Cranberry Strawberry Jam Cake

Name: Cranberry Strawberry Jam Cake
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 160g Low-gluten flour; 100g butter; 80g Powdered sugar; 3 pcs egg; 8 tsp Strawberry jam; Some Dried cranberries

by Xiaoyingzi Gourmet

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

This time I opened up the newly bought mold. The small heart-shaped mold has been my favorite for a long time, and I imagined using it to make a variety of delicious foods. This cranberry and strawberry jam combination snack is not only eye-catching, but also very delicious. The sourness of the jam makes the butter greasy. It melts in your mouth and makes you want to stop!

Ingredients

Cranberry Strawberry Jam Cake

1. Cut butter to soften at room temperature, egg at room temperature, sift low-gluten flour

2. Add softened butter with powdered sugar

3. Whip until it is whitish and fluffy and feathery. Add in a small amount of egg mixture to increase the volume several times.

4. Add sifted low powder

5. Mix evenly with a spatula

6. Dried cranberries are soaked in rum in advance (soak 4 hours in advance), and dry the water

7. Add dried cranberries

8. Just stir evenly to avoid tendons

9. Preheat the oven at 160 degrees, put the batter into the piping bag

10. Squeeze into the mold 1/2 full

11. Put a small spoonful of strawberry jam in each

12. Squeeze the batter again, pick up the mold and shake it a few times to create bubbles

13. Put the baking tray on the middle, 160 degrees for 25 minutes, and it can be easily demoulded after it is inverted

Tips:
Xiaoyingzi's words:
1. Cut the butter at room temperature and soften it until the hand is lightly pressed into a pit before it can be sent.
2. Adding a small amount of egg liquid to mix well can effectively avoid oil-water separation
3. Add the sieved low powder and mix it for a while without dry powder. Don't over-mix