6 caramel cafe butter cream cake for charity

Baked 3 genoise on Sunday then 3 more on Monday night to make 6 caramel cafe butter cream cake for the orphanage mum is gonna visit on Tuesday. Finished all the assembling, cutting, packaging at 5am! phewww tireddd.. broke my record for longest time spent baking.. but really worth the effort. Used ceres chocolate sprinkle on the butter cream outer layer coating but ran out of it quickly... then shaved my milk chocolate as replacement.. but ran outta it soon as well.. in the end had to melt my coating chocolate to coat the butter cream outer layer (nt a bad idea actually.. can't believe brain was still workin at 5am in the morning)

Realized baking 6 cakes really was different from jus making 1 cake. feels like it's really work and not some kinda hobby anymore. Anyway to successfully do that I realized the quickest most effecient way of assembling, cuttin ang packaging the cake nd to be used to not waste time and materials. Now I understand why ppl who wants to be a patissier actuall go to a school to learn the management of all these stuff and also to master how to bake in large amts...

RANK 1
S Koyama Genoise
egg 441g
sugar 255g
honey 24g
mizu ame 24g
flour 255g
butter 34.5g
milk 60g
1. Heat honey and mizu ame to 50C
2. Heat egg and sugar to 40C add (1) and return to heat to reach temp 40C
3. mix at high @12min mix at slow@5min ->24g
4. Add flour in 3 parts
5. Add butter and milk @ 70C to (4) --> 42g
6. Pour into pan (235 g for 18cm round pan)
7. Bake at 160-165C 24 min. Then (上)130C (下)165C 6min




Genoise texture is very fine. fluffy soft and melts in the mouth. The top part is a bit too soft caused it was baked at top flame for only 5min at 160C.

RANK 2
Patissier KURI genoise
egg 347.8g
yolk 121.4g
sugar 229.7g
honey 16.4 g
flour 278.8g
water 164g (60C)
Baked at 180C 30min
Followed same procedure as for Koyama genoise. Only replace milk with water at the end.




Baked surface is a bit too dry. Temperature should be controlled not higher than 180C. Bottom part consist of sticky regions. Caused probably when water wasn't mixed in uniformly at the end. This genoise has a strong egg aroma. a bit dry though due to probably too high baking temperature.

NEW OTANI HOTEL genoise
eggs 400g
sugar 292 g
starch syrup 24g
butter 20g
flour 360g
1. Heat up egg and sugar to 36C
2. Beat at high for 12 min then low 5 min
3. Add starch syrup and butter and melt (70C)
4. Add flour and fold
5. Add (3) to (4)
6. Baked at 170C 40 -45 min ---> Should reduce the bake time and temp to prevent it from becoming too hard

NEXT TIME: bake at 180C den lower to 160C 30-40min

>>Genoise is thinner than normal. However it is more firm and it give an image of castella when eaten. If can be made fluffier it's going to be a very moist and delicious genoise.


RANK 4
日本蛋糕名店私藏秘方 TUTTI-FRUTI recipe (28.5cm x 28.5 x 6)
egg 8x
yolk 4x
sugar 182g
malt, honey 32g, 32g
water 30ml
flour 316g
butter 150g
1. egg, sugar, malt honey and heat to 40C
2. Beat to ribbon stage then add water at 50C (12 min high 5 min low)
3. Beat to ribbon stage and fold in flour
4. Add melted butter
180C at 25 min


>>> recipe too much. Mixture flowed out when beaten. Too greasy when baked. End products flaky and break apart easily. Probably should be baked for a bit longer.

RANK 5
Patissier ICHIRIN
egg 446gyolk 45g
sugar 342g
hot water 62g (50C)
flour 246g
butter 30g
milk 8.6g
oil 30.9g
1. Add warm water to egg and sugar and beat.
2. Fold in flour
3. Heat up butter to below 90C and add oil
4. add milk to the oil mixt and then add to egg batter
bake at 180C 30 min