EP8 FOOD MY LIFE - Strawberry Shortcake

Rachell shares with how to make professional standard strawberry shortcake. Full recipe below:\r
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Genoise - cake base for Strawberry Shortcake\r
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Ingredients\r
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Eggs 6\r
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Sugar 185g\r
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Cake Flour 178.5g\r
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Milk 40g\r
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Butter 22.5g\r
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Vanilla 3.5g\r
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Steps Whisk together (Eggs + Sugar) in a bowl. Using a double boiler, heat up mixture, constantly whisking to prevent eggs from cooking at the bottom. Continue whisking and heating on double boiler until a bit mixture feels warm to the touch, approx 50deg C. Pour mixture into mixing bowl with whisk attachment. Beat on high speed for 4 minutes, beat on medium speed for 15 minutes, then beat on low speed for 30 minutes. In a separate pot, melt together (milk + butter + vanilla). Take one cup of batter from Step 4 and mix into melted - milk + butter + vanilla - mixture. Fold mixture from Step 6. into remaining batter from Step 4. Sift flour gently and fold until even. Pour batter into pans lined with baking sheets. Smooth out batter to ensure even baking. Bake at 230 degC for 8 to 11 minutes.\r
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Kirsh Syrup (for Strawberry Shortcake)\r
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Ingredients\r
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Kirsh Syrup Gel 25g\r
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Sugar Syrup 25g\r
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Water 120g\r
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Steps Mix all ingredients well\r
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Chantily Cream (for Strawberry Shortcake)\r
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Ingredients\r
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Whipping Cream 500g\r
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Mascarpone 50g\r
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Sugar 40g\r
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Steps Whisk on medium speed until slightly thick and creamy.\r
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Weigh out and whisk the Chantilly Cream separately to get desired consistency for each layer.\r
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Bottom most layer: Stiff\r
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Layer above strawberries: Less Stiff\r
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Top layer: Smooth\r
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Steps to Assemble Strawberry Shortcake:\r
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1. Genoise + Kirsch Syrup\r
2. Chantilly Cream (Stiff)\r
3. Strawberries\r
4. Chantilly Cream (Less Stiff)\r
5. Genoise + Kirsch Syrup\r
6. Chantilly Cream (Smooth)\r
7. Decorate as youd like!