Mother's Day Cream Cake

Mother's Day Cream Cake

1. Prepare all the materials first

2. Separate the eggs first, put the egg whites in a clean egg-beating bowl, the egg-beating bowl must be clean, oil-free and water-free, put the egg yolks in another bowl, first process the egg yolk paste, and mix the milk and corn oil together

3. Use a manual whisk to beat and mix evenly and completely mix well, and mix until there is no water and oil

4. Sift in the low-gluten flour and use a spatula to stir the low-gluten flour until there is no dry powder.

5. Then pour the egg yolk into the basin, and then use a spatula to stir and mix well. Just mix until the liquid egg yolk paste is ready, so that the egg yolk paste is ready and set aside

6. After the egg yolk paste is made, beat the egg whites. Turn on the electric whisk at a low speed. First beat the egg whites to the point of fish-eye foam, and then add one-third of the fine sugar.

7. When the egg whites are slightly fine and soft, add 1/2 of the remaining sugar

8. Then continue to beat until the eggs stand up to form a small hook, and then add the last fine sugar and corn starch

9. Continue to beat until the egg beater is lifted to form a hard pointed hook

10. Take one third of the beaten egg whites into the egg yolk batter, use a spatula to cut and mix, and mix from 2 o'clock to 8 o'clock from bottom to top to mix the cake batter evenly until it is invisible Egg white

11. Pour the batter that has just been mixed back into the egg whites, and then similarly cut and mix, turning from 2 o'clock to 8 o'clock from bottom to top, and mix the cake batter evenly until the egg whites are not visible. The mixed batter is fluid but relatively viscous

12. Pour the mixed batter into a 6-inch mold, pour 7-8 minutes full, don’t pour too much, after pouring, shake the mold a few times to shake out large bubbles, and then use toothpicks to treat the small bubbles on the surface

13. Preheat the oven at 160 degrees for 10 minutes in advance. Put the cake on the baking tray and put it in the middle of the preheated oven. Heat up and down at 160 degrees for 50 minutes. Remember not to open the oven door midway.

14. After being out of the oven, shake a few times from a height of 20 cm to shake out the heat inside, and then buckle upside down for 2 hours until it is completely cooled before it can take off.

15. After the cake is completely cool, use a slice aid to divide the cake into three pieces

16. First cut the fruit you like into small pieces, I use mango, red dragon fruit, kiwi fruit

17. Now let’s whip the whipped cream. I like to use the blue pinwheel to pour the whipped cream into the basin of the chef’s machine.

18. Pour in granulated sugar and add a little bit of salt. I personally like to add a little bit of salt to neutralize the sweetness of the whipped cream.

19. Install the egg beater on the cook machine, and then turn the button to the 5th gear to whip the whipped cream. This is very important. You must squat and watch. Don't walk away, lest the cream has been beaten and the good cream was wasted.

20. After about 1 minute, the following postures suitable for wiping will appear. The cream for wiping should be slightly softer, and it should be smoothed until it has a little texture. If it is too hard, it will be thicker and thicker when wiping the surface.

21. Put the first piece of cake on the decorating table and spread cream on the surface of the cake,

22. With fruit in the middle

23. Apply cream again

24. Then cover the second slice of cake and then spread the cream, and put the fruit in it

25. Spread the cream again, and cover the cake slices at the end

26. Then spread the cream on the surface, spread the surface evenly, and then spread it around the cake

27. Use a triangular scraper to scrape a circle evenly

28. The piping bag is filled with a spiral 8-tooth piping nozzle, and then the remaining light cream is placed in the piping bag.

29. Just squeeze your favorite pattern on the surface of the cake

30. After finishing the pattern on the cake, use decorating sugar to decorate separately

31. First prepare a hot water, put a small bowl in it, put the chocolate in the small bowl, and the insulated water will melt the chocolate

32. Add the right amount of whipped cream to the melted chocolate to make ganache

33. Put the adjusted ganache into a piping bag, cut a small mouth with scissors, and then write the words on the surface of the cake. The words on the surface are very random. I don’t write very well and my hands are shaking.

34. Side finished drawing

Tips:

The fruit inside the cake can be very random, and the surface decoration can also be very random