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RECIPE

Naked Pineapple Shortcake

Preparation Time:About 180minutes

Pineapples—Summer’s Fruit

ネイキッドショートケーキ

Ingredients (for a round, 15 cm cake pan)

Eggs 2 eggs
Granulated sugar 70g
Cake flour 70g
Milk 25ml
Butter 20g

Whipping cream 200ml
Granulated sugar 20g
Pineapple 1/2 fruit
Chervil and mint An optimal amount

Preparation

3

Fit a parchment sheet into the cake pan.

スポンジ生地

3

Cut the pineapple. Cut away the top and bottom parts of the fruit and divide into eight equal parts, cutting away the skin and core. (The core can be used for Snack pineapples.) Slice the pineapple to be used for layering in 5 mm slices, and dice parts for decoration.

パイナップル

Directions

3

Mix the eggs and granulated sugar into a bowl. Place the bowl on hot water and heat the egg mixture up to 40 degrees Celsius.

スポンジ生地

3

Combine milk and butter into another bowl. Place the bowl on hot water and allow the butter to melt.

marimo

3

Use a handheld mixer on high power and mix the egg mixture for four minutes. Create a mixture firm enough that a toothpick will stand when inserted.

marimocafe

3

Mix with a handheld mixer on low power for about one minute, until the texture is even.

マリモ

3

Add the sifted flour and fold the mixture until the flour is dissipated.

パイナップルのショートケーキ

3

Add a small amount of the mixture to the bowl holding butter in Step 2 and mix.

marimo

3

Return the mixture into the bowl in Step 5 and fold in the mixture.

スポンジ

3

Fold approximately 50 times to create a runny mixture.

パウンドケーキ

3

Pour into the cake pan.

スポンジ生地

3

Bake at a preheated oven at 180 degrees Celsius for 30 minutes. Remove from oven when done and place on a wire rack to cool.

marimo

3

Cut into four one-centimeter slices.

スポンジ生地

3

Mix the cream and granulated sugar mixture in an ice bath for eight minutes using a handheld mixer.

生クリーム

3

Spread the whipped cream on the cake sponge.

ショートケーキ

3

Arrange the sliced pineapples, but leave the center area open to allow for easier cutting afterwards.

パイナップルケーキ

3

Spread the whipped cream evenly.

手作りケーキ

3

Repeat the process.

ケーキ

3

Decorate with diced pineapples and chervil to finish.

デコレーションケーキ

Tips by confectionery specialist marimo

・ The sponge batter will mix better if the egg mixture is around 40 degrees Celsius. Lower temperatures will cause difficulty in mixing and less fluffy sponges. On the other hand, an excessively high temperature will create a sponge with a rough texture. ・ Use premade sponge cakes sold at stores if baking a sponge base is too much trouble. ・ Whipped cream mixtures tend to separate if warmed. Make sure to chill the mixing bowl in an ice bath while whisking. ・ Slice the pineapples evenly so the cake will remain level when the fillings are sandwiched.

Recipe by:con-fectionery: researcher marimo

http://www.marimo-cafe.com/