"santa Claus in A Meeting" Cream Cake

"santa Claus in A Meeting" Cream Cake

1. The cake ingredients are ready (the amount of one cake)

2. Put the milk and corn oil into the basin and mix well, then separate the egg white and egg yolk, and put the egg yolk directly into the milk corn oil basin, and the egg white into the oil-free and water-free basin.

3. After the egg yolk, milk and oil are fully stirred, add 20 grams of sugar and beat evenly

4. Sift low powder and salt into the egg yolk paste and beat evenly

5. Squeeze a few drops of lemon juice into the egg whites

6. Use an electric whisk to make coarse bubbles, add 20 grams of sugar, and continue to beat at high speed

7. When the foam is fine and dense, add 20 grams of sugar and continue to blow at high speed

8. When there are obvious lines, add the remaining 20 grams of sugar

9. Lift up the whisk, when there is a small upright corner, the whisk is complete. At this point, preheat the oven to 140 degrees

10. Take one third of the egg white paste into the egg yolk paste

11. After mixing evenly, add another third of the egg white paste

12. Add the remaining meringue batter and mix into a fine and smooth cake batter

13. Put the cake batter into an 8-inch movable bottom mold and shake it lightly to produce large bubbles

14. Put it into the preheated oven, the middle layer, first start at 140 degrees, and bake for 30 minutes, then turn to 170 degrees, and bake for 20 minutes.

15. After baking, lightly shake it a few times to shake out the excess heat in the cake body

16. Buckle upside down on the drying rack, let it cool down and demould

17. Two cakes ready

18. Cut each cake in half crosswise, use only three of them, and eat the other one directly or use it for other purposes

19. Strawberry cleaned

20. One part is cut into small dices for filling, and the other part is used for surface decoration

21. White sugar and whipped cream are ready, and whipped cream must be kept in the refrigerator for at least 24 hours before use

22. 400g whipped cream and 60g white sugar in a basin

23. It is swollen and slightly hardened, 8 or 90% is the best, especially hard ones will have too many air holes in it.

24. Place the cake base on the paper tray, spread a layer of cream, and then evenly spread a layer of diced strawberries

25. Apply another layer of cream

26. The second layer is completed according to the above process

27. Put the third layer on

28. Apply cream on the surface, don’t worry too much about whether it’s level or not, because some decorations will be done later to make up for the lack of the surface.

29. Use a ruler to measure the height of the cake, use a small string to measure the perimeter of the cake, and then cut out the corresponding strips of paper with oil paper, and use a slightly wider oil paper to pad the bottom

30. Break the dark chocolate into small pieces and put it in a piping bag. Don’t cut the mouth at the front. You can use rubber bands or tie the mouth to tie tightly at the back.

31. Put it in a hot water pot and melt the dark chocolate

32. Cut a small opening on the front of the piping bag, and squeeze out the pattern on the oil paper at will,

33. Grasp the time, when the chocolate is not completely set, wrap the paper around the cake body and gently press it with your hands

34. Remove the paper and finish the chocolate rim

35. Beat some whipped cream

36. Put on a suitable flower mouth and put in whipped cream

37. Decorate the bottom side, flatten the bottom of the strawberry, then cut off the head, put it on the top surface of the cake, squeeze some cream, then put the strawberry on top, finally squeeze the cream on the blank space for decoration, and use the rest Make Santa’s eyes and flower core with chocolate, sprinkle some powdered sugar on the surface, and treat it as snow

38. The cake is complete. After the meeting, Santa Claus is going to send gifts to various places

Tips:

This is a chiffon cake. The amount of ingredients *2 means to make two cakes, the front is the amount; when making the chocolate rim, you must grasp the time, not use it before it has solidified, or use it when it cannot be completely solidified. My first one is too long to use, so I had to make another one, so please watch the chocolate coagulation state closely. Don’t whip the whipped cream too hard or the bubbles in the too hard cream. Too much, there will be a lot of voids when you wipe the noodles, which can’t be wiped out, so you have to experience it more, it’s best to hit 8 or 9