Plum Cake

Name: Plum Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Six inch chiffon cake; 300g Light cream; 30g Soft white sugar; 80g milk; 2 tablets Fish film; 1 drop Yellow pigment; drop Blue pigment; 1 piece Dragon fruit

by White~fog

4.9 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

In the March of Yangchun, the peaks of light and blessing are continuous, and the heavy ridges are overlapping with green. At four o'clock there are flowers that do not thank you, and at eight festivals there is a scene of ever-chun. Whenever the end of winter and the beginning of spring, the plum blossoms bloom in the cold, stretching their glamorous appearance, and pour the elegant fragrance, which makes people intoxicated. The plum blossoms are in the area of Dengwei Mountain for more than 30 miles. At a glance, it looks like the sea is rippling and the ground is full of snow. Let's have a plum cake for the occasion! "

Ingredients

Plum Cake

1. Cut the sides of the chiffon cake, one circle smaller than the cake mold, and then cut two.

2. Add 220 grams of whipped cream to 22 grams of sugar, beat until slightly grained, and put it in the refrigerator.

3. Put 80 grams of milk into the fish film and soak it softly. After the soaking is soft, put the fish film in a pot and melt in water.

4. Pour the melted fish film into the whipped cream and serve as mousse filling.

5. Cut the dragon fruit into thin slices, carve out a plum shape with a biscuit mold, and make a circle around the mold.

6. Put a slice of cake.

7. Pour half of the mousse filling.

8. Add another slice of cake.

9. Pour in the remaining mousse filling, cover with plastic wrap and place in the refrigerator for 4 hours.

10. Put 80 grams of whipped cream in 10 grams of sugar and whip to the piping state. Take a small part of the whipped cream and put the yellow pigment and blue pigment, stir evenly, and put them into the piping bag.