(Cuisine) Korean Birhtday Cake : Ssaeng Cream Cake

18 Feb

Cake Ingredients:

160 g all purpose flour (Korea they have a specific flour type but I’m not really sure what type…im sure regular flour will be ok)
90 g sugar A
90 g sugar B
6 yellow egg yolks
6 egg whites
20 g butter (does not specify salted or unsalted…im assuming unsalted?)
20 g of milk
.5 g of vanilla extract
2 Pans (in 21 cm diameter)
Canned Fruits
Whip cream or butter cream

Making Cake:

1. Prepare by putting a peice of paper on the bottom of the pans.

2. Separate egg whites from yolk (Be very careful not to mix the two together, this is a crucial step)

3. Mix sugar A with yolks. Beat eggs until the liquid drips from the egg beater with fair viscocity (slight thickness).

4. Add vanilla extract and mix.

5. Beat the egg whites until they are 60 percent foamy (Um..meringue?). Divide Sugar B into 3 sections, and add each section at intervals while mixing.

6. put in 1/2 of the meringue mixture into the yolk mixture and mix. Put flour into a sift and shake into the mixture and mix.

7. Soften butter at around 50c-60c temperature and mix into the rest of the batter. Also put in milk and mix into batter.

8. Mix in the rest of the meringue and we’re ready to bake!

9. Bake at 170c temperature for 25 minutes.

10. Put the cakes in the refrigerator to cool.

Adding decorations and icing:

1. Take cake out of refrigerator and cut out the cake. Cut out the outer skin (Brown parts) and brush on syrup (sugar water + lemon juice) thinly over the surface of the whole cake.

2. Cover the cake with whip cream or butter cream in between the two cakes and on top of the cakes. Use canned fruit cocktail to decorate the cake the way you wish.

3. Cover the circum. of the cake with more cream and the top.

4. Create little sections on the cake to put more fruit.

5. Arrange fruits on top (kiwi, strawberry, pineapple, cherries, tangerines)


Making the cream (There are two types of cream you can choose from):

Butter Cream Ingredients:

450 g unsalted butter
70 g Sugar A
70 g Sugar B
30 g Water
10 g Corn Syrup
1 egg (mixed together)
15 g Wine (Uh…i don’t know if you need this, maybe replace with grape juice if you do not like alcohol)

Making the butter cream itself (you can make it or buy it):

1. Mix eggs and Sugar A together heated at 70c temperature (mix well).

2. Mix Sugar B, Water, Corn Syrup and boil at 115c temperature. (not together with mixture 1)

3. Mix mixture 1 and mixture 2 together in this heated state.

4. Chill butter until it is 23c temperature and mix in small amounts at a time to the mixture.

5. Mix in wine (or grapejuice or just leave it alone?)


Second Cream Ingredients:

500 g Whipping cream
60 g sugar
10 g Rum or Wine (you can replace if you do not like alcohol)

Making the Cream itself (make it or buy it):

1. Mix whipping cream in a bowl.

2. Mix till whip cream is 50 percent bigger/smaller? not sure, uh just mix well. I didn’t understand this step very well. Then mix in sugar and wine/rum.

3. Put in chilled water

4. For strawberry cream just add strawberry syrup instead of wine.

Top cake with slices of fresh fruit. Get creative here! You can add all fresh fruit you want and design your cake as you like ^^

Source : thriftyfun.com

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