Rose Cream Cake
by West Horse Gardenia
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Prepare all the ingredients.
2. Add 20 grams of sugar, oil and milk to the egg yolk. Stir well
3. Sift into the powder.
4. Cut and mix evenly without particles.
5. Add a few drops of lemon juice to the egg whites. Add 20 grams of sugar in 3 times. Dispense until dry foaming.
6. The beaten egg whites are cut and mixed into the egg yolk batter in 3 times.
7. Cut and mix evenly into a cake batter.
8. Pour the cake batter into the mold and knock to remove air bubbles.
9. Put in the oven at 160° for 30 minutes. When out of the oven, let it cool down.
10. Add icing sugar to the whipped cream and beat until there are obvious lines.
11. Drain the yellow peach and cut off small pieces.
12. Divide the cake into 3 slices evenly from the middle.
13. Take a piece of cake and place it on the decorating table, and then spread a layer of cream. Add yellow peach grains.
14. Smooth the sides of the cake with cream.
15. Add a drop of pink pigment to the remaining cream and whipped into pink cream.
16. Put it into a piping bag with a toothless piping mouth.
17. Squeeze the florets evenly from the bottom of the cake. Decorate with silver beans when you are all done.
Tips:The decoration should be squeezed from the bottom of the cake.
