Recipe for medals (cream cake)
My take on the classic cream cake Medals, which you probably know from the bakery
The cake consists of a shortcrust pastry, vanilla cream, whipped cream, and decorated with icing and strawberries.
I have yet to find a smart way to eat them. When you drive your cake fork/spoon down into them, they break into “a thousand” pieces, much like you know from tartlets.
Equipment
- Bowl
- Cutting Board
- Knife
- Rolling Pin
- Baking Tray
- Baking Paper
- Oven
- Whisk
- Piping Bag
Ingredients
Shortcrust Pastry
- 200 gram Wheat Flour
- 30 gram Powdered Sugar
- 125 gram Butter cold
- 1 pcs. Egg Yolk
Fill
- 200 gram Whipping Cream
- Cake Cream
- Strawberry
- Powdered Sugar for icing
- Water for icing
Instructions
Shortcrust Pastry
- Put powdered sugar and wheat flour in a bowl.
- Cut the cold butter into small pieces.
- Add the butter to the bowl while crumbling it.
- Add the egg yolk and use your hands to knead it together. This should be done quickly; the more you work with the dough, the worse it will get.
- Sprinkle some wheat flour on the kitchen counter and use a rolling pin to roll the shortcrust pastry thin. It should be about 0.5 cm thick.
- Cut out as many round bases as possible. I ended up with 8 pieces and used a cutter approximately 8 cm in diameter.
- Place the bases on a baking sheet lined with parchment paper and bake them in the oven at 200 degrees Celsius (392 degrees Fahrenheit) conventional for about 7-9 minutes.
- They should be lightly golden.
- Let them cool on a cooling rack. They are a bit soft when they come out, but they will get crispy once they have cooled.
- I used this cake cream (vanilla cream) recipe.
- Whip the cream until it forms whipped cream. I always do this by hand because I am afraid of over-whipping it. Generally, it's important to whip it a bit less than you think, as the cream continues to work afterwards. If you whip it perfectly, it will typically curdle when you need to use it. Additionally, it will be "whipped" further when it comes out of a piping bag.
- Place it in a piping bag with a large star nozzle. I used a slightly too small nozzle myself, which I think affected the aesthetics of my medal.
- Cut your strawberries into smaller pieces so you can use them for decoration.
- The icing is made by putting powdered sugar in a small bowl. Add a little water and stir well. Add water until you are satisfied with the consistency. For example, you can also add cocoa powder to get a chocolate-colored icing instead.
- Place whipped cream on half of your shortcrust pastry circles. Make it into a ring so there is a hole in the middle. They should have some height.
- Put the cream in the middle of them.
- Spread the remaining shortcrust pastry circles with icing on top.
- Carefully place the circles with icing on top of the whipped cream.
- Decorate with strawberries on top.