0:00 Intro
0:43 Structure
1:39 Strawberry confit (tourbillon)
2:53 Creme Chantilly Mascarpone
6:18 Assembly
7:26 How to hold the spatula
9:33 Icing the cake
12:01 Placing the tourbillon
12:51 Tasting time

Well, many of you have seen my "Perfect Sponge (genoise)" video and I know I promised a strawberry shortcake tutorial. It's long overdue but here it is!

It's a Korean style shortcake (to be honest, the most correct term should be "strawberry genoise cake" rather than a strawberry shortcake but it just seems that everyone calls it a shortcake so I went along with it). The whole concept of this cake is "lightness of texture" - the genoise(sponge) is airy and the whipped cream (creme chantilly) is extremely light as well.

Don't worry too much about the icing - it's something that needs quite a bit of practice. Even if you don't get the icing nice and smooth, it will still taste fantastic no matter what!

Size of cake: 15cm diameter

★Genoise (sponge)★
Please refer to my previous upload on "how to make the perfect genoise".
You need 3 layers of genoise (each 1.5cm thickness) for this cake.
https://www.youtube.com/watch?v=M2xIDD3Kvdk&t=78s

★Strawberry Confit (1 tourbillon and a bit leftover to spread over the genoise)★
Silicone mold used: Tourbillon 100 (Silikomart)
Strawberry Puree 162g
Sugar 19g
Pectin 3.8g
Lemon Juice 5g

1. Mix the sugar and pectin together.
2. Heat the strawberry and when it reaches around 40℃ add the sugar & pectin. Continuously whisk to avoid lumps.
3. Once it comes to a boil, boil for another 1~2mins and remove from the heat and add in the lemon juice. Mix well.
4. Quickly pour the confit into the silicone mold. Reserve the leftover in the fridge to use later (spread over the genoise layers)

★Creme Chantilly Mascarpone (insert + icing cream)★
Heavy Cream 360g
Sugar 40g
Mascarpone Cheese (optional) 40g
Cointreau (optional) 6g

1. Put everything together in a bowl and whip it to the desired consistency. Make sure that you divide the above quantity into half so that you can whip two sets of creams that have different consistencies (insert cream & icing cream)
2. (If you don't have mascarpone cheese or cointreau , then simply replace the same amount with heavy cream)

★Syrup★
Water 40g
Sugar 20g
Cointreau(optional) 4g

1. Bring water and sugar to a boil so that all the sugar is dissolved.
2. Add cointreau when the temp drops below 50℃.

★Fresh strawberries★
Sliced to 0.5~1cm thickness.

★Glaze★
Absolu Cristal (Valhrona)

★Assembly★
1. Apply the syrup evenly across three layers of genoise. (So each layer would need approx 20g of syrup)
2. Spread the leftover strawberry confit across two layers of genoise.
3. Place a layer of genoise on the turntable. Place a dollop of insert cream and spread ⇒ place sliced strawberries ⇒ cover it with creme chantilly mascarpone
4. Repeat the same process for the next layer.
5. Place the final layer of genoise on top and clean up the missing bits on the side by adding & spreading the cream smooth.
6. Start icing the cake with the icing cream.
7. Once you are done with the icing, place the frozen strawberry confit tourbillon on top of the cake.
8. Apply glaze, place strawberries and mint leaves.

★Serving★
This cake would stay good in the fridge (not freezer) up to 3 days.

★My Equipments★
Oven: UNOX Bakerlux Shop.Pro
Silicone Mat: Silpat
Perforated Silicone Mat (Mesh): Silpat
Handmixer: Luxel
Hand Blender: Bamix

★SUBSCRIBE to my Channel★
https://www.youtube.com/channel/UCq6EbtLtwyF9ONFBqIkR4yw?sub_confirmation=1

★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!

As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!

I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.

★Instagram★
https://instagram.com/sugarlane.korea​

★슈가레인 베이킹 스튜디오 수강 문의★
https://blog.naver.com/oasis8jd

#shortcake #genoise #spongecake #hanbitcho #sugarlane #조한빛 #슈가레인