아름다운 과일 젤리 케이크. 이번엔 어떻게 만들었을까요? 🍓🥭🍋🍊🥝 / Beautiful Fruit Jelly Cake

hello. I'm BooneBake.🤗 Today I made a beautiful fruit jelly cake. Refreshing and soft fruit jelly. Sweet ganache monte cream. Even the fluffy vanilla sponge... It's such a delicious and beautiful combination. There are behind-the-scenes cuts, so please watch until the end.🙏 I've wanted to make this design for a long time. However, there was some trial and error to make it a little neater. Then please enjoy the video.🙏 First, we will make the ganache monte cream. This cream is so delicious, but it needs at least 8 hours of resting time. It’s best to make it a day in advance. I also made it the day before. Anything that tastes good takes time and effort. If you don't have condensed milk, omit it and add 20g of sugar. Add cold heavy cream. Kirsch is a cherry distilled spirit. It can be omitted. But if you add it, it will taste even richer. Refrigerate for at least 8 hours or overnight. Make vanilla cake. sugar a pinch of salt vanilla extract Raise the temperature of the egg over hot water. The egg's surface tension is weakened, so bubbles rise easily. 38C~42C (100.4F~107.6F) Add milk and butter to hot water. 38C~42C (100F~108F) Whip until it becomes an ivory color and has ample volume. Milk Temperature:50C (122F) If you add the milk first, it is easier to mix the flour. cake flour Temperature: 55C~60C (131F~140F) Mold size: 28cm*38cm 12-13 minutes at 165C. (329F) Peel off the edge paper. Gelatin was soaked in advance. Water Temperature: 60C (140F) sugar lemon juice Cool to 27C. (80.6F) Transparent cake strips (acetate sheets) for baking Size:27cm*7cm Strawberry, kiwi, orange confit, dragon fruit, mango, kumquat Please place the fruit nicely. Orange confit, kiwi kumquat Lemon Jelly Temperature: 27C (80.6F) Pour just a little bit so that it falls on the floor. If you pour the jelly all at once, the fruit will float. 10 minutes in the refrigerator. Comeback again~! Pour in the lemon jelly. 2-3 hours in the refrigerator. It’s a mold with a diameter of 18cm. I wrapped it with kitchen wrap. Width: 7cm, Length: 57cm Cut two pieces with a diameter of 14cm. I attached a Teflon sheet to the top. Put it around the cake. One more time from a different angle! Whip the white chocolate ganache monte cream. Apply syrup. Please apply cream. Feel free to fill it with fruit. Decorate with fruit in between the cream. Behind-the-scenes cuts follow. Please watch until the end.🙏 Shall we taste it? It's so delicious.🤤🤤 Not a still image.😅😁😆 😂🤣😅😆 Go back to place. 🤭🤭 It was ruined..🤣😅😂 Finding peace of mind again... Thanks for watching.🙏😊

Channel: Boone Bake분 베이크

Views: 41,463

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Id: cytIxtbd85k

Length: 15min 51sec (951 seconds)

Published: Thu May 02 2024