Santa Cream Birthday Cake

Santa Cream Birthday Cake

1. Prepare the ingredients, put the milk, salad oil, and 10g white sugar in the cake dough into a clean basin, and use a manual whisk to stir until there is no large oil on the surface;

2. Separate the egg white and egg yolk, add the egg yolk to the mixed liquid of milk and edible oil, continue to stir evenly with a manual whisk;

3. Sift in low-gluten flour;

4. Use a manual whisk or a rubber spatula to gently stir evenly;

5. Add a few drops of lemon juice to the egg whites;

6. First make a rough bubble state at low speed;

7. Add one-third of the white sugar;

8. Continue to beat until the egg whites gradually turn white and become delicate, then add one third of the white sugar;

9. After sending it until clear lines appear and the lines do not disappear, add all the remaining white sugar;

10. Dispatch until the egg white can be pulled out of the straight small hook state, that is, the hard foaming state;

11. Take 1/3 of the beaten egg whites into the egg yolk paste, gently stir evenly with a rubber spatula, using cutting or mixing methods;

12. Pour all the mixed egg yolk paste into the remaining egg white bowl;

13. Stir in the same way until the egg white and egg yolk paste are completely mixed;

14. Pour the cake batter into the cake mold, hold the cake mold with your hands and gently shake it a few times;

15. Preheat the oven at 150 degrees in advance for about 10 minutes;

16. After the oven is preheated, put the cake mold with cake batter into the bottom layer of the oven for bake, bake for about 20 minutes, and then cover with tin foil according to the color;

17. After the cake is out of the oven, first pick up the mold and shake it for a few times, then buckle it upside down and let it cool, and then release the mold after it has cooled completely;

18. Cut the cake blank horizontally into two slices. Normally, it is divided into three or four slices, because considering that you don't like to eat light cream, just divide it into two slices. Try not to cut diagonally when slicing, you can use auxiliary tools to help;

19. After the cake dough is ready, first take 350g whipped cream and add 28g white sugar;

20. Use an electric whisk at low speed until clear lines appear;

21. Take a piece of cake blank and place it on the decorating table, and spread a layer of light cream evenly on the surface;

22. Place the cut avocado slices and banana slices at will (the sandwich fruit can be according to your favorite taste);

23. Spread a thin layer of light cream on the surface of the fruit;

24. Put another piece of cake dough;

25. Use a spatula to evenly spread a layer of light cream on the surface and surroundings of the cake. Zhou will try to smooth everything out. Please ignore my imperfect surface drawing;

26. Whip the remaining whipped cream and white sugar until it stands upright, put it into a piping bag, use the piping mouth to squeeze out the patterns on the sides and the top at will, finally decorate the hat with strawberries, and paint with melted dark chocolate Extend the eyes and mouth, and decorate the nose with grapes;

Tips:

1. The basin used for making cakes with egg whites and egg yolks should be water- and oil-free;
2. The egg whites for chiffon cakes need to be sent to a hard foaming state;
3. The temperature and time of baking need to be adjusted according to the temper of the oven;
4. Immediately after the cake is out of the oven, buckle upside down and let it cool on the vacant net, and then demould it after it has cooled completely;
5. The whipped cream for spreading the noodles and the whipped cream for decorating the flowers need to be sent separately.