Double Flavor Decorated Cake

Double Flavor Decorated Cake

1. This cake is divided into three parts, the cake base, the filling and the surface decoration. Because caster sugar is used in all three, the total amount of sugar is 135 grams, respectively: 45 grams of chiffon cake embryo (including 15 grams of egg yolk and 30 grams of egg white), 30 grams of cream filling, and 60 grams of cream cheese decoration.
First make the cake base, here is the chiffon cake, because I made two chiffon at the same time, so the picture shows double the amount, in the material list has been reduced by half, according to the amount in the material Comes is one dosage.

2. Separate the egg yolk and protein and put them into different egg-beating basins. The egg-white basin must be free of oil and water, and no egg yolk should be mixed.

3. Add 15 grams of caster sugar to the egg yolk bowl and beat until the sugar dissolves.

4. Then add corn oil and milk, and beat until the oil and water are mixed.

5. Sift in low-gluten flour and mix well. When mixing, you can draw Z to mix.

6. The egg white basin is beaten with an electric whisk until it is thickly foamed, and then 30 grams of fine sugar is added in three times.

7. Beat until dry foaming, gently lift the whisk to form a firm right angle.

8. Here is a close-up, the dried egg whites will not be poured out when standing upside down.

9. Dig a spoonful of meringue into the egg yolk bowl, and stir evenly from the bottom up. Then pour it all into a basin of meringue and stir evenly, and the chiffon paste is ready.

10. Pour into the prepared mold, drop a few times on the table to shake off the large bubbles, then put it in the lower part of the preheated oven and bake for 40 minutes at 140 degrees. They are made of two, and the materials used in the steps are already written according to the materials used for one)

11. Add 200 grams of whipped cream with 30 grams of fine sugar, and beat until it has obvious lines and does not flow.

12. Peel the mango and cut it for later use. Chiffon cake divided into two

13. Take a piece of cake, spread a thick layer of cream on top, spread the mango after smoothing, and then spread a layer of cream on top of the mango, and put another layer of cake on top (because there is only one layer of filling, so cream I applied it thickly, 200g of cream is almost finished)

14. Then smooth the surrounding cream, add cream to the vacant areas, and remove the excess cream.

15. Cut the butter into small pieces, take out the cheese and butter in advance to soften

16. The softened butter is beaten with 60 grams of fine sugar until it puffs and the color becomes lighter and creamy

17. Beat the cheese until there are no particles

18. Then pour the cheese into the butter basin and beat until combined

19. Spread the cheese frosting on the top and sides of the cake and smooth it (the spreading method should follow one direction, you can't wipe it back and forth, you can turn the cake to grasp it, this needs more practice)

20. After spreading the cheese frosting, take out a little bit and add green toner, add the other pink toner and mix well and put it into a piping bag with a piping mouth.

21. The flower mouths used are these three, a small round flower mouth, a bougainvillea flower mouth, a rose flower mouth, the green bougainvillea mouth, if there is no flower mouth converter, you can put the pink one in two piping bags , Put each flower mouth in a bag

22. Use a round mold of appropriate size to gently press the side of the cake to make a semi-circular indentation

23. Then use the small round flower mouth to decorate the side, decorate with pearl sugar in the middle, and then use the rose and the bougainvillea mouth to draw the flowers and leaves to complete it.