After a prolonged period without desserts due to a hand injury, the first post-cast removal treat was a self-rewarding mini cake. The striking design of JESSY&JERRY’s Cool Pink Black Queen instantly caught my attention, making it the perfect choice.
Strawberry Jam Recipe (Yields surplus): – Strawberries: 500g – Sugar: 80g – Lemon juice: to taste Cocoa Chiffon Cake: – Low-gluten flour: 70g – Cocoa powder: 10g – Bamboo charcoal powder: 2g – Corn oil: 35g – Milk: 85g – Sugar: 60g – Eggs: 4 Tiger Skin Layer: – Egg yolks (room temperature): 8 – Sugar: 40g – Corn starch: 15g – Bamboo charcoal powder: 2g Strawberry Cream Cheese Frosting (Generous portion): – Strawberry jam: 100g – Cream cheese: 100g – Whipping cream: 300g Preparation Steps: 1. Dice strawberries and macerate with sugar for 1 hour. Simmer with lemon juice over low heat until thickened. Cool completely (yields approximately 288g). Chiffon Cake Method: 1. Separate eggs, freeze whites temporarily 2. Whisk milk, corn oil, cocoa and charcoal powders until emulsified. Incorporate sifted flour, then mix in yolks 3. Whip egg whites, gradually adding sugar in three stages until soft peaks form 4. Preheat oven to 140°C 5. Fold meringue into batter in three batches 6. Bake in parchment-lined pan (28x28cm) for 35 minutes Tiger Skin Instructions: 1. Whip yolks and sugar until ribbon stage 2. Fold in starch and charcoal powder 3. Bake at 210°C for 6-7 minutes Frosting Preparation: 1. Puree 100g strawberry jam 2. Blend softened cream cheese with jam 3. Whip cream to medium peaks, combine with strawberry mixture until stiff Assembly: – Line tiger skin with frosting and wrap around cake – Garnish with diced strawberries mixed with jam – Document final presentation with photographs
