O Verdadeiro BOLO DA PRINCESA: Segredos de Confeitaria e Técnica Impecável - Com Saiko Izawa
Paola Carosella
246,106 views
Good morning! Today we open the doors of our kitchen to prepare one of the most delicate and majestic recipes: the Princess Cake. This is not just a cake; it's an exercise in patience, technique, and, of course, lots of love. I'll show you each step, from the perfect batter to the assembly that makes it a true jewel on the table.
Ingredients
Serves 30 to 40 slices
Curd
3 eggs
8 egg yolks
240g (1 cup) lemon juice (at least 4 Sicilian lemons and 2 Tahiti lemons)
Zest of one Sicilian lemon
250g granulated sugar
225g unsalted butter, chilled and cut into 1cm cubes
Cake
630g granulated sugar
16 eggs
6g salt
700g all-purpose flour
20g baking powder
480g whole milk
260g vegetable oil
4g vanilla extract
210g melted unsalted butter
Buttercream
6 egg whites
350g granulated sugar
¼ teaspoon salt
500g softened unsalted butter
1 vanilla bean
Juice and zest of one Sicilian lemon
75g elderflower liqueur
Tools Recommended:
Deep cake tins
Piping bag
Turntable
10-inch cardboard cake disc
6-inch cardboard cake disc
5 wooden straws or sticks
Thermometer
Preparation Method
Curd
1. Curd can be made ahead and stored in the refrigerator for up to 3 days. First, place a saucepan on the stove with water for a double boiler. Heat until a light boil.
2. Separate the yolks and whites of 8 eggs. Reserve the whites and mix the yolks with 3 whole eggs.
3. With a whisk or fork, beat the eggs and gradually incorporate the sugar until smooth. Then add the lemon juice.
4. Place the mixture in a double boiler, stirring constantly with the whisk.
5. Test the consistency of the curd. Take a spoon, dip it into the liquid and see if it coats the back evenly without running. If so, it's ready. Remove from heat.
6. Add the chilled butter, a few cubes at a time, and whisk until emulsified. Add the lemon zest. Let cool immediately.
Cake
1. Preheat oven to 180ºC (350ºF). Grease two baking pans – one 15x10cm (6x10cm) and the other 25x10cm (9x10cm) – and line with parchment paper.
2. The ingredients will be mixed gradually to create a smooth batter. Start by placing similar proportions of butter and sugar in the mixer at high speed.
3. Add a little oil and continue beating.
4. Add the eggs gradually. Then more sugar. Then more eggs. Until all the butter, oil, sugar, and eggs have been incorporated.
5. Add the vanilla extract and salt.
6. Sift the flour and add it gradually to the mixer, beating at high speed to prevent lumps from forming. 7. Finally, incorporate the milk with the mixer at a lower speed.
8. Pour the mixture into the two baking pans and bake until lightly golden. The smaller pan will take between 20 and 30 minutes. The larger one, between 30 and 40 minutes. Let cool completely before unmolding.
Buttercream
1. While the cake is baking, prepare the buttercream. First, place a saucepan on the stove with water for a double boiler. Heat until a light boil.
2. In the bowl of a stand mixer, mix the 6 egg whites, the granulated sugar, and the salt with the whisk attachment.
3. Transfer the bowl from the stand mixer to the double boiler and, using a whisk, stir constantly until the mixture reaches a temperature of 72-75ºC. If you don't have a thermometer, stir until the sugar is completely dissolved (test by rubbing the mixture between your fingers) and the egg whites are opaque. It should take about 10 minutes.
4. Return the bowl to the stand mixer and beat on high speed with the whisk attachment until the egg whites have cooled completely and tripled in size.
5. Reduce the mixer speed to low/medium and gradually add the softened butter. The mixture will seem to have curdled, but don't worry. Continue beating.
6. With the mixer still running, add the vanilla, salt, and liqueur. Once everything is incorporated, disconnect and replace the whisk attachment with the paddle attachment.
7. Beat the mixture for a few more minutes, until you have a creamy and airy buttercream.
8. Place half of the buttercream in a piping bag. Set aside. The other half will be used for decoration.
Video Chapters:
00:00 - Introduction and the story of the Princess Cake
05:30 - Preparing the dough: the secrets of the texture
12:45 - The perfect consistency of the filling
20:15 - Assembly tips for a professional finish
35:00 - Final decoration and finishing touches
42:10 - The tasting moment: what to expect from this flavor
Presenter and director: Paola Carosella
Special guest: Saiko Izawa
Script: Natália Silva
General direction: Barbara Hauret
Director of photography: Tiago Moon
Art direction: Juliana
Kitchen assistant and contagious smile: Lucileide Batista
Set assistant and photographer: José D’Ambrosio
Production: Marcela Cavalheiro
Editing: Belarmino
Channel management: Léo Nicolay
Commercial: comercial@keycreators.com.br - Kate Souza
#paolacarosella #ourkitchen #cake
20 Comments
Aí vem a Saiko com essa postura majestosa.
Aí vem Paola sendo maravilhosamente Paola.
Que vídeo suuuuper elegante... Dá gosto de ver
vou assistir só pq é com a Saiko? obviamente que sim!!!
O Verdadeiro BOLO DA PRINCESA: Segredos de Confeitaria e Técnica Impecável - Com Saiko Izawa
Paola Carosella
246,106 views
Good morning! Today we open the doors of our kitchen to prepare one of the most delicate and majestic recipes: the Princess Cake. This is not just a cake; it's an exercise in patience, technique, and, of course, lots of love. I'll show you each step, from the perfect batter to the assembly that makes it a true jewel on the table.
Ingredients
Serves 30 to 40 slices
Curd
3 eggs
8 egg yolks
240g (1 cup) lemon juice (at least 4 Sicilian lemons and 2 Tahiti lemons)
Zest of one Sicilian lemon
250g granulated sugar
225g unsalted butter, chilled and cut into 1cm cubes
Cake
630g granulated sugar
16 eggs
6g salt
700g all-purpose flour
20g baking powder
480g whole milk
260g vegetable oil
4g vanilla extract
210g melted unsalted butter
Buttercream
6 egg whites
350g granulated sugar
¼ teaspoon salt
500g softened unsalted butter
1 vanilla bean
Juice and zest of one Sicilian lemon
75g elderflower liqueur
Tools Recommended:
Deep cake tins
Piping bag
Turntable
10-inch cardboard cake disc
6-inch cardboard cake disc
5 wooden straws or sticks
Thermometer
Preparation Method
Curd
1. Curd can be made ahead and stored in the refrigerator for up to 3 days. First, place a saucepan on the stove with water for a double boiler. Heat until a light boil.
2. Separate the yolks and whites of 8 eggs. Reserve the whites and mix the yolks with 3 whole eggs.
3. With a whisk or fork, beat the eggs and gradually incorporate the sugar until smooth. Then add the lemon juice.
4. Place the mixture in a double boiler, stirring constantly with the whisk.
5. Test the consistency of the curd. Take a spoon, dip it into the liquid and see if it coats the back evenly without running. If so, it's ready. Remove from heat.
6. Add the chilled butter, a few cubes at a time, and whisk until emulsified. Add the lemon zest. Let cool immediately.
Cake
1. Preheat oven to 180ºC (350ºF). Grease two baking pans – one 15x10cm (6x10cm) and the other 25x10cm (9x10cm) – and line with parchment paper.
2. The ingredients will be mixed gradually to create a smooth batter. Start by placing similar proportions of butter and sugar in the mixer at high speed.
3. Add a little oil and continue beating.
4. Add the eggs gradually. Then more sugar. Then more eggs. Until all the butter, oil, sugar, and eggs have been incorporated.
5. Add the vanilla extract and salt.
6. Sift the flour and add it gradually to the mixer, beating at high speed to prevent lumps from forming. 7. Finally, incorporate the milk with the mixer at a lower speed.
8. Pour the mixture into the two baking pans and bake until lightly golden. The smaller pan will take between 20 and 30 minutes. The larger one, between 30 and 40 minutes. Let cool completely before unmolding.
Buttercream
1. While the cake is baking, prepare the buttercream. First, place a saucepan on the stove with water for a double boiler. Heat until a light boil.
2. In the bowl of a stand mixer, mix the 6 egg whites, the granulated sugar, and the salt with the whisk attachment.
3. Transfer the bowl from the stand mixer to the double boiler and, using a whisk, stir constantly until the mixture reaches a temperature of 72-75ºC. If you don't have a thermometer, stir until the sugar is completely dissolved (test by rubbing the mixture between your fingers) and the egg whites are opaque. It should take about 10 minutes.
4. Return the bowl to the stand mixer and beat on high speed with the whisk attachment until the egg whites have cooled completely and tripled in size.
5. Reduce the mixer speed to low/medium and gradually add the softened butter. The mixture will seem to have curdled, but don't worry. Continue beating.
6. With the mixer still running, add the vanilla, salt, and liqueur. Once everything is incorporated, disconnect and replace the whisk attachment with the paddle attachment.
7. Beat the mixture for a few more minutes, until you have a creamy and airy buttercream.
8. Place half of the buttercream in a piping bag. Set aside. The other half will be used for decoration.
Video Chapters:
00:00 - Introduction and the story of the Princess Cake
05:30 - Preparing the dough: the secrets of the texture
12:45 - The perfect consistency of the filling
20:15 - Assembly tips for a professional finish
35:00 - Final decoration and finishing touches
42:10 - The tasting moment: what to expect from this flavor
Presenter and director: Paola Carosella
Special guest: Saiko Izawa
Script: Natália Silva
General direction: Barbara Hauret
Director of photography: Tiago Moon
Art direction: Juliana
Kitchen assistant and contagious smile: Lucileide Batista
Set assistant and photographer: José D’Ambrosio
Production: Marcela Cavalheiro
Editing: Belarmino
Channel management: Léo Nicolay
Commercial: comercial@keycreators.com.br - Kate Souza
#paolacarosella #ourkitchen #cake