Blueberry Cream Cake
1.
Separate the white and egg yolk into two containers.
2.
Beat egg yolks and add milk, stir well.
3.
Pour in corn oil and stir well.
4.
Sift in low-gluten flour and mix well in an N shape.
5.
After mixing until there are no flour particles, cover with plastic wrap and set aside for later use.
6.
Pour a few drops of white vinegar into the egg whites, use an electric whisk at high speed to make a large thick bubble, add 1/3 rock sugar powder, and continue to beat.
7.
When the bubbles become fine and there are a few lines, add another 1/3 of the rock sugar powder and beat on a medium speed.
8.
When the meringue has obvious lines and can flow slowly, add the last 1/3 rock sugar powder and beat at low speed.
9.
Until it becomes a hard meringue, lift the whisk, there is a small pointy triangle, keep it from deforming and not falling down.
10.
At this time, the oven is preheated at 160 degrees. Take 1/3 of the meringue and add it to the egg yolk paste. Use a rubber spatula to quickly turn from bottom to top and mix evenly.
11.
Pour the mixed batter back into the 2/3 meringue, and stir again quickly evenly.
12.
Spread greased paper on the golden square plate, pour in the cake batter, flatten the surface with a spatula, and shake it twice to produce large bubbles. In the middle of the oven, 160 degrees, 28 minutes.
13.
After roasting, take it out and let cool. Cut into quarters of equal size.
14.
Whip the whipped cream with 30g rock sugar powder.
15.
Place the small round piping mouth in the piping bag and squeeze it on the cake slice in a diagonal pattern.
16.
Cover with another piece of cake, and then squeeze the cream until all four layers are spread.
17.
Then squeeze your favorite pattern on the surface of the cake.
18.
Finally, just put on the dried blueberries for decoration.
Tips:
Dried blueberries will taste better with rum. Because I don't have any appetite, I omitted this step.
