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Japanese Strawberry Shortcake

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Japanese Strawberry Shortcake

Ingredients

  • 4 large eggs, white and yolks separated
  • 4.2 ounces (120 grams, 9.5 tablespoons) granulated sugar, sifted once
  • 3 tablespoons milk, at room temperature
  • 1/2 teaspoon vanilla extract
  • 4.2 ounces (120 grams, 14 tablespoons) cake flour, sifted 3 times
  • 1.2 ounces (22 grams, 2.3 tablespoons) butter, melted
  • 1 teaspoon unflavored gelatin
  • 4 teaspoons cold water
  • 1 cup cold heavy whipping cream
  • 1/4 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 1/4 cup water
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Published 2014-09-09 12:24:54 (2 years ago).

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