Rosehip Basket Cake

Rosehip Basket Cake

1. Separate the egg whites and egg yolks, and pay attention to the egg whites to be free of water and oil.

2. Break up the egg yolks.

3. Add 20 grams of sugar to the egg yolk and stir well.

4. Add milk to the egg yolk and mix well.

5. Add corn oil to the egg yolk and mix well.

6. Sift 90 grams of low-flour powder into the egg yolk and stir evenly.

7. Beat the egg whites until thick foam, add 20 grams of sugar, continue to beat until fine foam, then add 20 grams of sugar, when beaten to wet foam, add 20 grams of sugar, and finally beat to dry foam. Preheat the oven to 150 degrees.

8. Add a third of the egg white paste to the egg yolk paste.

9. Mix the egg whites and batter up and down with a spatula.

10. Pour the mixed batter into the remaining egg whites and stir evenly.

11. Pour the batter into the cake mold, knock to remove bubbles, put it in the preheated oven at 150 degrees and bake for 55 minutes

12. Pour the batter into the cake mold, knock to remove bubbles, put it in the preheated oven at 150 degrees and bake for 55 minutes

13. Put the baked cake upside down on the baking net and let it cool.

14. Stir the grape juice and honey well.

15. The butter melts in water.

16. Sift 100 grams of low flour into the butter.

17. Sift 100 grams of low flour into the butter.

18. Add appropriate amount of milk and knead into a smooth dough.

19. Cut the apple in half lengthwise, removing the top and bottom.

20. Cut the apple into even slices.

21. Boil water in the pot, add the apple slices and boil again, continue to cook for about a minute, cover the lid and set aside.

22. Boil water in the pot, add the apple slices and boil again, continue to cook for about a minute, cover the lid and set aside.

23. Roll half of the dough into thin dough pieces and cut into 20 cm long squares.

24. Cut the dough into strips of about 8 mm, take 8 or 9 apple slices and place them on top of each other. (The straight edge of the apple slice is aligned with the dough slice)

25. Roll up from one end to the other, and put the rolled apple blossoms into the mold.

26. Put the apple blossoms in the oven and bake them at 200 degrees for 15 minutes, then brush them with honey grape juice and bake them for 5 minutes.

27. Take the other half of the dough and knead it into a strip, weave it into a flower basket and carry it by hand, (note that the width should be appropriate), and bake it at 180 degrees for 15 minutes.

28. After unmolding the cake, place the bottom up on the decorating table.

29. Use a knife to cut the cake base into a flower basket shape with a narrow top and a wide bottom.

30. Use a knife to slice the cake into two pieces.

31. Whip the whipped cream with 50 grams of sugar until thick.

32. Add the right amount of cocoa powder and whip into cocoa cream

33. Spread cream between the two layers of cake.

34. Spread cream around the cake.

35. Turn the cake over into a flower basket with a wide top and a narrow bottom. Spread cream on the surface.

36. Use the flower basket mouth to draw the pattern of the basket around the cake.

37. Sift the cocoa powder at the mouth of the basket, and spread the remaining cream on the center of the cake surface to raise the fruit.

38. Place apple roses on the outer circle, decorate the middle with fruit, and insert the roasted handle

Tips:

The main ingredient list is the cake ingredients, and the ingredient list is the flowers and flower baskets.