Transparent Rain Drop Cake
Recipe summary
Transparent Rain Drop Cake — Whip 200ml heavy cream with 15g sugar until stiff peaks form for filling.
Ingredients
- 200ml heavy cream
- 15g granulated sugar
- 100ml heavy cream
- 8g granulated sugar
- 1 can canned white peaches
- 150ml syrup from canned peaches
- 600ml water
- 100g granulated sugar
- 30g agar powder
- 1/2 tsp lemon juice
- 3 medium eggs
- 80g granulated sugar
- 80g cake flour
- 15g unsalted butter
- 10ml milk
- food coloring (black or blue) as needed
- food coloring (white) as needed
- orange liqueur as needed
- syrup as needed
Method
- 1
Whip 200ml heavy cream with 15g sugar until stiff peaks form for filling.
- 2
Whip 100ml heavy cream with 8g sugar until soft peaks form for coating.
- 3
Prepare rain-colored jelly by mixing canned peach syrup, water, 100g sugar, agar powder, lemon juice, and food coloring; heat and set.
- 4
Make sponge cake by beating 3 eggs with 80g sugar until fluffy.
- 5
Add food coloring (white) as desired to sponge batter.
- 6
Sift and fold in 80g cake flour gently.
- 7
Melt 15g butter with 10ml milk and fold into batter.
- 8
Bake sponge cake until done and cool.
- 9
Assemble cake layers with sponge, jelly, and whipped creams.
- 10
Add syrup and orange liqueur as needed for flavor and moisture.
Source details
ChefScribe structured this recipe from the original YouTube source. The original recipe credit remains with the creator.
Original video
Source video from 透明愛好家tomei. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=WILslJed2DM
