Cherry Blossom 🌸 Cake
1.
Prepare the ingredients (forgot to shoot the chocolate bars).
2.
The white and egg yolk are separated.
3.
Add oil and milk to the egg yolk and stir until there is no oil, and then add the sifted flour until there are no particles and it is slightly runny. Set aside.
4.
The protein insulated water (water 70 degrees) is ready to be sent.
5.
Add white sugar to the egg whites in 3 times, and let the insulated water completely dissipate.
6.
Lift the egg beater, just have a strong triangle.
7.
Spoon a tablespoon of egg whites into a bowl of egg yolk paste, and stir evenly.
8.
Then pour all into the whipped meringue, and mix well by turning or knife cutting. Never mix in circles.
9.
The mixed cake batter.
10.
Pour it into the mold, shake it flat, put it in a preheated oven at 180 degrees and bake it for 40 minutes (adjust the temperature and time appropriately according to your own oven).
11.
Taking advantage of the time to bake the cake, we started to whip the cream. Before starting to make, put all the tools in the refrigerator, and put the cream in the refrigerator for at least 12 hours. Then when the temperature of the cream is low enough, pour it into the frozen container. Beat the cream again with a blender until the cream thickens. Finally, put the cream in the refrigerator and store it for a few hours before using it. Stability will be better.
12.
Let the baked cake embryo cool.
13.
Spread cream on the cake base.
14.
Scrape the whole cake and spread it with white chocolate.
15.
Squeeze small flowers around with piping nozzles, put cherry blossoms on the top of the cake, and decorate with black cocoa powder.
16.
Here is another recent photo.
17.
😊.
18.
😊.
