Cream Cheese Layer Cake

Name: Cream Cheese Layer Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 50g Arowana Pastry Wheat Flour; 30g Caster sugar; 20g Corn oil; 30g Shimizu; 130g Cream cheese; 200g Animal whipped cream; Some Colored sugar beads

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

I woke up early in the morning and seemed to smell the aroma of cake in the air. After thinking about it, it seemed that I hadn't eaten cake for some days. After you’ve cleaned it up, prepare the cake ingredients for a “baking journey” that just says it all. Food is often made during inspiration. Changing the shape of the traditional chiffon cake not only brings satisfaction to oneself, but also gives new life to the cake. The styling refers to the tiramisu, surrounded by a fence-shaped cake slice, which echoes the Christmas tree. Although it is a festival that comes here, it is fun to join in the fun and create a small atmosphere. In fact, delicious is the last word!
This cake is very simple. The 4-egg chiffon cake is divided into two parts to operate-the skin and the crumb. Christmas and New Year are coming soon, give life a sense of ritual, and there will be more grandeur and joy in the ordinary. The cake needs low-gluten flour to taste soft. The Arowana baking powder I use is the official designated baking powder for the 2018 China International Family Baking Masters Competition. It is the right choice for cakes and cookies. There are also cream cheese and animal whipped cream in the refrigerator, which are used for filling. The fruit is not put, because I only used two eggs to make the crust, and there is not enough height to wrap the cake body. "

Ingredients

Cream Cheese Layer Cake

1. Let’s make the cake crust first: 2 65g shelled eggs, 30g fine sugar for egg whites, 20g corn oil, 30g water, 45g low-gluten flour; eggs are large eggs bought in the supermarket, if you use native eggs, please use your discretion Increase the amount; clean water can be replaced with the same amount of milk;

2. Separate the egg white and egg yolk; put the egg white into an oil-free and water-free basin; stir corn oil and water in the egg yolk in sequence, and sift into low-gluten flour when the egg yolk is separated without oil and water;

3. Use a manual whisk to stir evenly in irregular directions, without dry powder and small bumps, set aside for later use;

4. Use an electric whisk to make coarse bubbles for the egg whites at a medium speed. Pour in the fine sugar in two times. When the thick bubbles and the fine white bubbles are made, you can feel a slight resistance when you beat your hands, and the meringue is bright and delicate. When there are obvious lines, lift up the whisk, and the meringue presents a drooping big corner, which is the so-called wet foaming;

5. Take a small half of the meringue into the egg yolk batter, stir evenly, and then pour it back into the meringue basin; at this time, the oven begins to preheat, and the upper and lower heat is 150 degrees;

6. Mix evenly by turning up and down. The action is a bit like stir-frying, but the action should be light and don't make a circle, it is easy to defoam when done;

7. Prepare a piping bag in advance, put an appropriate amount of cake paste into the piping bag, and then cut a small opening about 1 cm in diameter at the front end, and squeeze the line on the greased kitchen baking tray, because it needs to be wrapped 6 Inch cake body, so you need to squeeze 2.5-3 pieces to use;

8. Put the baking tray into the middle layer of the preheated oven, bake at 150°C for 20 minutes, then turn the heat to 160°C for 6 minutes. After the oven is out of the oven, drag the greased paper and transfer it to the drying rack. Cover the surface with a clean greased paper, 5 After minutes, use a scraper to help remove the cake piece from the greased paper;

9. When there are about 15 minutes left before the cake slices are out of the oven, add 5 grams of low-gluten flour on the basis of the cake slices, and bake a round cake with a 6-inch cake mold. The temperature is 150 degrees for about 40 minutes, depending on your own oven. Adjust the time and temperature according to the situation; shake twice after being out of the oven, then buckle upside down on the drying rack, and demould by hand after cooling;

10. Cut the cake slices into the same width and narrow slices with a pastry knife, and then divide the 6-inch round cake into 3 equal parts;

11. Put the animal whipped cream and the cream cheese that has been softened at room temperature into a pot in the refrigerator for at least 8 hours

12. Use an electric whisk to beat the cream cheese into a smooth shape, then pour the whipped cream into it, and beat evenly at low speed;

13. Take a piece of round cake as the bottom, spread cream cheese in turn, and then cover the cake slices until the three cakes are stacked together. The cream cheese on the top can be spread thicker, but the total height should not exceed the height of the cake slice; also spread around the cake body A layer of cream cheese; does not need to be smoothed;

14. Wrap the cake slices around the cake body and gently press and fit them with your hands; cut off the excess cake slices; scratch the surface pattern with a spatula, and while scribing, turn the decorating table gently with your hand;

15. Finally, sprinkle the sugar granules for decoration and tie a clean ribbon!

Tips:
1. If you have a blast stove or two ovens, you can make the batter of the cake crust and the cake body together, and then divide them into two parts; preheat the oven in advance, rather let the oven wait for the cake instead of let the cake wait for the oven;
2. Cream cheese should be softened at room temperature in advance, just press a small pit with your hand; animal whipped cream should be refrigerated for at least 8 hours before use;
3. The thickness of the cake crust and the cake body are different, so the baking time is slightly different. Adjust the time and temperature according to the actual situation of your own oven.