Name: Little Princess Birthday Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 egg; 60g Low powder; 55g milk; 50g Corn oil; 600g Animal whipped cream; Some Strawberry; Some Mango; Some chocolate; A small amount Imported food coloring; 55g Caster sugar (add egg whites); 10g Caster sugar (add egg yolk); 48g Caster sugar (add light cream)

Little Princess Birthday Cake

by Manxiang Hut

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

My niece’s birthday is approaching. In previous years, her aunt bought the birthday cakes. This year, the little girl greeted her aunt early and told her aunt not to buy it, saying that I would make cakes. Uh... After receiving this glorious task, I was a little nervous (I won’t tell you that I made a cake for the night in my dream the night before), especially if I don’t have enough time, I have to go to work, so I can only smoke in the morning. Finished before work and between get off work at noon, because I have never tried this kind of cartoon cake, it was really a bit messy, and there was the idea of giving up in the middle. Fortunately, it was finished on time in the end, but because of the rush of time, the details were not completed very satisfactorily. Come on next time!
In the evening, I returned from work and brought the cake back to my hometown. The people in a room had finished their dinner and waited for the cake. Everyone praised the taste. But I only had an 8-inch mold. In the end, the cake was not divided enough. The kids are divided, and there is not enough food, uh...Does it seem to have to enter a 10-inch mold again? "

Little Princess Birthday Cake

1. The yolk and egg whites are separated, and the egg whites are refrigerated first.

2. Milk, corn oil and 10 grams of sugar added to the egg yolk are weighed and mixed.

3. Weigh 55 grams of low-flour and egg white sugar.

4. Mix the mixture of 2 with a manual whisk at low speed. After heating to a boil, slowly shake the milk pan about 100 times to cool it down properly.

5. Quickly sift in low powder.

6. Use a spatula or egg custard to mix well.

7. Add egg yolks in portions and mix well with egg custard or spatula.

8. Mix into a smooth egg yolk paste.

9. Add a few drops of white vinegar or lemon juice to the egg whites and beat them into fish-eye bubbles at low speed.

10. Add 55 grams of granulated sugar in three times and beat until it is dry, with a small upright tip on the head of the whisk.

11. Take 1/3 of the egg white and add the egg yolk paste, stir evenly.

12. Pour 11 into the remaining 2/3 egg whites.

13. Stir in a J shape and mix evenly into a smooth batter.

14. Pour the batter into the mold and tap a few lightly to remove large bubbles. The heat is 150 degrees, and the heat is 160 degrees, 55 to 60 minutes.

15. Immediately after being out of the oven, drop it and buckle until it cools down and release it from the mold.

16. Divide the cake into three pieces.

17. Dice strawberries and mango.

18. Whip the whipped cream with sugar.

19. Take a slice of cake and spread a layer of cream and a layer of fruit.

20. Spread another layer of cream.

21. Cover the last layer of cake in the same way.

22. Spread a layer of cream on the outside of the cake.

23. Use a toothpick to outline the pattern on the face.

24. Use melted chocolate to outline the outline. (If the chocolate is easy to solidify in cold weather, you can add some whipped cream to soften the mixture, it will be easier to operate)

25. Take appropriate amount of whipped cream to adjust to the desired color, respectively pull the thread to squeeze to the corresponding area, (you can cut a small opening under the disposable piping bag, mine is still a little bigger.) Then mount a circle of flowers underneath. .