Carrot Fruit and Vegetable Cheese Cream Frost Cake
1.
Cake base materials: 5 eggs (300g in shell), 150g sugar, 225g low-gluten flour, 8g baking powder, 9g cinnamon powder, 275g carrot shreds, 30g walnut kernel, 69g vegetable oil, salt 1 /4 tsp
2.
Making vegetable and fruit cake base: peel the carrots, rub them into filaments with a wiper, add vegetable oil and salt, mix well and set aside
3.
Mix the flour, cinnamon powder and baking powder through a sieve twice to mix the different powders thoroughly
4.
Beat the eggs into an oil-free and water-free container, and put sugar in
5.
Heat to body temperature every 40 degrees of warm water,
6.
Take it out and beat it with an electric whisk until the stroke does not disappear immediately
7.
Beat at a slow speed for about 2 minutes to sort the bubbles, make the batter more delicate, just lift the egg beater and the drop of the egg will not disappear.
8.
Sift the mixed powder into the egg lake three times
9.
Stir at the bottom and mix until evenly
10.
Add the crushed walnuts
11.
Put the carrot shreds mixed with oil and salt in
12.
Stir it up and down evenly and no dry powder is visible
13.
Pour into the mold
14.
Put it into the lower level of the oven preheated to 170 degrees, and bake for about 40 minutes. The baking time and temperature depend on your oven and the thickness of the cake.
15.
Take out the demoulding and put it on the shelf to cool for later use
16.
Cheese cream frosting production: 250 grams of cream cheese, 62 grams of butter, 25 grams of powdered sugar, 6ml of lemon juice, and the cream cheese is softened in advance
17.
Use a whisk to beat evenly
18.
Add softened butter and caster sugar
19.
Beat until the sugar melts, add lemon juice and beat evenly
20.
Place a small 7-tooth flower mouth in the piping bag
21.
Put the butter cream in a piping bag for later use
22.
Decorate the cake: cool the cake and cut into 2 slices
23.
Banana, 1 pineapple, 1/4 kiwi, 1 fruit, diced
24.
Animal whipped cream with 40 grams of fine sugar
25.
Whipped into 8 distribution states that can wipe the noodles.
26.
Place a piece of cake on the piping turntable and pile an appropriate amount of whipped cream
27.
Rotate the decorating table to spread it evenly
28.
Sprinkle the fruit pieces evenly
29.
Put some cream on it
30.
Wipe away
31.
Put another piece of cake
32.
Wrap in whipped cream
33.
Squeeze the cheese cream frosting on the surface of the cake in a straight line. The two straight lines are separated by 0.5cm, and they are all covered
34.
The second layer is squeezed at an oblique angle of 45°, and 2 layers of staggered lines are formed on the surface
35.
Squeeze a circle of small pagodas around
36.
Squeeze a circle of light cream balls on the bottom edge, you can decorate any shape you like
37.
Finally, sprinkle fruit cubes and cashew nuts on the surface of the cake, and you're done!
Tips:
Xiaoyingzi's words:
1. It is better to rub the carrots into fine filaments, and do not need to hold water.
2. Add fresh lemon juice to the cheese, but taste it at any time, not necessarily according to the amount in the recipe, as much as you like.
3. The final baking time and temperature should be decided according to the temper of the oven at home, not copy it.
5. Even if the egg lake is well beaten, because the amount of flour added is relatively large, it may also cause defoaming. Adding flour in stages can effectively avoid defoaming.
