Blueberry Cake with whipped cream | Korean Style Delicious Shortcake
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- Опубліковано 12 чер 2024
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This tutorial is quite long so do make use of the bookmarked timestamp below!
0:00 Intro
0:27 Structure
0:45 Genoise
0:55 Blueberry Confit
3:18 Whipped Cream (Insert Cream + Icing Cream)
5:49 Icing Cream
6:38 Insert Cream
7:26 Pre-assembly
8:48 Assembly
10:27 Icing
11:15 Decorations
BTW, the traditional “shortcake” refers to crisp crumbly cake from Britain but this vocab has evolved to encompass cakes that use genoise + whipped cream.
▶Blueberry Cake◀
⊙Genoise⊙
Please watch my detailed “how to make a perfect genoise” video. Link:
• Foolproof secrets to a...
⊙Syrup⊙
Water 40
Sugar 20g
Cointreau (orange liquor) 4g
① Bring water & sugar to a boil.
② Add the Cointreau. I strongly recommend adding some sort of liquor (like kirsche) but if you don’t have any, just leave it out.
⊙Blueberry Confit (that uses pectin NH)⊙
Blueberry Puree (if self-made, then just blend your blueberries with 10% sugar.) 65g
Sugar 8g
Pectin NH 1.5g
Lemon juice 2g
① Mix sugar & pectin.
② Heat the bluberry puree and when it’s 40℃ add in the sugar & pectin.
③ Once it starts boiling boil for another 1~2min and add the lemon juice.
④ Let it boil for another 10sec and take it off the heat.
⑤ Let it cool down, chill it in the fridge and use it when needed.
⊙Whipped Cream⊙
Heavy Cream 400g
Sugar 40g
Mascarpone 40g
Cointreau 6g (replaceable with another type of liquor like kirsche)
① Add everything into a bowl and whip to desired consistency.
⊙Assembly⊙
Please refer to the video for the assembly. Yes, you do need plenty of fresh blueberries!!
How to store: It’s best served 3~4hrs after the assembly (all the flavours come together). Can store in the fridge for up to 2days.
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Silicone Mat: Silpat(amzn.to/3CApmLt) or Silpat equivalent(amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat
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Zester: Microplane (amzn.to/3EGD9Ck)
Whisk: Matfer
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#strawberryjam #jam #잼 #sugarlane #조한빛 #슈가레인
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I really love the way you explain the methods multiple times and show how its done so clearly. You are a wonderful teacher. I've taken so many notes.
Glad it was helpful!
Blueberry 🫐 cake is delicious 🤤
You are the only one I've seen who patiently describes every detail , thank you
So nice of you
Blueberry 🫐 cake is delicious 🤤
Hi chef, i really adore you and your style of cooking, you also have a really nice and calming voice when explaining everything, i hope you keep making amazing videos because i will always wait for your videos. ❤️❤️❤️❤️
Thank you so much
Blueberry 🫐 cake is delicious 🤤
It’s always nice seeing you sir. And what a perfectionist you are. I love the little touch of gold leaf on the blueberries that is so cool. Will you take care and bless you and your family.
Thank you! Cheers!
Blueberry 🫐 cake is delicious 🤤
Yes! I am here.😍 The cake is so pretty👍🏻.Thank you, Chef Hanbit🙏🏻
Yay Zara!
Love your video so much. You’re the only one I have founded on UA-cam making a very detail video , I am really appreciate this .
thanks.
Your detailed explanations and recipes are great! Thank you so much for sharing your recipes and knowledge.
My pleasure 😊
We love the time with you and your beautiful creations! Thank You! I want to try making this! Blueberries are good for all!
Thanks so much 😊
Thanks so much for the detailed explanation. You make baking enjoyable.
Thanks for watching!
Thank you chef, for always explaining step by step.
God bless
My pleasure
Your instructional videos are easy to follow and I enjoy learning the basics since I am a beginner. I also like that you talk about different techniques and how to use certain tools in baking. Thank you and looking forward to watching more of your videos.
Glad you like them!
It is so satisfying watching your video. Two thumbs up for Chef Hanbit!!!
Glad you enjoyed it!
저도 드디어 책 구입했어요.
우선 가능한것 부터 하나씩 도전해 볼께요~
감사합니다.
ㅎㅎ 감사합니다!
Always excited to try your recipes. Thank you for the detailed explanation!
My pleasure 😊
Blueberry 🫐 cake is delicious 🤤
OPERAAAA CAKEEEE !!! Juusstttt dooo it
lol
Woowww😍😍😍
Looks so yummy.
Thanks for the tutorial Chef
My pleasure 😊
finally remade this and it was delicious!! definitely my new favorite desert, thank you chef Cho!!!!
Glad you liked it!!
Delicious and beautiful, as always! and yes, whipping cream is sooo tricky!
So good!
Perfect, if it tastes as good as it looks it must taste like heaven. You are so good.
Thank you 😋
So classic and elegant 👍
Thank you! Cheers!
Thank you for your wonderful explanation 😊
You're welcome 😊
Cake looks beautiful and delicious 🤤
Thank you 😋
This video is precisely the kind of therapy I needed today 💖
so glad to hear!
This blueberry cake is so delicious and beautiful 😋 Thanks Chef Hanbit for uploading another wonderful cake video. 😍😍🥰
Thank you 😋
Blueberry 🫐 cake is delicious 🤤
Yummy cake and beautiful decoration too.
Thank you so much 😊
Wow, amazing chef 😇🙏❤️
Thanks! 😃
I missed your videos these weeks. I am happy you are back ;)
And I will love to see you doing a nice and moist chocolate cake 🎂😉
Yay! Thank you!
I made this and I have to say it’s beautifully tasty
Great 👍
Chef, this looks ahmazing !!! Been a but MIA, have so many of your videos to catch up on. Learn something new each time. :)
Thanks so much
Thank you for sharing this recipe❤
thanks
Luce espectacularmente delicioso y hermoso.🥰
thanks!
Wow! Very beautiful!
Thank you very much!
Whenever I seeing your video's getting inspired by your video 😊
That's awesome!
Well done!!! One of the best Genoise Blueberry 🫐 ‘boozy’ Shortcakes I have seen; and for a non-alcohol option, use lemon zest and essence; lemons and blueberries pair well together.
Wow, thank you!
Blueberry 🫐 cake is delicious 🤤
I have learned so much from you when it comes to baking, you explain things so well! I recently had the first batch of fresh blueberries of this year, so maybe I should make a small cake like this for myself to snack on! Thank you for sharing your knowledge with us!
nice!!
Blueberry 🫐 cake is delicious 🤤
사장님 못하는게 뭐에여🤭🤭🤭
ㅎㅎㅎ 반가워요~
Thank you Chef 🙏🏻
My pleasure
Welcome back chef 🌹
haha yeah thanks!
So satisfying to watch hihi
I'm glad!
Thanks for caption in English love blue berry❤️🥰👍🏻
My pleasure 😊
Thank you very much
You are welcome
Thanks a lot
Most welcome
Delicious recipe
Thank you so much
셰프님 수고하셨습니다
감사합니다.
OMG this looks so exquisite! I can't believe how beautifully explained your desserts are, simply AMAZING
Thanks so much! 😊
Blueberry 🫐 cake is delicious 🤤
I made this and it tasted so delicious! Thank you so much for this excellent video and recipe.
My pleasure 😊
Blueberry 🫐 cake is delicious 🤤
Very nice explained, learnt a lot!🫐🫐
Glad it was helpful!
I really love these explanations. Thank you for explaining how to stiffen your whipped cream. I’ve been trying for a couple years, and don’t like the idea of gelatin. I’ll be trying this out this weekend!
thanks!
Blueberry 🫐 cake is delicious 🤤
Thanks 😊
Welcome 😊
Look so delicious! 😋
Thank you 😋
Perfect!
thanks!
Hey Hanbit Cho big fan! I recently looked at your tempered chocolate recipe and instructions on your website and wonder if you ever plan on making a video here? I learn so much more watching than reading and I LOVE your content so much!
thanks! yeah i'm thinking of making a chocolate tempering video.
I made this cake for my sister's birthday!! The genoise is amazing, it holds so much syrup; I applied 2x the syrup for each layer on both sides, covered them in cling film and refrigerated them overnight. They were soft, light and perfectly moist.
I made my own blueberry puree at home, and I reduced it to the point I didn't even need pectin. I strained and refrigerated it, ready for next day assembly.
I did the insert cream and icing cream in separate batches. I needed a more stable whipped cream, so in addition to the mascarpone I also incorporated gelatin. There was no "leaking", and the cake held its shape for a solid 3 hours in the fridge, and 2 hours outside before we cut it up.
For the insert cream, I used 250 g of cold whipped cream, 25 g of granulated sugar, 1.5 tbsp of vanilla extract + brandy, and 1/2 tsp gelatin powder bloomed in 2 tbsp water, melted and tempered it using cream and poured it into the whipped cream at soft peak stage. I reduced the gelatin to 1/4 tsp for the icing cream.
nice nice!
It looks soooo yummy 😊
Thank you 😋
Thank you for this tutorial. I’ve always wanted to learn how to make this cake because it’s my favorite cake to order at tour les jours.
thanks!
Blueberry 🫐 cake is delicious 🤤
Hanbit, we love you and your channel. We appreciate your attention to detail and the techniques you provide are top tier. Would you please consider doing a macaron recipe tutorial 🙏🏾. I would like to learn from you.
ok!
wow!! so beautiful blueberry cake you make hanbit😍i hope if i can holiday go to KOREAN i want to see you cooking 🤣🤣🤣
Thank you 😋
I feel on you and now lm just clued on you lm in Uganda Africa really appreciate your work
nice
Wow! Make raspberry shortcake please 😋
Sure 😊
I am also a baker from pakistan love to learn new techniques it's amazing
thanks.
What is truly amazing is that it's NOT a hard cake : it's a génoise with blueberry "jam" and whipped cream.
But it's so elegant, the assembly and decoration are top notch.
@hanbit : do you do entremets with dacquoise or Joconde? I'm very curious of what is the Korean standard with those biscuits.
Thanks!
i do entremets with dacquoise and joconde!
Hi Chef, I tried to make this cake for my husband's birthday today..it was a hit. I followed all the steps you showed from making the genoise, confit and insert/icing cream. the only thing I forgot to do was to mix the genoise in low to make the bubbles finer....next time :) thank you.
Great 👍
You are fantastic.
Wow, thank you
@@HanbitCho thank you for your time and sharing.
I'm drooling 🤤🤤🤤🤤🤤🤤🤤
haha yay!
I'm so used to using strawberries when it comes to cakes with whipped cream that I forget blueberry as an option! 😁
haha yeah!
Hi Hanbit, thank you for another great video! I have 2 questions please:
1. What do you glaze the decoration blueberries with so they look so shiny?
2. Off-topic - what's the name of the song you use when at the end of your video? 🙃
Thank you for taking the time to review my questions, and looking forward to the English version of your book!!
take a look at my video on how to make mirror glaze! oh the song, i downloaded it from epidemic sounds.
Oh my..😘😘😘
omg!
Woooooow you are the best
From Morocco 🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦please French translation
thanks!
Thank you for sharing my favourite cake. It seems like heavy cream in Japan and Korea is whiter. The heavy in my country is yellowish.
yeah
Hi, thank you very much !
I have a question please, I'm in a warm country, can i do the same recipe or must I add gelatin in the icing cream ?
oh it does help adding gelatin!
Looks superbly tempting as usual!! ^^ Thanks for the recipe Hanbit! Anyway, what brand of whipping cream that are you typically using? Is it non dairy one?
i always use dairy.
@@HanbitCho but yours looks sooooo white 😮 In my country, the dairy one looks a little bit 'broken white'
Hello Chef Hanbit, for strawberry shortcake, do I just replace the blueberries portion with strawberry?
yeah pretty much!
For the longest time I have wondered why it is called shortcake. For the confit would there be quality difference in using frozen blueberry to make the puree?
i know it's weird right? Korean style cakes are called shortcakes. weird...oh using frozen blueberry is good!
Hello! I have been watching and following your recipes and I for sure love them! Especially the genoise, always use it on my cakes. But one thing still makes me curious, I still haven't gotten a hold of this ingredient so I don't know it nor know anything about it.
What is Pectin and what does it exactly do? Is it that needed or is it optional and are there any alternatives? Thank you in advance for the kind answer!
it's a gelling agent. in this case there won't be a substitute.
Where do you live? In Europe it's fairly common and I belive you can get ahold of it in most places in the world. It's just a thickening agent usually extracted commercially from citrus peel. It's also what makes a lot of jams and such thickens as apples, citrus and some berries have a lot of pectin in them.
Great video and instructions as usual from you Chef! May I ask what percent fat is the whipping cream? Mine is 40% milk fat and it always stiffen up so fast and I have difficulty achieving a smooth consistency.
yeah i use 35%
hi Chef, hope you can teach us to do starter for sourdough or shokupan 😊 thank you..
ok!
한빛쉐프님!
수고 많았어요!!
감사합니다!
i have to make this😍😍❤️!! , quick question : where i live there isn't a lot of whipped cream brands literally the highest fat i can find is 35% which makes it really hard for me to ice cakes nicely . the cream is just a bit runny even if it's the perfect consistency it doesn't hold and i can't make a nice crown. is there anything i can do in this case to be able to ice cakes professionally and nicely . im desperate
it's really down to experience and practice!
By the way chef, if you dont mind, you look like mr. Uhm ki joon, my favorite korean actor!! 😎😎😎
lol yeah people say that.
@@HanbitCho thank.you for your kind reply. Really youre the younger.version. mr uhm, is so cute and.handsome even with his age. Like mr jacky chan! Anyways, im looking for more of your. Videos and recipes. Im learning so much, that i need to write it all down for.me to.remember. its really.nice listening to you knowledge! Thumbs up for you chef! 👍👍👍👍
Realmente tus instrucciones son casi perfectas, nada más que hay un detalle; no hablo ni entiendo el idioma inglés y como para estar perdiendo el tiempo en verte y escucharte hablar pues no, mejor veo otros vídeos, saludos
thanks!
Thanks for this wonderful recipe.
Quick question, for the decorations blueberries, why do they look glossy?
applied mirror glaze! check out my video on mirror glaze!
@@HanbitCho Many Thanks!
Hi Chef..how to stabilize the cream.. do you recommend gelatine or milk powder or cornstarch ? In hot summer weather is challenging sometimes ..thank you
gelatine helps.
Hi chef thank you for your videos you really explain things in a simple and easy way to understand. I have a question though, you call this cake a short cake but say that it is a genoise. Wouldn’t it be a sponge cake in this case, to my understanding short cake is a type of cake/pastry (which is not sponge) rather than the fact that a cake has been layered with berries much like I wouldn’t call a savory pancake an English muffin. Thank you in advance for input
thanks!
"BTW, the traditional “shortcake” refers to crisp crumbly cake from Britain but this vocab has evolved to encompass cakes that use genoise + whipped cream."
In his description :)
Please do a wedding cake tutorial
yeah
Hi Chef, just a quick check with you, the amount indicated on your link for the creams, are the total amount or for each separate batch.?
it's the total amount.
Do you have a video to show how to make the cake? Thank you!
yeah browse my videos.
Hi chef, can I use chocolate geniuses cake instead vanilla. Does the mascarpone cheese blend well or shd I omit it?
yeah i guess it'll work?
Do you ever use something to stabilize the whipped cream? I prefer this to buttercream icing but it doesn't hold up so well at room temperature during long events or transporting it to another location.
Nah not really.
Thank you so much for your recipe. Just one question: how thick is one slice of cake? I am going to buy the thickness guide to slice a cake, 5mm or 6mm for the guide?
thickness? checkout my genoise video.
Thank you.
Hi chef
What can we substitute pectin with?
Thank you kindly
oh no substitute in this case.
Video Request : Pastry 101-ButterCream @Hanbit Cho : )
ok!
Hi chef!
We dont have storebought blueberry puree here. What would you suggest instead? Fresh blueberries?
yep!
@@HanbitCho thank you chef!
❤️👍
thanks.
Hi Chef, can you add yogurt in the buttermilk frosting?
dunno. never tried.
Do you use dairy whip cream or non dairy for covering and the insert cream?
dairy!
@@HanbitCho what is the fat% content? as i always try to whip up dairy of 35% but deflates easily…
Hi chef, 1. can any fruit confit be set in a silicon mold and frozen like you did with the strawberry shortcake ? And 2. Can i replace the fruit with for eg, mango, would i still need to add the lemon juice to it, while making confit ?
hmm most will work but the recipes would be slightly different between them.
@@HanbitCho great. Thank you
Instead of orange flavour liquor, can we use orange flavouring/blossom water
i think you can just leave it out - the liquor is just a bonus!
Korean Muscat Grapes plz, what filling suits it?
not sure!
Hi chef...
Can i request ...how to make choux which is stable ..mine keep collapsing when it cools down
hmm weird..
생크림에 들어가는 코인트로 알코올은 날라가나요?
알콜은 가열했을 때 날라갑니다.