No-Gelatin Christmas Strawberry Cake Recipe

Name: No-Gelatin Christmas Strawberry Cake
Prep time: 55 min
Cook time: 25 min
Total time: 80 min
Yield: 8
Cuisine: Korean
Ingredients: 125g Egg; 85g Sugar; 10g Honey; 2g Vanilla extract; 25g Unsalted butter; 40g Milk; 75g Cake flour; 10g Green tea powder; 200g Whipping cream; 20g Sugar; 170g Cold cream cheese or Clotted Cream; 20g Condensed milk

by Cooking Tree 2022-10-26

written by Cooking Tree 2022-10-26

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No-Gelatin Christmas Strawberry Cake is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made a strawberry cake with a Christmas atmosphere in red, green, and white colors~

Bake a green tea sheet and use it with strawberries.
The color is pretty and the taste goes well together.

The cream cheese cream made with condensed milk this time is really delicious, so I want to recommend it~~

Even without adding gelatin, the shape is maintained well, so I think it is good to make it easily~*^^*

It contains a lot of strawberries, so it is chewed with every bite and adds a refreshing and refreshing feeling.

I think it would be cuter and prettier to make with medium-sized strawberries rather than too big ones.

Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

No-Gelatin Christmas Strawberry Cake
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Rating: 5.0/5
( 70 voted )

Serves: 8 Prep Time: 55 Minutes Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

125g Egg
85g Sugar
10g Honey
2g Vanilla extract
25g Unsalted butter
40g Milk
75g Cake flour
10g Green tea powder
200g Whipping cream
20g Sugar
170g Cold cream cheese or Clotted Cream
20g Condensed milk

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 with a hand mixer until it becomes a rich ivory-colored foam, add a little green food coloring and mix, then sift the soft flour and green tea powder and mix.
Put a little of the dough in a bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into an 18cm mold, and bake in an oven preheated to 170 degrees for 25 minutes.
After cooling, cut off the top and cut into 2 pieces.
Put fresh cream and sugar in a bowl and whip about 50%, then add cold cream cheese and condensed milk and whip to make cream.
Cut the cake sheet to size in a 15cm mold, attach the sliced strawberries to the side, squeeze the cream, put the whole strawberries, and put the sliced strawberries in the center together with the cream.
Fill the empty space with cream, flatten it, put a sheet cut to 15cm in size, cover it, and harden it in the refrigerator for 1-2 hours.

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