(asian bakery style - light and not too sweet)
Chiffon cake recipe from sheldo's kitchen 8-inch round aluminum pan: https://youtu.be/YLO7A--OehA
Vanilla pastry cream filling and toasted almond: https://spicedblog.com/burnt-almond-torte/
Whipped cream frosting: https://omnivorescookbook.com/japanese-strawberry-shortcake/
Comments:
Used a different cake recipe to make the texture lighter and more airy, conventional oven setting (not convection!). Added a splash of almond extract but did not really taste it, perhaps next time will add 2 tsp almond extract.
Dental floss technique to slice the cake into 3 even layers (washed the floss first to get rid of mint flavor)
Toasted almond recipe: only made half and it was more than enough with leftover, cover right before serving to ensure crispiness
Whipped cream frosting: added ~55 g of mascarpone cheese for extra stability. Since the whipped cream has gelatin, it was very difficult to smooth it out (in this case it does not matter since all is covered by almonds, but will need to try a different recipe if the frosting is not covered next time)
Comments