120g Whipping cream (+12g sugar, green food coloring)
Sprinkles
Instructions
Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract and stir until the temperature reaches 40 degrees.
Whip until a rich ivory-colored foam with a hand mixer, sift through the flour and cocoa powder and mix.
Put a little bit of the dough in a bowl mixed with melted unsalted butter and milk (temperature 50 ~ 60 degrees), mix, put into the main dough, mix, pour into an 18cm mold, and air bubbles.
Bake for about 40 minutes in a 170-degree oven (preheated for 180 degrees and 20 minutes), cool, cut off the top surface, and prepare it by cutting into 4 sheets.
Put the small-cut strawberry on a kitchen towel to remove moisture, mix it with whipped cream.
Put one sheet on the turning plate, sprinkle with sugar syrup, apply the cream, put another sheet, sprinkle with syrup, and apply the cream.
Put the strawberries cut in half on top of the cream, cover with cream, roll up another sheet, sprinkle with sugar syrup, apply the cream, and put on the last sheet.
Apply fresh cream as a whole, and use a spatula on the side to make a pattern and arrange the top flat.
Put the strawberries on the top of the cake, squeeze the decorative cream between them, and sprinkle it with sprinkles and sugar powder to finish.
