Creamy Strawberry Cake

Name: Creamy Strawberry Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 35g yolk; 140g protein; 90g Low-gluten flour; 60ml Hot water; 30ml Corn oil; 70g Vanilla sugar; 200ml Light cream; 1 tsp Baking powder; 1/4 teaspoon salt; 1/4 teaspoon Cream of tartar; 10ml rum; A few pistachio; several Strawberry

by I want to change my name anyway

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I made the cake a few days ago. I almost forgot the steps after a few days... I used a square baking tray to bake it. I originally wanted to make a square strawberry cake. It was more beautiful. Unfortunately, the strawberries I bought were left unused, so I changed it temporarily. A round decorated cake.

I tried the paper cup chiffon before, but later it succeeded carefully. This time I listened to the piano music, and I was done very relaxed... I think that for beautiful desserts, it is easy to succeed if you relax and make it with heart.

This cake is very delicious, the vanilla sugar mixed with vanilla pods and caster sugar is very flavorful. Chiffon cake is soft and moist, the sweetness and freshness of strawberry and the subtle vanilla smell complement each other, and it will not make the decoration of animal cream feel sweet and greasy. It is very suitable as a dessert, a small piece can be very satisfying. "

Creamy Strawberry Cake

1. Stir the egg yolk and rum, stir well with hot water and corn oil, then slowly add the egg yolk and stir well.

2. Add salt, cream of tartar and 50g sugar to the egg whites and beat. Preheat the oven at 200 degrees.

3. Mix the meringue with the egg yolk, sift in the mixed low-gluten flour and baking powder, and stir evenly.

4. Spread silicone oil paper on the baking tray, pour the batter, gently shake out large bubbles, and smooth the surface.

5. Bake the upper and lower fire at 200 degrees for about 30 minutes. After taking it out, lightly press the flexible metal rod with a thermometer to insert it to be hot and pull it out without batter to cover it with a piece of greased paper, and place it upside down on the grill and let it cool. Let it cool and tear off the greased paper.

6. Wash the strawberries with a paper towel to soak up the water. Cut one part into thick slices, and the other part into two halves. Then use paper towels to soak up the water. Peel off the pistachios and mash them. Whip the whipped cream with 20g vanilla sugar.

7. The cold cake base is stamped out with a 6-inch mousse ring, and the shape is cut out and divided into two pieces. Place one of the blanks on the table flower table, spread a layer of whipped cream on one of them, spread the strawberry slices and then spread the cream. Cover with another piece, then spread the cream, and turn the turntable to spread evenly.

8. Take a small heart-shaped biscuit mold and place it in the center of the cake, and sprinkle mashed pistachios in the center. Put the remaining cream into the piping bag with the flower mouth, squeeze a circle of cream flowers along the biscuit mold, and then pull out the biscuit mold. Then squeeze a few cream circles around the cake and put the sliced strawberries on it.

Tips:
I think the chiffon with good swelling properties in the lower layer will not burn the surface and the inside is not cooked, and the whole dish is better than using a round mold.

Cake spreading is still not good enough, but for small cakes with a small number of layers, the three-neng filling can be used...