Birthday Cake-----------finger Cake Cherry Cake

Birthday Cake-----------finger Cake Cherry Cake

1. Weigh various materials, and separate egg yolk and protein; add 20 grams of sugar to egg yolk and mix well, add corn oil and mix well, add milk and mix well.

2. Sift in low powder and turn it evenly with a rubber spatula.

3. The egg yolk batter is ready for use.

4. Whisk the egg whites, and add 20 grams of sugar when beaten at a low speed until the fish eyes are soaked.

5. Continue whipping until thick foam is formed, add 20 grams of sugar again, and beat at medium speed.

6. The meringue paste is thicker. When there are lines on the surface, add the remaining 20 grams of sugar and turn to high speed.

7. When the egg beater is lifted and the triangular tiles appear, the egg whites are beaten. The beaten egg whites are in the form of solid cream. Insert a chopstick without tilting. (At this time, preheat the oven to 150 degrees, and fire up and down)

8. Use a spatula to take about one-third of the egg whites into the egg yolk paste, stir quickly and evenly with a stir-frying technique

9. Pour the good egg yolk paste back into the egg white paste with the same method and turn it evenly.

10. Pour the batter into an 8-inch round mold, middle and lower layer, and bake at 150 degrees for 1 hour.

11. Immediately buckle after being out of the oven and wait until it is completely cooled and demoulded.

12. Take the whipped cream out of the refrigerator, take a large pot and put it in water and a frozen ice pack, and place the egg-beating bowl in the ice pack to whip the whipped cream.

13. Beat at low speed until thick foaming, add 30 grams of sugar, turn to medium speed, and whip the cream when the cream begins to show obvious lines; at this time, turn to low speed and continue to whip, lift the egg beater, and stop when there are short sharp corners. Whip, the cream is solid and non-flowing at this time.

14. Cool the cake completely and unmold, and divide it into 2 slices with the help of a deeper dish. (The next steps are hurriedly forgetting to shoot)

15. The sliced cake is placed on the decorating table for creaming operation. This kind of cake does not need to wipe the cake base neatly. It does not matter if we are new to decorating the cake, it does not matter if the cake is uneven. The finger cakes can be well covered without losing the beauty.

16. Surround the cake with finger biscuits, place cherries in the middle, and finally squeeze a circle of small flowers on the side. A beautiful cake is born.

Tips:

1. The utensils for making cakes and the utensils for whipping cream should be free of oil and water.
2. The side biscuits are Jiadun fingerbreads.