There’s an unsaid tradition in our family. For most of the year, American butter cakes and cookies are good and well. But when it comes to birthdays, anniversaries, and celebrations, a special cake is always freshly ordered from the local Korean bakery- Seeang Cream Cake, otherwise known as Korean Fresh Cream Cake. It consists of a light and fluffy sponge cake, layered with pastry cream and fresh fruit, topped with a stabilized whipped cream frosting, and more fruit. Although its is challenging to replicate the exact taste and texture of the bakery cake, this homemade version is delicious! Make it for that special someone soon.

Korean Cream Cake
160 g all purpose flour, preferably pastry flour
180 g sugar, divided in two parts
6 eggs, separated
20 g unsalted butter, softened.
20 g milk
0.5 g vanilla extract

Two round cake pans
Fresh Fruit
Canned Fruit
Simple syrup, recipe follows
Whipped cream frosting, recipe follows.

Line the two cake pans with parchment paper. Mix half of the sugar with the yolks and beat until doubled in volume and pale yellow. Mix in the vanilla extract.

Whisk the egg whites until they reach stiff peaks. Add in the remaining sugar in three parts. Fold in half of the egg white meringue into the yolk mixture. Sift in the flour and fold into the mixture. Fold in the butter and milk. Add the rest of the meringue and fold until combined. Bake at 350 degrees for 20-25 minutes, or until lightly brown. Cool cakes on a rack.

Final assembly and decoration:
Take cake out of refrigerator and cut out the cake. Cut out the outer skin (brown parts) and brush syrup thinly over the surface of the whole cake.
Cover the cake with whip cream or butter cream in between the two cake layers and on top and side of the cakes. Arrange fruits on top (kiwi, strawberry, pineapple, cherries, tangerines)


Simple syrup
½ cup sugar
½ cup water
1 TB lemon juice
Heat the sugar, water, and lemon juice in a medium saucepan over medium heat until the sugar is dissolved. Cool until ready to use.

Whipped Cream Frosting
2 cups Whipping cream
60 g sugar
Mix whipping cream and sugar in a cold electric mixer bowl. Beat with the whisk attachment to stiff peaks.

 

Korean Cream Cake

160 g all purpose flour, preferably pastry flour

180 g sugar, divided in two parts

6 eggs, separated

20 g unsalted butter, softened.

20 g milk

0.5 g vanilla extract

Two round cake pans

Fresh Fruit

Canned Fruit

Simple syrup, recipe follows
Whipped cream frosting, recipe follows.

Line the two cake pans with parchment paper. Mix half of the sugar with the yolks and beat until doubled in volume and pale yellow. Mix in the vanilla extract.

Whisk the egg whites until they reach stiff peaks. Add in the remaining sugar in three parts. Fold in half of the egg white meringue into the yolk mixture. Sift in the flour and fold into the mixture. Fold in the butter and milk. Add the rest of the meringue and fold until combined. Bake at 350 degrees for 20-25 minutes, or until lightly brown. Cool cakes.

Final assembly and decoration:

Take cake out of refrigerator and cut out the cake. Cut out the outer skin (brown parts) and brush syrup thinly over the surface of the whole cake.

Cover the cake with whip cream or butter cream in between the two cake layers and on top and side of the cakes. Arrange fruits on top (kiwi, strawberry, pineapple, cherries, tangerines)

Simple syrup

½ cup sugar

½ cup water

1 TB lemon juice

Heat the sugar, water, and lemon juice in a medium saucepan over medium heat until the sugar is dissolved. Cool until needed.

Whipped Cream Frosting

2 cups Whipping cream

60 g sugar

Mix whipping cream and sugar in a cold electric mixer bowl. Beat with the whisk attachment to stiff peaks.



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