バターなし！生クリームで作るフルーツパウンドケーキの作り方：米粉のお菓子｜HidaMari Cooking

Hello ☺Thank you for watching my video. Today's recipe is for a fruit pound cake made with heavy cream. Dried fruits tend to sink to the bottom of the pound cake, so I used a separate method for this recipe. ▷Ingredients (18 cm): 50 g rum 100 g dried fruit (This time I used 50 g each of dried figs and raisins) 20 g rice flour 2 egg yolks 20 g granulated sugar 100 g heavy cream 80 g rice flour 2 egg whites 60 g granulated sugar 50 g walnuts 30 g pistachios ▷How to make: 1. Heat the rum in a saucepan, bring to a boil, add the dried fruit and soak for 30 minutes. (If the dried fruits are large, cut them into pieces.) 2. Add 20 g rice flour and sprinkle over the dried fruits. 3. Add granulated sugar to the egg yolks and mix well until white and fluffy. 4. Add heavy cream and mix, then add 80g rice flour and mix well until smooth. 5. Add the dried fruits from (2) and mix. 6. Add 60g granulated sugar to the egg whites in three additions to make a meringue. Add chopped pistachios and walnuts. 7. Mix ⑤ and meringue together, and pour the batter into a pound cake mold. Bake in a preheated oven at 170℃ for 35-45 minutes. Immediately after baking, remove from the molds, wrap in plastic wrap, and remove from heat. 9. Decorate with powdered sugar, pistachios and dried raspberries, if desired.