Simple Materials Can Easily Create Fresh Desserts-[cream Almond Cake]

Simple Materials Can Easily Create Fresh Desserts-[cream Almond Cake]

1. After separating the white and egg yolk, pour them into a clean container, beat the egg yolk, add 30 grams of fine sugar, and stir evenly

2. Add milk and mix well, then add salad oil and mix well

3. Sift in low-gluten flour

4. Stir thoroughly to make the flour and egg yolk completely fuse into egg yolk paste for later use

5. Add 1/3 fine sugar to the egg whites and beat them until they are whitish and fine. Add another 2/3 fine sugar, each time until they are blended, then add the next time.

6. Until the egg whites are short and upright with small sharp corners, that is, hard foaming

7. Take 1/3 of the egg white paste into the egg yolk paste and use a rubber spatula to gently turn up and down to mix evenly

8. Then pour it into a container with 2/3 of the protein paste, and gently stir evenly with the same method, being careful not to stir too hard

9. Stir thoroughly and mix evenly into a fine and sticky cake batter

10. Pour the mixed cake batter into the mold

11. Preheat the middle layer of the oven at 150 degrees for about 45 minutes. After baking, take out the cake and place the cake upside down on the grid to cool and release.

12. Add an appropriate amount of icing sugar to the animal whipped cream, fill it with ice water in a large container, and send the whipped cream over the ice water

13. Hit to the level of rigid decorating

14. Cut the chiffon cake into two

15. Spread a layer of cream and sprinkle some dried cranberries

16. Put another piece of cake base, spread the cream evenly on the surface, and smooth the surface with a spatula

17. Pour half of the almond slices into the grinder to make a powder, sprinkle on the surface of the cream cake, stick the almond slices on both sides, and finally put the chocolate decoration on it.

Tips:

A: When mixing the batter for chiffon cakes, you need to pay attention to the technique. Gently stir up and down with the cooking technique to prevent the protein from defoaming and puffing. The mixed batter is in a fine and thick state. If the batter is in the process of mixing It is very rare and there are many small bubbles, indicating that the egg white has been defoamed, and the cake baked in this way is unsuccessful



B: Animal whipped cream has poor stability, but it is relatively healthy. It needs to be refrigerated sufficiently before being sent. It is easier to send away with ice water.



C: The middle layer can also be replaced with fruit, pudding, etc. The almond slices used on the surface can also be melted with chocolate in water. When it is cool to hard, use a spoon to scoop out the chocolate slices and sprinkle them on the cream cake, which is also very beautiful