Let's dive into creating a 2D cake, also known as a comic cake, with a casual, easy-to-follow approach. This cake will be a delightful blend of Genoise sponge cake, creamy mascarpone cream, and a vibrant decoration that brings it to life.
Ingredients
Genoise (Sponge Cake)
- Flour: 75g Cotta soft flour super violet
- Eggs: 140g Whole eggs
- Sugar: 75g Cotta fine granulated sugar
- Starch Syrup: 10g
- Milk: 25g
- Butter: 20g Hokkaido Yotsuba Butter No Salt
Syrup
- Water: 30g
- Sugar: 15g Cotta fine granulated sugar
- Curacao: 4g Dover White Curacao 40%
Cream with Mascarpone
- Cream: 250g Cotta pure cream 42%
- Mascarpone: 90g
- Condensed Milk: 13g Snow Brand Commercial Condensed Milk
- Sugar: 30g Cotta fine granulated sugar
Decoration
- Strawberries: As needed
- Icing Color: Wilton rose icing color, as desired
- Bamboo Charcoal Powder: As needed
- Cherries: 6 pieces
Preparation
Genoise (Sponge Cake)
1. Mold Preparation: Attach paper to the mold, ensuring it's slightly above the top.
2. Preheat Oven: Set your oven to 180℃.
3. Mix Eggs: Loosen the eggs, add granulated sugar and starch syrup, and heat in a hot water bath while stirring. Once it reaches 40℃, remove it from the bath.
4. Add Butter and Milk: Add the butter and milk to the hot water bath, whisk on high speed for about 5 to 10 minutes until a figure-eight mark remains for a while.
5. Mix Flour: Whip once at low speed for a long time to adjust the texture, then add the sifted flour and mix gently.
6. Final Mix: Remove the butter and milk from the boiling water and mix them throughout the dough. Mix until the mixture is glossy and the dough falls smoothly into a ribbon when scooped.
7. Bake: Pour the batter into the mold, preheat the oven to 180℃, lower the temperature to 170℃, and bake for about 30 minutes.
Syrup
1. Heat Syrup: Place water and granulated sugar in a heat-resistant container and heat in the microwave until it boils. Once cooled, add the white curacao and mix.
2. Apply to Genoise: Apply with a brush to the front and back of the Genoise, and then to the sides.
Cream with Mascarpone
1. Mix Ingredients: Combine mascarpone and condensed milk and mix with a rubber spatula.
2. Chill and Whip: Put the granulated sugar, mascarpone, and condensed milk in a bowl of fresh cream, chill it on ice, and whip it with a hand mixer until the peaks are stiff.
3. Spread and Arrange: Spread a thin layer of cream over the genoise and arrange the sliced strawberries. Layer the cream so that the top of the strawberries is transparent and top with the genoise.
Decoration
1. Coloring: Color the part with the most amount pink and whisk until it forms peaks. Apply a thin layer of cream all over, and spread the cream on top.
2. Add Cherries: Place the pallet against the side and turn the turntable. Smooth the raised edges from the outside using a pallet. Transfer the cream from the bottom of the cake to a cake tray or plate using a pallet. Pipe 6 large circles on the top with white cream and squeeze cream onto the bottom like drops.
3. Final Touches: Add about 1 teaspoon of the remaining white cream to the cornet, color 10g of cream black with bamboo charcoal powder, and put it in a cornet. Cut the tip of the cornet into 2mm pieces and draw lines around the edges of the cake. Garnish with cherries on top of the cream.
This 2D cake is not only a delicious treat but also a fun and creative way to add a pop of color and texture to your dessert table. Enjoy your comic cake!