Name: 6.1 Children's Day Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 8 (about 50g each) egg; 60g Corn oil; 60g milk; 140g Low powder; 120g Powdered sugar; Some fresh cream; Some Cherry; Some Honey Red Beans; Some Hawthorn Cake; Some Dragon fruit

6.1 Children's Day Cake

by Cooking for baby

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

The children’s day of the kindergarten for my daughter is very innovative and splendid this year. The theme is the food festival parent-child activities. Parents of each child are required to make a safe, fresh and hygienic food on the day, and take it to the kindergarten to share with other parents and children. Most parents brought meticulously made delicacies, such as fruit platter, pastries and snacks, specialty dishes, etc., which looked dazzling and enticing. The kindergarten also provides a lot of food for everyone to eat. Perhaps this way of sharing good "eating" is very special, so every child looks very happy and has a good appetite. When the children are happy, the adults are naturally happy too.
This year's theme is my strong point. After thinking about it, I decided to make a cake that children will love. Because I don’t like to use canned fruits, I bought some seasonal dragon fruits and cherries for a simple decoration, and then cut out "6.1" with hawthorn cake. These two words are the highlight, and the theme is very clear, which is for children. Our gifts. I wish my dear babies a happy holiday and thrive! "

6.1 Children's Day Cake

1. The yolk protein is separated. The egg whites are separated into an egg-beating bowl without water and oil.

2. Add 40 grams of icing sugar to the egg yolks, and stir evenly with a whisk.

3. Add corn oil and milk separately and continue to mix well.

4. Sift in low flour, use a whisk in irregular directions to gently mix into a uniform batter

5. Set aside the prepared egg yolk paste for later use.

6. When the egg whites are beaten until they are fish-eye bubbles, add one-third of the remaining 80 grams of powdered sugar, and add a few drops of white vinegar.

7. Continue to beat and add one third of the powdered sugar when it becomes thicker and thicker.

8. Whisk again and add the remaining 1/3 of the powdered sugar when the lines appear.

9. Continue to beat. When the whisk is lifted, the egg white can pull up a short, upright sharp corner, indicating that it has reached a dry foaming state. The egg whites are ready.

10. First take one-third of the egg white and add it to the egg yolk paste and mix it slightly with a rubber spatula.

11. Add the mixed batter to the remaining egg whites, gently scrape from the bottom and mix well.

12. Scrape the batter into the cake mold with a rubber spatula and shake it twice to remove large bubbles

13. Put the cake batter into the preheated 130 degree oven, bake it at 130 degree for 40 minutes and then turn it at 170 degree for 40 minutes. The baked cake is immediately removed from the upside down and allowed to cool and then demoulded

14. Cut the dried cake flat into two pieces and set aside.

15. Pitaya is digged into balls with a ball digger.

16. Hawthorn cake is cut out with a digital cutting die 6.1

17. Whip the cream

18. Spread whipped cream on a slice of cake and sprinkle with honey red beans

19. Fill the hollow with cream, cover with another slice of cake, and spread the cream evenly.

20. Use a triangular scraper to scrape out a striped pattern on the cake, and then use the decorating nozzle to squeeze a circle of flowers on the upper and lower sides.