1. Separate the egg whites from the egg whites (the eggs need to be taken out of the refrigerator to warm up) and put them in a water- and oil-free basin
2. First make the egg yolk paste, beat the egg yolks, add one-third of the sugar, then add milk, vegetable oil, chocolate powder, vanilla powder, baking powder in portions, mix the ingredients evenly, and let the oil mix well.
3. Add cream of tartar to the egg whites (you can drop a few drops of lemon juice if you don't have it) to make the egg whites look whiter without a fishy smell. Stir with a whisk and add the sugar in portions until the whipping is stiff and foamy. Lift the front end of the whisk into a triangle shape. The egg white paste is complete. (At the same time, the oven is preheated to 150 degrees, the temperature depends on the power of the oven, and the lower temperature can be adjusted to 180-200 degrees)
4. Take the egg yolk paste that has just been adjusted, and use a rubber spatula to take one-third of the egg white paste and mix it evenly by cutting and mixing. Be careful to move quickly. After mixing well, pour all the egg yolk paste into the remaining egg white paste and mix well. The method is the same as above. Pour the last mixed cake batter into the cake mold. The mold can be thrown lightly before putting it in the oven, and the big bubbles will be shaped to look good. Bake in the oven for 20 minutes. In the middle, you can pay attention to the cake changes and adjust the temperature in time. The baking stall I use is the upper and lower fire.
5. During this period of time we can talk about how to whip the cream, and some friends say that the cream is not easy to whip, but in fact there is none. I am also a novice, as long as I keep the cream in the refrigerator, take it out and pour it into a basin and beat it directly. If it can be separated from ice water when the weather is hot, it will be easy to pass. Add sugar in 3-4 times while passing. I will upload pictures of whipped cream when I have time. Put the whipped cream in the refrigerator. Because the cream requires a high temperature and the cake needs to be cooled, you can put it in the refrigerator during this time.
6. Take out the Oreo cookie and twist it. Take out the cream in the middle, put it in a fresh-keeping bag and smash it into pieces. Take out the mango and yellow peach and cut into a flower knife for later use.
7. After the cake is baked, it is inverted and cooled, which can be easily demoulded. The Sanneng mold I used, although it said it was not sticky, it would not stick well when brushing.
8. Put the demoulded cake on the cooking table and divide the cake into two with a knife. Take out the whipped cream for DIY. Make the cream and jam into a cake filling, and then smooth the whole cake with cream. Use a piping bag to squeeze out the pattern you like, and put the prepared Oreo cookies, yellow peach and mango on top. Just use your imagination!
9. Haha, finished! Friends like it very much, especially the Oreo on top with creamy fruit tastes good. Come try it~~~
10. Here is a cutaway! Is it appetite? ?
11. Plus a picture of the chocolate chip cookies and cream made today! ! Hehe
