Black Currant Dry Cream Cake
1.
Separate the egg yolk and protein, add fine sugar to the egg yolk and mix well, then add milk and mix well, add in the tasteless concoction oil and mix well, then sift in low-gluten flour and mix well into egg yolk paste.
2.
Add three or four drops of white vinegar or lemon juice to the egg whites, and stir until the fish eye bubbles, then add one-third of the sugar to beat the egg whites to a delicate state, then add one-third of the fine sugar, and continue to beat the egg whites until moist. Foam, add the last third of the fine sugar, and beat the egg whites until hard foaming, that is, lift the egg beater and the egg whites are upright and sharp.
3.
First add one-third of the meringue to the egg yolk paste, mix well by cutting and mixing, then add one third of the meringue to the egg yolk paste, and mix evenly with the same method, then add the egg yolk paste to the remaining meringue In the middle, the same method is mixed to form a cake batter, the cake batter is poured into the mold from a high place, shaken twice to remove large bubbles, put in the preheated oven, the upper and lower heat is 160 degrees, and bake for one hour. In the six-inch mold I used, the excess cake batter was poured into paper cups to bake some cup cakes.
4.
The bottom of the baked chiffon cake is cooled thoroughly and then demoulded. The material for the decoration is prepared. The cream of the blue windmill is not only pure in taste, but also very smooth and stable.
5.
Soak the dried black currant in rum in advance for about an hour. Soak the dried black currant to make it softer, but don't soak it too softly. It tastes a little sticky.
6.
Divide the bottom of the chiffon cake into three pieces for later use.
7.
Add sugar and whip the whipped cream until it can be decorated. When whipping the whipped cream, use an electric whisk at low speed to whip the whipped cream to the state of making a mousse cake, that is, the cream has lines but can still flow, and then switch to manual Whisk the whisk so that the whipped cream will never be overwhelmed.
8.
Take a slice of cake, spread an appropriate amount of cream, and spread an appropriate amount of black currants.
9.
Cover with a slice of cake, spread the cream, spread black currant, and put the last slice of cake, spread the cream.
10.
Spread cream on both sides of the cake and smooth the surface as flat as possible.
11.
Paste strawberry slices on the side of the cake, squeeze a circle of flowers on the side, and decorate with an appropriate amount of strawberries. My strawberry is a bit raw. Fortunately, Xiao Nizi didn't pick it, and ate it all, hahaha.
12.
Three-layer cream filling, the taste is really very positive.
13.
Seeing the elder sister cut a slice of the cake, the younger brother insisted on making trouble, haha.
14.
Xiao Nizi loves to eat it so much, she keeps yelling, "Aunt and Aunt, I want to eat strawberry cake(￣＾￣#)
15.
Eat it into a small tabby cat, hahaha!
