Cream Cake

Name: Cream Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 30g Sugar; 45g Low powder; 100g Light cream; 10g Mango juice concentrate

by Soft blue crystal

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The layered cake is made into cute little pellets. Not only do children like to eat it, but I also enjoy the feeling of putting a bite into my mouth. I thought that this cake would be better if it was refrigerated overnight, but I didn't expect it to be eaten by my son in a while without waiting for the night. Even if it was not stuffed, it was very popular. "

Ingredients

Cream Cake

1. Separate the egg yolk from the egg white. Add half of the sugar to the egg white and beat.

2. Add the remaining sugar and beat until stiff foaming.

3. Add egg yolks.

4. Sift in the low powder, mixing does not see the dry powder.

5. Put it in a piping bag.

6. Squeeze in the macarons baking pan.

7. Put it in the middle of the oven, increase the heat to 170 degrees, lower the heat to 120 degrees, and bake for 12 minutes. Take out and let cool.

8. Add concentrated mango juice to the whipped cream and beat until firm.

9. Put the mango cream in the piping bag, take a piece of cake and squeeze the filling, and then cover with another piece.

Tips:
1. Don't stir too much to avoid defoaming.
2. This portion can be used for two plates.
3. If the oven cannot control the temperature independently, the upper and lower fire can be set to 140 degrees, and the baking time can be extended. The specific situation depends on the color of the cake.
4. The mold used is a 30-cup mold for non-stick macaron cookies.