Rose Chocolate Cream Cake

Name: Rose Chocolate Cream Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g Low-gluten flour; 2 pcs egg; 70g Caster sugar; 35g milk; 20g Corn oil; 5g corn starch; 200ml Light cream; A few drops Purple pigment; Some chocolate beans

by Little C Food

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Gifts of roses, hand a fragrance. Today is 520. There are all kinds of publicity about 520 confession day, and the roses from the flower shop are even more expensive. I believe everyone knows the number 520 means "I love you". In fact, every day with love is 520. A life with family and love is a kind of happiness, but also a kind of cherishment.
Personally make an edible rose for your family and loved ones. I believe he/she will receive not only touch, but also happiness.

Ingredients

50g Low-gluten Flour
2 pcs Egg
70g Caster Sugar
35g Milk
20g Corn Oil
5g Corn Starch
200ml Light Cream
A few drops Purple Pigment
Some Chocolate Beans

Rose Chocolate Cream Cake

1. Prepare materials.

2. Separate egg yolk and egg white. Add 10g of caster sugar to the milk, and mix the caster sugar and milk evenly with a manual whisk. Then add corn oil and continue to beat with a manual whisk and mix well.

3. Sift low-gluten flour and cornstarch, add the mixed milk, and mix well in corn oil.

4. Add the egg yolk to the well-mixed batter.

5. Stir the egg yolk paste evenly.

6. Add 30g of granulated sugar to the egg white three times and beat until the egg white can replace the hook. Take one third and add it to the egg yolk paste and mix well.

7. Add the evenly mixed egg yolk paste to the remaining egg whites and continue to mix evenly.

8. Add an appropriate amount of chocolate beans to the evenly mixed cake batter and stir evenly.

9. Pour the cake batter into the mold.

10. Preheat the oven to 150 degrees and bake for 30 minutes.

11. Take out the baked cake and let it cool. Add 30g of caster sugar to the whipped cream in three times, and then add a few drops of purple pigment when adding the second caster sugar to continue to beat. Put the whipped cream into a piping bag, take a cake and mount 5 small roses on the cake.

12. Then mount 3 small roses on the top to fill the gap. Just fill in the gap around the cake.

13. The rose chocolate cream cake is ready.

Tips:
Reminder: After the cake is ready, it is best to eat after refrigerating. Adding some chocolate beans can make the simple sponge cake taste richer.