No.105 [HARUYO RECIPE] Japanese-style cold cake (Sukoppu keki)

01 – To make the syrup, mix the sugar and water　together in a small bowl. Microwave for 30 to
60 seconds.
02 – Cut the cake to fit the shape of the tin.　(For 2 layers)
03 – For the Chantilly cream with anko, whisk the
cream and red bean paste together .
04 – For the Chantilly cream with matcha, mix the　sugar with the matcha powder, then fold the　mixture into the cream and whisk.
05 – Hull the strawberries and cut into quarters for　the garnish (about 10 – 12 strawberries).
06 – Place the single layer of sponge cake in the tin　then brush with half of the syrup.
07 – Add (03) to (06) and spread with a spatula.
08 – Add (04) and (05), then spread.
09 – Cover (08) with the second layer sponge cake　and drizzle over the remaining syrup.
10 – Completely cover the　surface with whipped　Chantilly cream made　with cream (100ml)　and sugar (10g).
11 – Dust with matcha powder　and decorate with the remaining strawberries.
12 – Leave to stand in a cool place for about 30　minutes. Serve.