Flower Naked Cake
1.
First prepare the ingredients for the cake, this time using chiffon embryos. Put the cocoa powder and bamboo charcoal powder into a flour sieve, and use fine sugar to make a cake. Prepare two servings, 30 grams and one 60 grams.
2.
Separate the white and egg yolks and put them into two egg-beating bowls. The egg-white bowls must be free of water and oil.
3.
Add 30 grams of fine sugar to the egg yolk bowl and beat with a manual whisk until the sugar melts
4.
Add milk and continue to beat evenly
5.
Add corn oil and beat until the oil and water are mixed
6.
The flour in the sieve is sifted on greased paper
7.
Then put it in a sieve and sieve into the egg yolk bowl, and beat until mixed (sieve twice to make the powder more even, and the batter should not be beaten too much, and the batter can be evenly beaten)
8.
Squeeze 5 drops of lemon juice into the egg white bowl, add 60 grams of fine sugar in three times after being thickly soaked (both electric whisk and cook machine can be operated), you can turn on the oven to start preheating, and fire up and down at 140 degrees.
9.
The egg whites are beaten until hard foaming, the egg whites are very delicate and stable, gently lift the beater head to form an upright corner
10.
Use a rubber spatula to dig a spoonful of the beaten meringue into the egg yolk batter, stir evenly
11.
After mixing, pour all into the meringue basin, and mix evenly from bottom to top
12.
The mixed batter is as shown in the figure
13.
Pour the prepared cake batter into the prepared mold 7 minutes full, put it into the lower layer of the preheated oven, take out the 4-inch cake when it bake for 30 minutes, and continue to bake for 15 minutes (the three molds are each 6-inch round mold , 6-inch hollow mold and 4-inch round mold)
14.
After the baked cake is taken out, it is inverted on the baking net to cool, and the hollow mold is inverted on a suitable bottle
15.
Wash the fruits and drain the water for later use, and cut them for later use (the amount of fruit needed for the cake is based on the grams in the ingredients)
16.
Start whipping the cream below. In order to better whipping, take out the refrigerated cream from the refrigerator and weigh it. Put the cream basin together with the whisk of the whisk into the refrigerator and refrigerate it. You can start to refrigerate the cream when the cake starts to bake.
Add 30 grams of warm water to the gelatin powder and mix well in a bowl (the water is boiled and put it in room temperature water), then sit in a bowl of hot water to let the gelatin powder fully melt, then take it out and let it cool for later use.
17.
Add 30 grams of fine sugar and beat the whipped cream until it looks like a yogurt. The figure 8 can be drawn with an egg beater, but it disappears soon enough. Then add the melted gelatin solution and beat while adding.
18.
Hit until it shows obvious lines and does not flow and can be decorated like flowers
19.
After cooling the cake, cut the two 6-inch cakes into two slices
20.
Take out a 6-inch hollow cake slice and press it into a 5-inch size with a suitable mold. Press the 6-inch round cake slice into a 4-inch size, which can be used flexibly according to the size of your own cake mold (I used 1 slice 6-inch here) , 2 pieces of 5 inches, 2 pieces of 4 inches)
21.
Take a little bit of cream and put it in a small bowl, add the green coloring, and mix well
22.
Spread a layer of 6-inch cake slices underneath, then spread a layer of cream on all sides with green cream, and smooth it
23.
Put the cream in a piping bag with a round piping mouth, squeeze the cream around the top, squeeze a little bit in the middle and smooth it out (no need to wipe around)
24.
Then put the fruit on top, squeeze a little bit of cream on top of the fruit, the cream on top will be thicker, just squeeze a little thinner on top
25.
Then add a layer of 5 inch hollow cake slices and squeeze a circle of cream around
26.
Put a 5 inch hollow cake slice on top and fill the middle with fruit
27.
Use a spatula to smooth the surrounding cream, then use the same method to squeeze the cream and add 2 slices of 4-inch cake, and also wipe off the excess cream on the two 4-inch sides
28.
Soak the fish flower with salt water and lemon, especially where it touches the cream of the cake, soak it for a while, take it out after soaking, use a kitchen paper towel to dry the surface of the water, and then use it to decorate the cake, how to dress it beautifully
Tips:
1. Fruits can be matched according to needs. When adding fruits, be sure to drain the water and soak up as much as possible with kitchen paper towels.
2. The gelatine solution is added to the cream to make the cream longer. It is easy to melt the whipped cream in summer, and it is best to do it in an air-conditioned room.
3. There is no 5-inch cake mold, so I cut it with 6 inches. It will be more convenient if there is a 5-inch mold
