Chocolate Naked Cake
1.
First make a chocolate chiffon cake (in addition to the recipe provided in this recipe, you can also use any other chiffon cake recipe you like). Separate the yolk and white of the egg, add fine sugar to the yolk and beat with a whisk until fluffy and whitish. Pour the vegetable oil into the egg yolk and beat evenly. Pour in the milk and beat evenly.
2.
Sift low-gluten flour, cocoa powder, and baking powder into the egg yolk.
3.
Mix well to form a cocoa batter. The mixed batter is set aside for later use.
4.
Beat the egg whites in another bowl. Add fine sugar to the egg white three times and beat until it is dry and foamy (slowly lift the whisk, the egg white can pull out an upright sharp corner. Do not over beat.)
5.
Pour 1/3 of the egg white into the cocoa batter and stir evenly.
6.
Pour the mixed batter back into the egg white bowl and continue to mix evenly. The mixed batter is the chocolate chiffon cake batter.
7.
The mixed batter will not stand, so immediately pour it into a 6-inch cake mold. Put the mold on the baking tray, put it in a preheated oven with a high temperature of 160 degrees Celsius and bake for about 40 minutes, until the cake is fully cooked, use a toothpick into the center of the cake, and there is no residue on the pulled out toothpick, which means it is cooked Up. After the baked cake comes out of the oven, buckle upside down on the baking net until it cools.
8.
Prepare all kinds of fruits. Strawberries, cherries, blueberries, etc. go well with chocolate. Cut the cherries in half and cut the strawberries into small pieces.
9.
The cooled cake is demoulded, cut off the top part, and then cut into 4 slices (the naked cake made by cutting into 4 slices is richer and more beautiful, but the cake slices are also very thin, so be careful when cutting. Do not cut unevenly. You can also cut into 3 pieces).
10.
Add the whipped cream to the powdered sugar and whip to the extent that it can maintain clear lines (whipped cream can only be whirled at low temperature, so take it out of the refrigerator before whistling, and do not leave it at room temperature for too long. The subsequent decorating process should also be done at a higher temperature. As soon as possible at low room temperature).
11.
Take a slice of cake, brush with rum syrup, put the whipped cream into the squeeze bag, cut a small hole at the front of the squeeze bag, and squeeze the whipped cream on the cake slice in a circle.
12.
Arrange the pieces of fruit evenly.
13.
Squeeze another circle of whipped cream on the fruit cube, put a second slice of cake, and brush with rum syrup again.
14.
Repeat this process until the cake slices are spread out. After the last piece of cake is laid, squeeze a circle of light cream, and then spread the fruit as a decoration, the beautiful naked cake is ready.
15.
Finished picture.
Tips:
1. The naked cake is very simple. After slicing the chiffon cake, layer it with the whipped cream layer by layer. There is no need to decorate flowers or wipe the surface. Naturally, the layers are exposed, which is very simple and beautiful. It is indeed the gospel of the handicapped party. You can replace the chiffon cake with any recipe you like, the original flavor, chocolate flavor, and matcha flavor.
2. Rum syrup can add flavor to cakes, especially chocolate cakes, which match the taste of rum very well. At the same time, it can make the cake slices more moist and taste better. The rum syrup can be omitted.
3. Using granulated sugar and water to make rum syrup requires a boiling process. If you find it troublesome, you can replace the granulated sugar with powdered sugar, and use purified water for the water. Mix it with the rum and stir until the powdered sugar is dissolved, eliminating the need for cooking.
How to make rum syrup: Boil water and fine sugar, stir until the sugar dissolves. After cooling, add rum and mix well and serve.
