Name: Red Pomegranate Cheese Velvet Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 120g Low-gluten flour; 25g Red yeast powder; 3 pcs egg; 120g Caster sugar; 135g butter; 110ml milk; 140g Cream cheese; 2 pcs yolk; 8g corn starch; 3 drops Vanilla extract; 50ml Shimizu; 15ml Cointreau; 100ml Light cream

Red Pomegranate Cheese Velvet Cake

by Solid bonbon

4.6 (1)

Favorite

Difficulty

Hard

Time

Serving

When I was pregnant with him, I secretly vowed in my heart that I would give him a birthday cake that I made for his birthday every year~ This year is the third year, and the child grows up day by day, so many things can be understood, and there are many things. To my own preference, sweets are probably a delicacy that all children can’t refuse. From the first day I made cake embryos, this little guy kept trying to eat. In order to prevent him from "destroying", I had to urge his father. Hurry up and take the kids out to have a good time~ I chose red pomegranate this year. One is the fruit I’ve started to like recently. Second, in August this year, the child’s boss’s birthday cake went wrong at home. This time I took a red pomegranate. Cakes, even if the ancestors and grandchildren meet the scene, they will have a happy life! The old man is so happy:)"

Red Pomegranate Cheese Velvet Cake

1. Pour the eggs into the basin, add fine sugar and beat until the liquid will not disappear immediately after dripping; (cake embryo)

Red Pomegranate Cheese Velvet Cake recipe

2. Sift in low-gluten flour; (cake base)

3. Sift in the red yeast rice powder; (cake embryo)

4. Stir evenly from bottom to top, pour in the butter after melting and continue to stir; (cake embryo)

5. Preheat the oven to 190 degrees, pour the cake batter into the mold, knock out the air, and bake for 30-40 minutes; (cake embryo)

6. Pour clean water into the milk pot, add fine sugar, stir the water continuously on low heat and let cool, pour Cointreau for use; (syrup)

7. Beat the two egg yolks and stir evenly; (cheese stuffing)

8. Pour milk and fine sugar into the milk pot, turn on a low heat and stir continuously until it melts, then turn off the heat; (cheese filling)

9. Sift low-gluten flour and cornstarch into the egg yolk and stir evenly; (cheese stuffing)

10. Pour all 11 parts into the remaining sugar and milk in the milk pot and stir evenly; (cheese filling)

11. Add the natural cream cheese and keep stirring until it is smooth (cheese filling)

12. During the period, turn on a low fire to evaporate the water, pay attention to the stickiness of the cheese filling; (cheese filling)

13. Beat the butter into feathers; (cheese stuffing)

14. Mix with cream cheese yolk paste; (cheese filling)

15. Cut the cake slices into 3 slices for use; 16, 17, 18, 19,

16. Use a brush to dip the syrup and brush it on the cake slice;

17. Fill the piping bag with cheese filling and fill the cake slices;

18. Brush the second piece of cake with a layer of syrup, and then cover the cake with cheese filling. The third piece is the same as the second piece;