Bundt Cake Pan – Best Price!

Shortcake (shotokeki) is a layered sponge cake with strawberries and whipped cream. 4/4 was my darling’s birthday, so I made this shortcake for him I received many requests for shortcake, so I’m finally making this tutorial!!! ——————————— Strawberry Shortcake (Birthday Cake Recipe) Difficulty: medium Time: 2 hours (6 hours or a day cooling time) Number of servings: 1 cake Necessary Equipment: 18cm (7.1-inch) round cake pan electric mixer Ingredients: ((Sponge Cake)) 2 eggs *room temperature 60g (2.1oz.) granulated sugar 60g (2.1oz.) cake flour 20g (0.7oz.) melted butter ((Syrup)) 20ml hot water 1/2 tbsp. granulated sugar 1 tsp. rum *kirsch, brandy, or any kind of liquor you like ((Decoration)) fresh strawberries 300ml fresh cream (heavy whipping cream) 1&1/2 tbsp. granulated sugar a few drops vanilla extract 1 tbsp. rum *kirsch, brandy, or any kind of liquor you like Directions: ((Sponge Cake)) 1. Line the round cake pan with parchment paper. Preheat the oven to 170C (338F). 2. Beat eggs with wire whisk in a metal bowl. Mix sugar and place it over a bowl of hot water and melt the sugar and warm them up to body temperature. Then remove from the hot water and beat the batter on high speed with an electric mixer until white and fluffy. Then on low speed, beat for about a minute to set the texture. 3. Sift in flour little by little and gently cut through the mixture with wire whisk until somewhat combined. Then using spatula, sprinkle melted butter …

A Valentine’s Day treat! Get more recipes at fln.org/mornings. Ingredients: 1 pound semisweet chocolate chips, about 2 cups 1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus 1/2 tablespoon 1/4 cup double strength coffee 8 large eggs 1/4 cup sugar 1 teaspoon vanilla 1/2 teaspoon salt Preheat oven to 325 degrees. Using about half a tablespoon of butter to coat a 9 inch springform pan. Cut a parchment circle that fits the bottom of the pan and place that in the bottom of the cake pan. Wrap the outside of pan with foil and set aside. Melt chocolate, butter along with the coffee over a double boiler until smooth. Reserve. Combine eggs, sugar, vanilla and salt in a large bowl and beat with a hand mixer until frothy and nearly doubled in volume. Fold in egg mixture into chocolate by thirds. This helps to not cook the eggs. Pour batter into prepared springform pan. Place pan in a larger roasting pan and add enough boiling water in the larger pan to surround the springform pan and half way up the sides. Bake at 325 for 40-45 minutes or until set. Remove cake pan from water pan and place on a cooling rack. Allow to cool for about an hour and refrigerate until completely cool. Remove the side of the pan and invert the cake onto a serving plate. Carefully remove the bottom of the cake pan and paper liner. Dust with cocoa and powdered sugar if desired. Serves 12-14.