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Raspberry Cake Recipe

Prep Time 20 mins
Cook Time 1 hr 25 mins
Total Time 1 hr 45 mins

Ingredients

Sponge Cake

Italian Meringue

Makeup

Instructions

Sponge Cake

  • In a water bath bowl, add in sugar and egg and whisk until the sugar dissolve and the temperature around 42°c.
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  • Once warm, beat it using stand mixer or hand whisk. Beat until super fluffy.
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  • Once fluffy, incorporate the flour slowly a little at a time.
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  • After finish adding the flour, fold in corn oil.
  • Transfer it in 26 inch baking pan.
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  • Bake in 180°c preheated oven for 25 minutes or until toothpick came out clean.
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  • Cut it into the desired thickness.
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Italian Meringue

  • Combine water and sugar and cook until it reach 117°c.
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  • Beat the egg until soft peak and slowly add the hot syrup.
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  • Increase the speed and beat until the meringue reach 25°c.
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Fruits

  • In a bowl add in strawberry and a tablespoon of sugar and toss it a bit and let it rest for 1 hour.

Makeup

  • Stack the cake and put the filling in between layer.
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  • Coat the cake with the meringue.
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  • Decorate or pipe the meringue up to your preference.
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  • Use blowtorch to give it colour.
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  • Decorate it with remaining raspberry and gold flake.
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