Birthday Cake
by Espresso light mood
Favorite
Difficulty
Hard
Time
1h
Serving
2
1. Separate the egg yolk and egg whites and put them in clean, oil- and water-free containers. Beat the egg yolks, add milk, 30 grams of sugar and mix well, then add salad oil and mix well.
2. Mix flour, baking powder (can be ignored) and salt, and sieve until the egg yolk paste.
3. Stir until there are no particles and set aside.
4. Add 70 grams of sugar and a few drops of white vinegar to the egg whites, and use an electric whisk to beat until 8 is distributed.
5. Pour 1/3 of the meringue into the egg yolk paste.
6. Mix well.
7. Then pour the mixed egg yolk paste into the remaining 2/3 meringue.
8. Use a spatula to mix gently and evenly.
9. Pour the mixed cake batter into the live bottom mold.
10. Pick up the mold and drop it on the table a few times to shake out large bubbles and then bake it.
11. Baking: (Time and temperature are for reference only, please adjust according to the characteristics of your own oven) Preheat the oven in advance, 180 degrees, 40 minutes. Immediately after baking, put it out of the oven, buckle upside down and let it cool, and then demould.
12. Pour the fresh cream into a refrigerated container, add granulated sugar, and then use an electric whisk over ice water to beat until 7 is distributed.
13. Take an appropriate amount of cream frosting and mix well with pineapple diced to form a fruit cream filling.
14. Divide the previously baked cake into 3 slices, spread the fruit cream filling, and then overlap the cake slices.
15. Spread the whole cake with cream.
16. Decorate with nuts.
17. Squeeze the cream flowers.
18. Decorate with fruits.
Tips:One 8-inch cake, filling and decoration can choose seasonal fruits according to personal taste.
