French Butter Frost Cake

Name: French Butter Frost Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece 8 inch chiffon cake; 250g Unsalted butter; 80g Caster sugar; 3 drops Vanilla extract; 1 piece Red Pitaya; 30g milk; 70g Light cream; 3 pcs yolk; 1/2 Mango; Some Cherry tomatoes

by Purple rhyme

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

After August 15th in Guangdong, the weather is still very hot. It is impossible to make decorative cakes. You can use butter frosting to decorate cakes. But butter frosting is not as easy to melt as butter. Even if it melts during decorating, you can put it in the refrigerator for 10 minutes, take it out and whip it. Butter frosting will be thicker and more greasy than whipped cream, so it’s best to decorate locally. I use less frosting for this cake. I’m afraid it’s too greasy. I didn’t put any frosting on the surroundings. Instead, I used ribbons for decoration. Although it looks rough, it does not lose its beauty. "

French Butter Frost Cake

1. Bake an 8-inch chiffon cake in advance and cut into three slices.

2. Put the egg yolk, caster sugar, whipped cream, and milk into the milk pan.

3. Manually stir evenly, then sit on the stove, turn on a small fire, heat the egg yolk paste, and stir while heating.

4. Cook until the temperature of the egg yolk paste reaches about 80 degrees and it becomes thick.

5. If you don't have a thermometer, just look at the blisters on the egg yolk paste. Then turn off the heat and put the egg yolk paste in cold water to cool down.