Cherries Naked Cake
1.
Break up the egg yolks, add milk and salad oil, draw a "Z" and stir them until there is a layer of fine foam on the surface, that is, the emulsification is complete.
2.
Sift in low-gluten flour, draw "Z" with a manual whisk, stir until it becomes smooth and smooth, and set aside for later use. At this time, the oven can be preheated to 170°C.
3.
Add powdered sugar to the egg whites in 3 times and beat until dry and foamy, that is, when the whisk is lifted, the tip becomes a small pointed hook.
4.
Take 1/3 of the meringue and add it to the egg yolk paste, stir evenly with a rubber spatula.
5.
Pour it back into the meringue and continue to mix evenly until no trace of egg white is visible and the batter is smooth and smooth.
6.
Pour the batter into the 6-inch heightened anode cake mold in the entrance kitchen, smooth it slightly with a spatula, and shake it twice.
7.
Put it into the preheated oven, heat up and down at 150℃, and bake for 55 minutes.
8.
After being out of the oven, it shook twice and let it cool down.
9.
After the cake is allowed to cool, it is demoulded and divided into 4 slices evenly.
10.
Whip the whipped cream until lines appear.
11.
More than ten cherries are left, and the rest is cored and cut in half.
12.
Take the whipped cream and place it on the cake slice and smooth it slightly with a spatula. Then squeeze a circle of round whipped cream with cherries in the center.
13.
Cover the fruit with cream and repeat this process until all 4 pieces of cake are finished.
14.
The top is squeezed with a layer of star-shaped whipped cream.
15.
Put cherries in the middle.
Tips:
1. The recipe is the amount of a 6-inch heightened anode cake mold.
2. The egg-beating bowl containing the egg whites must be clean, free of water and oil.
3. When mixing egg yolk paste and meringue, remember to use the method of mixing, not to draw circles to avoid defoaming.
4. Please adjust the baking time and temperature according to the temper of your own oven.
5. Be sure to wait until the cake is completely cooled before unmolding, otherwise the cake will easily collapse.
