fold with a rubber spatula until glossy.

Once the flour is incorporated, add warmed unsalted butter and milk and mix evenly. Pour into the prepared cake pan.

Bake at 180°C for about 29 minutes.

Once baked, cool and slice into three layers, each 1.2cm thick.

Combine heavy cream (35% or 36% fat) and heavy cream (45% or 47% fat) and whip to soft peaks while placing the bowl over ice water.

Adjust to a suitable consistency for filling and frosting.

Heat granulated sugar and water in a saucepan until sugar dissolves.

Remove from heat, add Kirsch, and set aside for assembly.

In a saucepan, combine heavy cream (36% fat) and milk and heat to 60°C, then add raspberry powder and granulated sugar.

Remove from heat, dissolve sheet gelatin, add lemon juice, strain, and let cool.

Adjust the temperature to 20°C and pour over the chilled cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens