Christmas Wreath Cake
1.
Prepare the ingredients.
2.
, Separate egg white and egg yolk. (The container for egg whites must be free of water and oil)
3.
(Use the back egg method) Put corn oil and yogurt in a container and stir until emulsified.
4.
Sift in the cake flour and mix well with a manual whisk.
5.
Add 5 egg yolks.
6.
Stir it until it becomes a smooth batter, set aside for later use.
7.
First beat the egg whites at a slow speed until a large bubble is formed. Add one-third of the sugar.
8.
When beaten at medium speed until the egg whites are fine, continue to add one-third of the sugar.
9.
Continue to pass at a medium speed, adding the last portion of sugar when the lines appear.
10.
Finally, beat until the wetness is dry and close to the rigid state.
11.
Take one-third of the egg white and add it to the egg yolk paste, stir evenly without drawing circles.
12.
Pour the stirred cake batter into the remaining egg whites.
13.
Stir evenly, remember to stir thoroughly from the bottom to avoid the egg yolk paste remaining on the bottom of the basin.
14.
Then pour into the mold, shake out the big bubbles in the cake batter twice, and preheat the oven at 160 degrees for 10 minutes in advance.
15.
Put the cake in the first to last layer, put the cake mold in the baking tray and bake for 60 minutes. Take out the baked cake and place it on the table and shake it twice, then immediately upside down and let it cool.
16.
After the cake is cool, unmold and divide into two pieces. (All kinds of fruits are cleaned in advance to control the moisture)
17.
Add 300 grams of whipped cream and 30 grams of sugar to beat until it can be decorated.
18.
Put a slice of cake on the plate, put the light cream in a disposable piping bag, put the chrysanthemum mouth, squeeze a circle of cream on the cake slice, and put the fruit.
19.
Squeeze in another circle of whipped cream.
20.
Put the last piece of whipped cream, and then squeeze a circle of whipped cream (the pattern is as you like).
21.
Put roses, jasmine leaves, and strawberry Santa's decorations on it.
22.
Finished product
23.
Finished product
24.
Finished product
25.
Finished product
26.
Finished product
Tips:
1. The temperature of each oven is quite different. Please decide the baking time and temperature according to your own oven.
2. If you don’t have yogurt, you can use milk or water. The dosage should be reduced. 70 grams is enough. My formula has high moisture content, moist and soft taste, and melts in the mouth. Don’t doubt my prescription. I have never failed in this prescription. If you don't do it well, you need to find the reason from yourself, OK.
3. Decorate the flowers as you like. My 300g whipped cream is just right, the cake baked in an 18cm chimney mold, and the egg should be at least 60g or more.
