Table of Contents
The original Korean buttercream is made using the Italian meringue method. I adapted it to make the Swiss meringue method. Cut the butter into cubes, and place in the fridge. In a clean, grease-free mixer, add the egg whites and sugar.
Combine the water, sugar, cinnamon stick, and lemon (remove the seeds) in a saucepan. Heat to boiling. Remove from heat and let cool. Stir in Madagascar vanilla extract and set aside. Second, bake your sponge cake. (Or buy one at the store. After all, most Koreans buy their sponge cakes at the store too.
It’s layers of sponge cake wrapped in layers of whipped cream frosting and fruit and topped with more frosting and fruit. This style of cake is ubiquitous throughout Korea, Japan and China. If you google the term “Chinese Bakery Cake,” you’ll see what I mean.
Pour equally into 8″ cake tins lined with parchment on the bottom and around. Bake at 350 for 30-35 minutes. Meanwhile, cut up the fruit and make the frosting and simple syrup. In a cold bowl whip the cream with the sugar and vanilla. Dissolve the gelatin in warm water {or heat until just dissolved} and cool completely.
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