1. Put the butter in a basin after softening, and stir into a delicate paste;
2. Add the granulated sugar and whisk evenly with a manual whisk until the butter paste is a bit whitish and the granules of the granulated sugar become less;
3. Add the egg liquid in 3-4 times, stirring each time until it is completely absorbed, then add the next time;
4. The butter paste after adding should be fluffy and light without oil and water separation;
5. Add lemon juice and stir well;
6. Add lemon zest and mix well;
7. Sift the low-gluten flour into the butter paste mixed above, and use a rubber spatula to turn into a dry powder-free batter;
8. Put the batter into the cake mold and smooth the surface slightly with a spatula;
9. Preheat the oven to 170 degrees, place the grill on the middle of the oven, and bake for about 40 minutes, and the surface is ready to be colored;
10. After the cake is baked, wait for it to cool before demoulding, then melt the dark and white chocolate in water;
11. Put the melted chocolate into the piping bag, cut a small hole, squeeze the dark chocolate into the bear’s eyes on the front of the Rilakkuma cake, and then squeeze the white chocolate on the bear’s nose;
12. After the white chocolate has cooled, draw the shape of the mouth with dark chocolate.
13. Finished product
Tips:1. In addition to decorating with chocolate, you can also decorate with meringue frosting;
2. If it is not an anti-stick mold, apply softened butter to the inside of the mold before putting it in the batter to make the cake better unmolded.
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