I'm translating ^^;;
well, this is for the cake:
5 eggs
Sugar 120g
Starch Syrup 15g
Cake flour (one with the least amount of gluten) 125g
Vanilla powder 3g, or a bit of Vanilla essence (aka vanilla extract)
Butter 25g
Milk 20cc
Cooking Oil 20cc
That's for the bigger cake. If you want to make the smaller one, adjust the numbers a little bit.
For making saeng cream cake:
Already baked cake
Syrup (water and sugar in 1:1 ratio, with a little bit of rum or other cooking liquor)
Strawberries (good amount, i guess how much you want to use)
Fresh cream + whipping cream 400g
Sugar 30~40g
Rum or other cooking liquor 1~2 tablespoons
I advise you to read ALL the instructions first!INSTRUCTIONS-
Oven temperature: 165 degrees Celcius
Mix vanilla powder and cake flour together, use a filter to make it all airy and nice.
Put paper liner in the cake tin you are planning to use.
In a small bowl, mix butter+cooking oil+milk together, and heat it up moderately.
1. Put eggs at room temperature for a good amount of time, and put into a clean, water drop-free bowl and mix, add starch syrup and sugar and mix until foamy.
(If you do not mix the eggs well before adding the sugar, it will get clumpy! Do not do this!)
If you're using vanilla essence instead of powder, now is the time to add the essence.
2. Keep mixing until you can make a zigzag with the batter on top, and make sure you mix until the zigzag can keep its shape. (That means..if you let the batter drip into a zig zag shape, make sure it doesn't "melt" back in. Keep mixing until it keeps that shape.)
3. Make sure you get rid of ALL the bubbles! (If you're using an electric mixer, use the lowest possible setting. If by hand, kill all those bubbles by hand! ;D)
4. Add in the already skimmed cake flour and vanilla powder into the mixture.
5. Make sure no bubbles form, so mix from bottom to up, and sideways. Mix it FAST. (Move your spatula/spoon around in a long oval, starting from the bottom to the top!)
6. The butter+cooking oil+milk mixture must be at a medium temperature - not too hot, not too cold! Add only a little of the batter into this mixture, and mix well.
7. Add in ALL of the batter, and mix the batter quickly while doing so. (Keyword: QUICKLY!)
8. Pour into the cake pan at a pretty good distance, and after you have poured all of the batter, tap the cake pan 2-3 times on the table, until the top settles down into a smooth layer.
9. Now bake at 165 degrees celcius for around 30 to 35 minutes. If you poke a toothpick or chopstick into the cake and it comes out clean, then the cake is done! To avoid the cake's side from being squished, quickly take out the cake and cook on a cake rack.
10. Slice into layers as you please! (:
INSTRUCTIONS FOR MAKING SAENG CREAM CAKE-
Whipping+Fresh cream means that whipping cream and fresh cream was mixed together. About half of each should work. Add in the sugar and the cuangtro? (it won't tell me what it is..i'm guessing some type of liquor.) in beforehand, mix well.
Strawberries should be washed well, dried completely, and sliced. This is all up to you. (:
You must make the syrup and have it cool beforehand. Boil water and sugar together in a 1:1 ratio, and when slightly cool, add a tiny bit of rum or cuangtro (1 ts!) and let it cool again.
1. Take a layer of the cake, and fit it into a mousse ring. Spread the syrup that you prepared onto the cake.
2. Add a bit of the cream and make it smooth, then add strawberries.
3. Add more cream and cover the strawberries, make it smooth.
4. Add another layer of the cake, and spread the syrup onto the cake again.
5. Repeat steps 2 and 3!
6. Add the last cake layer, and cover it with the syrup as you did before.
7. Take out the ring, and you should have a nice looking cake!
8. Now, spread cream all over the cake. (: Spread and smooth as you like. When moving the cake, slip two spatulas below the cake, and move that way. Be careful not to drop it!
All you have to do then is decorate with strawberries, or whatever else you'd like.
Enjoy!
