Carousel Cream Cake

Carousel Cream Cake

1. Weigh the various materials used to make the "whole egg sponge cake embryo".

2. Sieve the low-gluten flour three times, if it is a double-layer sieve, sieve twice. And spread the mold with oiled paper.

3. The whole egg is beaten with sugar and heated to 38°C (heated to 42°C in winter. The egg is most easily beaten at 40°C, and it is not easy to defoam).

4. Install the mixing bucket and egg beater on the ACA cook machine, start high-speed whisking, and add in water softened water at the same time. Shuiyi plays the role of moisturizing the cake, if not, don't add it.

5. Use a chef's machine to pass at high speed for about 4 minutes.

6. While the whole egg is being beaten by the cook machine, cut the butter into small pieces, add it to the warm milk, melt and mix into a liquid, and keep it warm until it is not hot (below 40°C). At the same time, preheat the oven and heat up and down at 170℃ for 10 minutes.

7. Beat the whole egg until the pattern is clear, lift the beater head, and the dripping egg paste will not dissolve quickly.

8. Continue to blow at a low speed and clean the bubbles for 2-3 minutes. When the custard becomes more delicate, no big bubbles can be seen. Insert a toothpick, which can keep it from falling for 1 minute, and the whole egg is finished.

9. Sift in the low-gluten flour twice, stick it against the wall of the basin in the direction of "2-8-9 o'clock", and stir from the bottom until there is no dry powder.

10. Pour the melted butter and milk mixture in step 6 slowly along the spatula into the beaten custard.

11. Continue to turn the cake batter in the "2-8 o'clock" direction, and gently stir evenly from the bottom. Pour it into a cake mold filled with greased paper (because I want to make a combination shape, I deliberately pour one mold more and one less. Generally, pour it into 8 minutes full, and the finished product is 10 minutes full after baking).

12. Put the mold in the middle and lower level of the preheated oven, and bake for about 35 minutes at 170°C. Do not open the oven door in the middle.

13. Remove the mold from the oven after baking.

14. Tear off the greased paper while it is hot, and place it on a drying net to cool. Because the anode mold is used, the middle of the baked cake base will slightly bulge.

15. Next, decorate the flowers: Use a bread knife to trim off the top cake crust, and divide the remaining part into three even slices horizontally.

16. Cut another smaller 6-inch sponge cake base into a cone shape and set aside for later use.

17. Drain the canned yellow peaches and cut them into small pieces for later use. The whipped cream that has been refrigerated overnight is poured into a mixing bucket and beaten at medium speed with an egg beater.

18. Whip the whipped cream until 8 is distributed, that is, the pattern is obvious and the side basin is slightly flowing.

19. First put a piece of cake embryo on the bottom tray, and then fix the bottom tray on the decorating table.

20. Spread 1 layer of whipped cream on the bottom cake base, and evenly sprinkle canned yellow peaches.

21. Smooth the surface of the canned yellow peach with 1 layer of cream, and cover the cake base in the middle layer.

22. Repeat this process afterwards until the whole cake embryo is complete.

23. Rotate the decorating table to smooth the cream on the sides and top.

24. Take an appropriate amount of whipped cream, add 2 drops of pink food coloring and mix thoroughly.

25. Spread a little pink cream around the bottom of the cake base with a spatula, turn the decorating table, and re-smooth the surface, and a pink to white gradient will appear.

26. Next, decorate the top: Divide the top circle into eight equal parts, put the pink cream in a piping bag, use a small round hole to decorate the mouth, evenly fill the opposite triangle, and then carefully smooth it.

27. Do the same for the blue part, and after smoothing the surface, the effect is as shown in the figure.

28. Then put the colored yellow cream in the piping bag, and use the small eight-tooth star-shaped flower mouth to decorate the border. Decorate a circle with a small round hole flower mouth around the bottom edge.

29. Then draw the wooden horse: first draw the background color of the wooden horse with white cream and a small round hole flower mouth, and then use pink to outline the horsetail, horsehair, hoof, blue saddle, and yellow decorative rope. Color matching can be adjusted according to personal preference.

30. The pumpkin cart is the same operation, first outline the outline, and then fill in the decoration.

31. Finally, use decorative colored sugar to beautify it.

Tips:

1. If the room temperature is high, the whipped cream is easy to melt, it is best to operate in an air-conditioned room. After the surface is finished, you can put the whole cake in the refrigerator for a while before decorating. The finished cake also needs to be sealed and refrigerated and eaten within three days.
2. Using a chef machine to beat eggs and butter is much more convenient than a handheld electric whisk, and the chef machine can also be used for mixing noodles. It has multiple functions and frees hands. It is a good helper for families who often make baking and pasta.