Giant Pocky Chocolate Cake ジャイアントポッキーケーキ

2017-06-02 12:37:27

by MosoGourmet 妄想グルメ

2301

We made a large tall cake using giant Pocky We attached 40 giant pocky sticks around the cake layered 14 cm high in nine layers and decorated it with 61 red and brown chocolates colored like pocky Making this cake is easier said than done Recipe 1 Warm 300g of unsalted butter to room temperature and stir it with a whisk 2 Mix in 240g of granulated sugar 3 Beat six eggs and it to the mixture in several parts mixing each in individually 4 Add 420g of pancake mix 5 Gently mix with a rubber spatula 6 Divide the mixture from step 5 in half Mix in 20g of raspberry crunch into one 7 Divide the mixture between four separate 12cm bottomless round cake molds The center of the cakes will rise so be sure to make a depression in the middle 8 Preheat the oven to 340 F and bake for 33 minutes 9 Check the cakes with a bamboo skewer They will be ready when nothing sticks to the skewer as it s pulled out 10 While the cakes are still warm gently take them out of their molds such that the the bottom faces upwards 11 Cover them in plastic wrap so that they don t dry out and allow them to cool 12 Now slice them This time we sliced them into 14mm layers 13 Now it s time to make the chocolate cream Beat 400ml of fresh creme 42 butter fat until soft peaks form 14 Add 200g chocolate syrup and whisk Half will be used between the layers and half will be used for the outer coating 15 Take the cake layers from step 12 and stack them in nine layers spreading the chocolate cream from step 14 between each 16 Thinly apply some of the chocolate cream from step 14 around the around the assembled layers from step 15 making a bottom coat After that refrigerate 17 Apply the chocolate cream to make an outer coat By the way the rotating stand under the cake is a spice rack from a dollar store 18 Decorate the result from step 17 as you please It s also fine if you leave it as it is 19 Attach giant pocky sticks around the cake 20 Refrigerate 21 It s finished We learned that the colored chocolates from Muji are weak to changes in temperature and for us the color ended up having a sad time of it Next time we ll make it with M M s ジャイアントポッキーを使って大きくて高いケーキを作りました９層に重ねた高さ14センチのケーキに40本のジャイアントポッキーをぐるっとくっつけて 61個のポッキーのイメージカラーの赤と茶色のチョコレートでデコりました言うのは簡単作るのは大変そういうケーキの動画ですどうぞご覧くださいレシピ１室温に戻しておいた無塩バター 300gを泡立て器で混ぜる２グラニュー糖 240gを入れ混ぜる３溶き卵 6個を数回に分けて入れその都度混ぜる４ホットケーキミックス 420gを入れる５ゴムベラでさっくりと混ぜる６ 5の半量にラズベリークランチ 20gを入れ混ぜる７ 12センチセルクル型 4個に入れる焼き上がり中央がふくらむので思い切って真ん中を凹ませるとよい８ 170度に予熱したオーブンで33分程焼く９焼き上がりを竹串をさして確認する何もついてこなければ大丈夫１０温かいうちに底が上になるようそっとケーキを取り出す１１乾燥しないようにラップなどをかけ冷ます１２１１をスライスする今回１枚14ミリほどにスライスしました１３チョコレートクリームを作ります生クリーム乳脂肪分４２ 400mlを7分立てにする１４チョコレートシロップ 200gを入れさらに泡立てる半量をサンド用に半量を周りのナペ用に使います１５１４のチョコレートクリームをサンドしながら１２を９層に重ねるラズベリー入り味とプレーン味を交互に重ねる冷蔵庫で冷やす１６１５の周りに１４を薄く塗り下地を作る冷蔵庫で冷やす１７１６を１４でナペするちなみにケーキの下の回転台は100円ショップの調味料置きで代用しています１８１７の上にお好みのデコをするなくても大丈夫１９ケーキの周囲にジャイアントポッキーをくっつける２０冷蔵庫で冷やす２１でけた無印良品のカラーチョコレートは温度変化に弱く色が悲しいことになった次回はM M sチョコレートで作る勉強になりました