Cake, Bread and Pastries · Desserts · Pastries

Strawberry and Cream Cake Pockets Recipe

Strawberry and Cream Cake Pockets Recipe
These strawberry and cream cake pockets are like pancakes but soft as a sponge cake. Folded to shape like a half moon and a favorite dessert in Korea specially during the season of strawberries. So many resto and pastry shops serve strawberries as desserts like strawberry cakes, cookies, milkshake, lattes or even in buffet. Aside from the aesthetic look, Koreans just love the combo of strawberry and cream. These pocket cakes, are also known as Omelet pancake; the cream and strawberries, and the cream aroma is just smooth and not too sweet. The strawberry is sour and sweet to the point of the cream filling. You won’t be afraid of eating more than one piece of cake. They are so yummy!

Servings: 6 pcs

Strawberry and Cream Cake Pockets Recipe

INGREDIENTS:

  • FOR SPONGE CAKE:
  • ½ stick + ½ tsp unsalted butter (60g)
  • 3 egg yolks of medium size egg (grade A)
  • 4 teaspoon Egg White (20g)
  • 2 tablespoon full cream milk (30ml)
  • 1 tsp natural vanilla extract
  • ⅓ cup superfine Cake Flour, (45g)
  • FOR THE MERINGUE:
  • 3 egg whites (grade A) 
  • ¼ cup Caster Sugar (50g)
  • ⅛ teaspoon Cream of Tartar
  • FOR THE FROSTING
  • 200g Whipping cream (Preferably Ever Whip)
  • VANILLA CREAM FROSTING:
  • 2 egg yolks 
  • ¼ cup castor sugar, (30g)
  • ⅛ cup cornflour/cornstarch, (24g)
  • 1 cup Full Cream Milk (or whole milk/liquid)
  • 1 tsp natural strawberry extract, (water or clear essence like Beanilla, Green Leaves)
  • GARNISH:
  • 3 whole strawberries, thoroughly dried
  • Confectioner’s Sugar, for dusting

INSTRUCTIONS:

  1. FOR VANILLA CREAM FROSTING: In a bowl, whisk egg yolks and castor sugar until creamy. Add cornstarch and continue whisking until satin smooth. Set aside.
  2. In a saucepan, heat milk over low heat (do not boil). Immediately turn off heat before it starts to boil. Remove from the stove.
  3. Take the bowl with egg yolk mixture on the table and gradually pour-in the first half of the heated milk into the yolk mixture. Whisk it simultaneously. Then add the last part of the milk and continue whisking until smooth.
  4. Place the saucepan back on the stove, and pour back the egg yolk – milk mixture. Cook the mixture over low heat and just let it thicken while constantly stirring. Then add in natural strawberry extract and mix it well. Turn off heat.
  5. Prepare to sieve through the thickened mixture to make it finer in texture. Push down the mixture using a spatula and scrape everything back into the bowl. Cover the mixture directly using a cling wrap (no air in between). Set aside and chill in the refrigerator for 30 minutes to 1 hour.
  6. After an hour prepare the whipping cream
  7. Beat the whipping cream until stiff peaks form. Set aside. Take out the chilled Cream and transfer into a mixing bowl. Beat it again until smooth. Add the whipped cream and beat until well combined. Transfer into a piping bag and keep in the fridge until ready to use. Set aside.
  8. FOR THE SPONGE CAKE: In a saucepan, melt unsalted butter over low heat. Add cake flour, whisk until creamy smooth. Turn off heat and remove from fire. Transfer mixture into a mixing bowl. Add full cream milk gradually and mix until well combined. Add in egg white and whisk it well.
  9. Then add the egg yolks one at a time. Keep whisking in between until creamy and satiny. Add the vanilla extract and whisk it again. Set aside.
  10. FOR THE MERINGUE: In a mixing bowl, beat egg whites until just frothy or bubbly. Add cream of tartar and beat again until bubbles are smaller. Then add sugar in batches, beating in between until thicker and stiff peaks form.
  11. Take back the bowl of sponge cake batter, use a spatula and gradually fold the meringue into the batter, do it in batches so you don’t deflate the fluffy meringue. Fold it while slowly turning the bowl until well combined. Transfer the batter into a piping bag. Set aside.
  12. Line a sheet of pan with parchment paper. Pipe and swirl around the tip of the piping bag to form a round disc, just like a pancake batter. Start from the center and swirl it around for about 4″ diameter. Make sure to leave space in between the discs. Use a toothpick to even out the discs, swirling it around the batter. 
  13. BAKING PROCESS: Bake the sponge cake disc at 170°C for about 20 minutes or just until light browned or fluffy as pancakes. Remove from the oven and let it cool. Use a metal spatula and gently remove from parchment paper. Transfer into a plate. 
  14. ASSEMBLY: Using a paper liner, gently fold it in half moon. Arrange this half moon sponge cake in a loaf pan or pastry boxes and squeeze them together to maintain its form. Then place it in the fridge to let it cool. This will help firm its shape.
  15. Pipe the frosting in each pocket pies. You can use Wilton 1M tip for Spiral border or shell frosting style.
  16. Upon serving, garnish the cake with sliced dry strawberries and dust with confectioners sugar. Serve and enjoy! 

Tips on preventing strawberries from bleeding on your cake:

Make sure to give enough time for your strawberries to thoroughly dry so it doesn’t bleed on your cake. Your strawberries will maintain their freshness and prevent strawberry juice from bleeding out into the whipped cream. Add the strawberry garnish on cake upon serving.
You may also try this with other in season fruits like durian, mangoes, kiwi, or mandarins etc..

You may also try this Chocolate variant frosting:

Chocolate Ganache Frosting

  • 100g Dark chocolate chips/compound 
  • 60ml Evaporated Milk (for dairy whipped cream use 100g)
  • 2 tbsp unsalted butter

INSTRUCTIONS:

  1. In a saucepan, heat evaporated milk over low heat. Then add unsalted butter, mix until butter is melted and let it simmer. Turn off and remove from heat.
  2. Pour in hot milk in a bowl of chocolate chips, and stir well to melt the chocolate. Stir until no more chunks of chocolate. Sieve in another bowl to remove chocolate lumps. Let it cool for a few minutes and cover with cling wrap. Set it aside and refrigerate for an hour to chill.
  3. In a mixing bowl, beat the whipping cream until stiff peaks form. Take the chilled chocolate ganache and transfer into a mixing bowl. Beat it again until smooth. Add the whipped cream and beat until well combined. Transfer into a piping bag and keep in the fridge until ready to use.

YOU MAY ALSO TRY OUR: