Flower Naked Cake
1.
Add 18g sugar to three egg yolks, turn on an electric whisk and stir until the color turns white
2.
Add 10g cheese and mix well
3.
Add edible oil in portions and mix evenly at high speed
4.
Add 36g of milk and stir evenly at low speed
5.
Then add sifted low-gluten flour and cocoa powder, a total of 60g
6.
Stir evenly with a spatula
7.
Add 30g of sugar to three egg whites and wait for the sugar to melt slightly
8.
Stir at high speed until the pot is not poured
9.
Scoop out one-third of the egg white into the egg yolk paste, stir evenly
10.
Then add one third of the egg white
11.
Pour it back into the egg whites and mix evenly
12.
Pour into the chimney mold and shake out big bubbles
13.
The preheated oven, the upper and lower fire 165℃, the middle position, 35 minutes, after baking, let it cool down
14.
Completely cool the cake, unmoulded
15.
Then divide it horizontally into three pieces
16.
Each piece is divided into six small pieces
17.
Then design the height
18.
Put an egg white into a clean basin
19.
Add 50g sugar
20.
High-speed whipping to rigid foam
21.
Put the first layer of cake on top of greased paper and spread a layer of frosting
22.
Then sift a little matcha powder
23.
Then put some sweet-scented osmanthus sauce made by myself, it is fragrant
24.
Then put a layer of cake and spread a layer of frosting
25.
Add mango sauce and osmanthus sauce
26.
Then put up the upper two layers like this
27.
Sprinkle a little dried osmanthus on top
28.
Wash the picked pomegranate flowers, and then decorate it a little!