Need help figuring out "special ingredient" in this recipe >> Found the answer!

Strawberries are in season here and after 3 decades of mediocre Florida red sawdust masquerading as winter strawberries, I'm pretty happy with these NC ones.
I've been reviewing what I want to make with them and while my mom's summer torte is on the list (it's a bit too eggy for me), I'm leaning toward this Korean strawberry cake from Creamlabel bakery in Seoul. It's basically genoise, whipped cream and fresh strawberries.

Now....if you look at the video (which is way too long. Edit, people. Edit! I do NOT need to see you cut all 15 cakes into 4 layers, repeat for each step) at around 11 minutes, you see where they make the whipped cream. They pour in less than a pint of heavy cream...definitely not enough to produce the large amount they end up with...and a lumpy liquidy secret ingredient. My first thought--and basically the only one I've had--is that it's a liquid flour roux...the method used to make Ermine icing. Also the same method my mom used on her tortes so they could sit out during summer picnics. Mom's torte used flour + milk + crisco + granulated sugar. It makes a not too sweet, beautiful fluffy icing that can be piped. Sandy in Hawaii kindly tested it with butter (in place of the Crisco) and said that works too. Better for flavor but it probably wouldn't have worked sitting outside during a humidty-drenched Pittsburgh summer.

Anyway...any thoughts on what that blob of stuff might be??

Here's the video:

Here's King Arthur recipe for Ermine frosting:

and here are 5 lbs of fresh strawberries...hand-picked this morning by moi!

If I give you the right answer, will you send me a few of those beauty berries??

Gelatin

Marg, did you look at the video...would that big blob be gelatin? I thought you had to dissolve sheets into liquid first?
Although gelatin would help with the stability aspect.

And yes, I would mail you strawberries, but I don't think they would arrive in quite the same shape as the caramel did. Not after one month in Customs.

Oh that video was so inspiring. I now know how to cut a strawberry, over and over and over, I always wondered it I could do that .... and how to set them aside, and how to scrape the discard onto a pan.............. I think they used powdered gelatin, made a glob of it with some likely liquid (I might even try warming it in strawberry juice). But it would have to be completely dissolved. It would not be a whole lot different from a Bavarian cream. (and I put bourbon in that). Once it chills with the cream, it would be set for a lifetime.

I am noticing that the 'old' gelatin is difficult to find now. Most of what is available is plant-based. Have not tried that yet.

By the way, you inspired me to make caramel. Not fancy the way you do, but I pack it into a jar, put it all into the fridge and add it to this and that. And I am grateful for that inspiration.

Here's what went to the library:
Rose Levy Beranbaum's 10" genoise
Cointreau soaking syrup
Strawberry puree (made with my freezer strawberry jam, fresh strawberries, lemon juice & Cointreau)
Fresh strawberries
Whipped cream icing. I didn't realize until too late that the second pint container of heavy cream was in the freezer, so I didn't have enough to frost the sides...just middle and top.

So it turns out that liquidy blob is actually a non-dairy frozen liquid that ends up like a Cool Whip version of whipping cream. Korean, Chinese and Japanese bakeries all use it.

"It is called Pastry Pride and is a non-dairy whipped topping that is widely used in bakeries." from Michelle Makes More blog.

What kind of flavour does it have.

Is this just so you don't have to send me some strawberries??

Wow, that looks and sounds yummy! Pastry pride sounds familiar, but would worry about added taste (and what’s in it). I’ve had great luck using the stabilized whip cream from here at the swap.

Marg, when I have lots of strawberries to cut, I use my egg slicer. In fact, I use it for that far more than anything else. I cut the tops when I wash, dry, then make short work of them that way. Tops go into a smoothie.

(PS here in drought country I’m going to admit seeing all that water left running down the drain kinda freaked me out.)

mariadnoca said:

Wow, that looks and sounds yummy! Pastry pride sounds familiar, but would worry about added taste (and what’s in it). I’ve had great luck using the stabilized whip cream from here at the swap.

Marg, when I have lots of strawberries to cut, I use my egg slicer. In fact, I use it for that far more than anything else. I cut the tops when I wash, dry, then make short work of them that way. Tops go into a smoothie.

(PS here in drought country I’m going to admit seeing all that water left running down the drain kinda freaked me out.)

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When I am doing a dessert with whipped cream, to be eaten later, I have for about 30 years now, used icing sugar and find that the cornstarch in it, absolutely helps it to stay stable until I'm ready for it. Wouldn't help in a situation with heat, however. Cooking alone, for company, in a tiny kitchen, is a challenge for me and I need all the help I can find. I am a little afraid of the flavour of 'dairy' products and actually have never tried any of them. So, it would be good to know how this Pride tastes.

Good idea with the egg slicer.

marg-cdn2 said:

What kind of flavour does it have.

Is this just so you don't have to send me some strawberries??

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I have no clue. Just found the reference while searching for "secret ingredient" for the Korean strawberry cake. I'd imagine it tastes like Cool Whip. Do you have that in Canada? Or did they outlaw it along with teflon?

marg-cdn2 said:

What kind of flavour does it have.

Is this just so you don't have to send me some strawberries?

Click to expand...

There are some outlaws in Canada but Teflon is not one of them. I have never even wanted to try Cool Whip. You got me thinking that I need to make a Bourbon Bavarian Cream as I haven't made one for 20 years. Oh, the calories I dream about.

What a beautiful dessert...stunning!