두초생. 두바이 초코생크림. 두쫀쿠 남은 재료로 4만원짜리 케이크 만들자

Do you happen to have any leftover ingredients for the Dubai chocolate cream cake? If you’re one of my subscribers… then you already know—we’re the people who made the strawberry chocolate fresh cream cake. 😊 That means making this Dubai chocolate cake is super easy for us~~~~ 😂 The secret to making it even better than the original: Use a really good pistachio spread! I bought Pisti Pistachio Spread—it was a shocking price at 63,500 KRW for 2 kg, but wow… it’s actually really delicious. They also sell a 200 g size. I bought it with my own money. 🥲 Not an ad. I also liked the combination of Pisti pistachio spread + roasted kadaif! Whenever I bought kadaif before, there was always too much left over… and honestly roasting it was a bit of a hassle. But this product worked well too. Again, purchased with my own money—no ads. 🥲 Since the cake sheet, Dubai filling, and cream are all made with ingredients that taste great together, this cake is perfect for gifting. The person receiving it will love getting something trendy. The filling is firm, so unlike fruit cakes it can hold at room temperature all day. No leaking juice or collapsing, so it’s easy to slice and share. It’s chocolate flavor, so there’s almost no chance someone won’t like it. How perfect is that? 😊 Highly recommended for friends’ birthdays or kids’ birthdays. Ingredients Cake sheet Sift together: 110 g cake flour 4 g baking powder 50 g cocoa powder 1 g salt Whip over a warm water bath: 4 eggs 3 egg yolks 100 g sugar (brown or yellow sugar both work) Whip separately until stiff: 3 egg whites 60 g sugar Fold the whipped egg mixture with the meringue and sifted dry ingredients. Spread into a 37 cm × 28 cm rectangular pan and bake at 170°C for 15–18 minutes. Cream 50 g dark chocolate 50 g milk chocolate 270 g heavy cream First heat the dark chocolate, milk chocolate, and 100 g cream in the microwave until fully melted. Then mix in the remaining 170 g cream and let it rest in the refrigerator. Alternatively, you can melt all 270 g cream with the chocolate, mix well, and let it mature in the fridge overnight. Dubai filling Mix together: 80 g roasted kadaif 120 g pistachio spread 1 g salt 20 g chopped pistachios Assembly Prepare an 8 cm-high acetate collar and shape it into a 15 cm diameter ring. (No mousse ring used.) Cut the cake sheet into 8 cm width × 45 cm length. Cut three 9 cm round cake discs for the inside layers. (12 cm would fill perfectly, but the leftover sheet pieces worked better with 9 cm.) Line the acetate with the long cake strip and place one base cake disc inside. Add the Dubai filling. Cover with another cake disc, add 80% whipped chocolate cream, then place the final cake disc. I spread about 30 g pistachio spread on top—it tastes great. Finish with chocolate cream and add strawberries on top. If you brush with mirror glaze and add gold leaf, it looks even more elegant—but I skipped it since I didn’t have any. 😊 This cake keeps well in the refrigerator for up to 4 days. Since there’s no fruit inside, it won’t collapse or release moisture, making it perfect as a gift. 😋 Even on day 4 it stayed crunchy. I expected it to get soggy, but it remained crispy the whole time—what a pleasant surprise! ☺️