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This sponge saeng cream cake (생크림 케이크) is the kind that will taunt you even in your dreams because it’s just that unbelievably good. Growing up in Argentina, I’d eat saeng cream cake for those rare occasions when we could afford buying it from the only local Korean bakery.
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.
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.
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