Confused Doll Cake

Confused Doll Cake

1. Separate the egg yolk and egg whites, put them into oil-free and water-free stainless steel basins, add corn oil to the egg yolks, and stir evenly;

2. Pour the milk and mix well;

3. Add a few drops of vanilla extract;

4. Sift in low-gluten flour;

5. Stir evenly until smooth and without particles;

6. Add a little salt and lemon juice to the egg whites;

7. Add the pre-mixed corn starch sugar in three times, and beat at low speed until it is wet and dry;

8. Take 1/3 of the egg white and add it to the egg yolk paste, stir evenly;

9. Then pour it back into the remaining egg whites and mix evenly;

10. Pour the batter into the mold, shake out bubbles, preheat the oven to 160 degrees, put it in the mold, adjust the temperature to 140 degrees, and bake for 45 minutes; (Six-inch and four-inch savarin, four-inch savalin should be taken out in advance, I bake it I forgot to take it out, so it’s a bit burnt.)

11. After being baked, let it cool down;

12. After the confused doll is disinfected and washed, wrap it with plastic wrap and set aside;

13. Divide the 6-inch cake into three parts, use two parts, and remove the extra part of the 4-inch cake;

14. Go to a piece of cake, spread whipped cream, and put yellow peaches;

15. Cover the first piece of cake, spread whipped cream, and put pineapple on top;

16. Cover a 4-inch cake;

17. Put the confused doll into the empty space in the middle of the cake, and fill the empty space with the cake;

18. Spread light cream on the surface;

19. Squeeze the roses with the pigmented cream from bottom to top, first squeeze three layers of roses with the darker pink cream on the No. 21 decorating mouth, then squeeze three layers of roses with a lighter color, so that you can get a gradual color The effect is that the upper body uses a No. 18 decorating nozzle to squeeze out the clothes, and the confused doll cake is completed.

Tips:

1. When the 6-inch and 4-inch cakes are baked together, the 4-inch cake should be taken out in advance.
2. This recipe is suitable for 8-inch round molds.
3. The amount of whipped cream is between 550 and 600 grams.
4. I use Wilton decorating mouth.