Raspberry Cheese Stuffed Beaver

Raspberry Cheese Stuffed Beaver

1. Prepare the materials, separate the egg whites and egg yolks

2. Add caster sugar A and vanilla extract to the egg yolk (if you don’t have it, don’t leave it)

3. Stir until the egg yolk paste thickens and the color becomes lighter

4. Add granulated sugar B into the egg whites three times and beat until neutral foaming and meringue state

5. Take 1/3 of the meringue and add it to the egg yolk paste, stir evenly

6. Sift in low-gluten flour and mix evenly

7. Take another 1/3 of the meringue, stir evenly, add the remaining meringue, and stir evenly

8. The batter is delicate in the end. Pour the finished batter into 4 round baking pans.

9. Preheat the oven at 190 degrees, and bake the middle layer at 160 degrees for about 8-10 minutes.

10. Put the baked cake body on the drying net until it is not hot

11. The butter and cream cheese are softened at room temperature, and the butter is slightly whipped; powdered sugar and cream cheese are added to the butter and stirred into a delicate cream

12. Take an 8-tooth piping nozzle and put the filling into the piping bag

13. First squeeze a piece of filling in the middle of the cake body, then put the raspberry, and then squeeze the filling in the z-shape to completely cover the raspberry

14. Put two raspberries (or blueberries) on the top layer and sprinkle with a thin layer of moisture-proof powdered sugar.

Tips:

1. Control the temperature and time, the cake body is thin, it is easy to be over-colored or the edges are burnt
2. If the edge of the cake body is not soft enough after the cake body is completely cooled, it can be sealed and refrigerated overnight, and it will be softer after regain
3. If you want the cake body to not stick to your hands, you can open the hot air to bake it, so that it will not be easy to curl
4. The filling part can be directly replaced with 100g whipped cream and 10g fine sugar.