Chiffon Cake Decoration

Name: Chiffon Cake Decoration
Yield: 8 servings
Cuisine: American
Ingredients: 1 Chiffon cake; 300 ml Heavy cream (dairy); 200 ml Heavy cream (non-dairy); 5 tbsp and 1-3 teaspoons Sugar (Extra fine granulated sugar); 2 tsp Kirsch; 1 pack Strawberries; 1 few Pistachios; 2 tsp Water; 1 tsp Sugar (Extra fine granulated sugar); 1 1/2 tsp Kirsch

cookpad.japan @cookpad_jp

Store-bought cakes are delicious, but I wanted to try making a light, non-greasy cake.

Using non-dairy cream cuts down on the greasiness. Chiffon cake is light, so I gave it a light cream finish. It's also easy to decorate. Adjust the sweetness of the cream based on the sweetness of the sandwiched strawberries and canned fruit. Recipe by Nagari-na

Store-bought cakes are delicious, but I wanted to try making a light, non-greasy cake.

cookpad.japan @cookpad_jp

Store-bought cakes are delicious, but I wanted to try making a light, non-greasy cake.

Saved

Ingredients

8 servings

1Chiffon cake
300 mlHeavy cream (dairy)
200 mlHeavy cream (non-dairy)
5 tbspand 1-3 teaspoons Sugar (Extra fine granulated sugar)
2 tspKirsch
1pack Strawberries
1few Pistachios
Syrup:
2 tspWater
1 tspSugar (Extra fine granulated sugar)
1 1/2 tspKirsch

Saved

Steps

1

Cut the chiffon cake into three 2 cm-thick layers. Mix the two kinds of heavy cream, kirsch and sugar, and whisk until soft peaks form.
2

Decorate with the syrup on the inside, strawberries and cream sandwiched between the layers, and strawberries and pistachios on top.
3

A slice looks like this.
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8

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9

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