Red Plum Spring Cake
1.
First make the walnut cocoa sponge cake base, and put the walnuts into the food processor
2.
Cut into chopped walnuts and set aside
3.
Cut the butter into small pieces and put it in the milk
4.
Insulated water melts the butter and keeps it warm, set aside
5.
Add fine sugar to the eggs
6.
Dispense at about 40℃ warm water until the egg paste drips and the lines do not disappear
7.
Sift in the low-powder and cocoa powder in stages, stir evenly each time, and then sift into the next time
8.
Stir evenly
9.
Add the warm milk butter solution and stir evenly
10.
Add chopped walnuts and mix well
11.
Pour into a 6-inch round mold covered with greased paper and shake out bubbles
12.
Put it in the preheated Daogrs G7 steaming oven and bake at 180℃ for 30 minutes
13.
When the cake is not hot, tear off the oil paper after baking.
14.
After the cake is completely cooled, cut off the uneven part at the top and cut into 3 slices
15.
The whipped cream is added with fine sugar, and it is beaten until lines appear but it is still fluid, about 60% to 70%.
16.
Take a slice of cake, spread a layer of cream evenly, and repeat this step
17.
Until the base of the three slices of cake is spread
18.
Take a small amount of light cream and add a small amount of red pigment
19.
Turn to pink
20.
Use a spatula to pick a small amount and apply it on the side of the cake
21.
Smooth out to form a blooming effect
22.
Heat the whipped cream and pour it into the dark chocolate
23.
Stir until the chocolate melts
24.
Put it in a piping bag and install No. 3 flower mouth
25.
Draw window frames and plum tree trunks on the surface of the cake
26.
Add super red pigment to the remaining whipped cream and continue to whip until the texture is firm
27.
Put it in a piping bag and install a 59s flower mouth
28.
Squeeze plum blossoms staggeredly at the top of the trunk, and squeeze scattered petals of different sizes in the free space
29.
Add some petals on the side of the cake.
Tips:
1. The chocolate ganache used for the decoration of the window frame on the surface of the cake, ready to use, and keep it warm. The ganache will solidify after cooling. If the novice is not skilled in the operation, you can increase the amount of whipped cream to make it more Liquidity.
2. Two kinds of pigments are used for color mixing, Wilton red for pink blooming cream, americolor for plum blossom is super red, which is darker than ordinary red, but if you want to bring out a positive red, you need to add a lot of pigments, if you mind Pigment can be reduced according to your needs.
3. The recipe is made of 6-inch cakes, so the decorating mouths are all small in size. If you want to make a large-sized cake, the mouths should also be replaced with larger ones.
