![]() ![]() who sells at Smorgasburg, Brooklyn’s food flea market. This Raindrop Cake is recreated by NYC-based chef Darren Wong. The cake should be eaten immediately otherwise the cakes melt into a puddle if left at room temperature for half an hour. So i made the Kinako and substituted the black sugar syrup with sugar cane jaggery syrup or you can replace with honey. I couldn’t find those authentic soya flour and black syrup. It is topped up with black sugar syrup (Kuromitsu) and roasted soya flour (Kinako) to put some taste in the bland cake. The moment you put in the mouth it melts into water and when you touch it ‘s simply jiggly. It looks like jello. It is so delicate and tastes flavorless but refreshing. There are lot of speculations that it is not a cake. Finally I got the right measurements and here it is – The Perfect Raindrop Cake. I experimented by adding more water, less agar or less water, more agar. I attempted 7 -8 times to make perfect raindrop cake. It was really challenging for me to adapt the recipe. Initially I tried with “China Grass” from the local store but it didn’t work. ![]() I ordered it online as it was not available in local stores in India. The most important ingredient is agar agar which is jelly-like substance, obtained from algae. When I saw the video on social media, I was like I have to make it anyway. or spatula.This raindrop cake is super trendy and going viral on the web. Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper.Smooth using a bench scraper, then chill the cake in the fridge (10 minutes) or freezer (5 minutes) until the frosting is firm to the touch. Apply a thin coat of frosting around the cake, to fully cover the cake layers.Add an even layer of buttercream between each cake layer.Stack and frost cake layers on a grease proof cake board, using a dab of frosting to help stick the first cake layer to the board.Boil it all, then pour the cooled mixture into plastic cups, insert the strawberries and let it solidify. If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time). A new food trend from Japan is a strange yet cool dessert: the Raindrop Cake In a pan make the jelly with water and sugar. If the frosting is too thick, add in additional cream (1 teaspoon at a time).Once fully mixed, add in the vanilla, rose water, and salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached.Slowly add in the powdered sugar, 1 cup at a time.Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth.While the cake layers bake and cool, make the rose water buttercream frosting.Use a serrated knife to level the tops of the layers, and then frost as desired.Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans. Place cake layers into the freezer for 45 minutes, to accelerate the cooling process.Allow the pans to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.Bake for 34-37 minutes, or until a toothpick comes out clean.Place the raspberry in a round ice-making dish and pour mixture into it. Put small pan larger pot with ice water, chill while mixing for about 3 minutes. Divide batter evenly between the prepared cake pans. Place water and mixture a small pan, mix it, and heat with a high heat.Scrape down the sides of the bowl with a spatula, then beat on low speed for about 15 seconds (the key is to mix until the ingredients are JUST incorporated, so that the batter isn’t over mixed).Add in vanilla extract, rose water, and oil, and mix at a low speed until fully incorporated.Mix in the whole milk in two instalments, on a low speed. Pour in egg whites, and mix on low until just incorporated.Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly. Mix chunks of room-temperature butter slowly into the dry mix, on a low speed.Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.Line four 7 inch pans, or three 8 inch round pans with parchment rounds, and grease with non-stick cooking spray.
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