Golden Autumn Cake

Name: Golden Autumn Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 egg; 85g Low powder; 40g oil; 40g milk; 100g granulated sugar; 70g Pumpkin puree; 500g Light cream; 1 Dragon fruit

by Meimeijia's Kitchen

4.9 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Now, more and more mothers make their own baking for their children at home. Yes, the cakes and breads they make are healthy and without additives. They are excellent for breakfast or late night, but Western-style baking, polysaccharides Too much oil, eating too much is indeed not very healthy. Let's modify the recipe a little bit to keep their nutrients and reduce those high-fat ingredients as much as possible. In this way, family members will not worry about eating more.
For this golden autumn cream cake, I used the new low-flour, the powder is fluffy and delicate, and the taste is very good. The method is super simple, it can be done in 1 hour, but it is more nutritious and healthier than ordinary butter cakes, less oil and sugar, and better for the body. This cake, I didn’t use a drop of coloring, and used vegetable juice to adjust the color. The color is elegant, the sugar content is less, the taste is more delicate, it is beautiful and delicious, and it also allows children to eat more vegetables. A particularly good recipe . If you like baking, you can try it. This method can also bring out other beautiful and delicious colors, even saving money on pigments. "

Ingredients

Golden Autumn Cake

1. All the ingredients are ready.

2. All the ingredients are ready, the pumpkin is steamed in advance and then pressed into a puree with a spoon while it is hot, and then sieved to make the pumpkin puree more delicate. Let cool for later use. Pumpkin puree needs to be mixed with whipped cream. It must be cooled, otherwise the whipped cream will melt easily.

3. After the pumpkin puree is processed, start to make cakes. After the eggs are separated from the egg white and the yolk, put the egg white in an oil-free and water-free basin, add 60 ml of sugar in two portions, beat with a whisk until hard foaming, lift the whisk , The meringue paste appears stiff and upright triangles.

4. Beat the egg yolks with a whisk, add oil and milk, and beat evenly.

5. Sift the egg yolk batter into the low powder, and stir with a spatula to form a uniform cake batter.

6. Spoon a scoop of the egg white paste into the egg yolk paste, stir evenly, pour the mixture into the egg white paste, and mix well again with the mixing method.

7. The mixed cake batter was scooped into a cake mold. I used a four-inch and a six-inch live-bottom cake mold. Fill the cake batter 7 minutes full.

8. Put the two cake molds into the oven, the lower layer, at 150 degrees, bake the 4-inch cake for 40 minutes, and the 6-inch cake for 50 minutes. Both can be baked at the same time. Take out the 4-inch cake mold at 40 minutes.

9. The baked cakes are placed on the drying rack together with the molds, and after they are thoroughly cooled, use a knife to cut both cakes into three even pieces.

10. Pour 400 grams of whipped cream into an oil-free and water-free container, and add 30 grams of sugar. Because it is for children, the sugar is specially reduced, and the whipped cream is beaten until it is firm.

11. Cut the dragon fruit into small pieces. Spread a layer of light cream on the cake block, and then sprinkle a layer of dragon fruit. Use a spatula to sort and smooth each layer in turn. Stack the cake blocks carefully.

12. Spread the surface with light cream on the outside, and both cakes are ready. Then, with the help of a spatula, carefully place the 4-inch cake on the 6-inch cake, carefully sort out the seams, and patch with excess light cream.

13. Add 70 grams of pumpkin puree and 10 grams of sugar to the remaining 100 grams of whipped cream, mix and beat with a whisk until it becomes runny.

Tips:
Pour pumpkin cream on the cake and decorate with ginkgo leaves. With the decoration of ginkgo leaves, the simple pumpkin puree cream glaze immediately looks a lot noble. In fact, I bake it at home, and more importantly, it is healthy. This cake does not have any pigments added, and it is mixed with vegetable puree. Nutrition and health are most in line with the theme of home baking.