The Most Beautiful Cherry Season-cherry Cream Cake
1.
Prepare materials, separate the white and the yolk
2.
First, make the egg yolk paste. Add 3 egg yolks to 15 grams of caster sugar, gently beat them with a whisk, add 40 grams of salad oil and 40 grams of milk and mix well
3.
Mix low-gluten flour and cocoa powder, sift into the egg yolk paste
4.
Mix gently to form a streamlined batter
5.
Add 35 grams of fine sugar to the egg whites three times and beat them with a whisk until dry and foamy. When the whisk is lifted, the egg whites can pull out a short, upright sharp corner.
6.
Add 1/3 of the egg white paste to the egg yolk paste, use a rubber spatula to gently stir up from the bottom to mix evenly
7.
Then pour all the batter into the egg white batter and gently stir up from the bottom to mix evenly
8.
Become a homogeneous cocoa batter
9.
Pour the mixed cake batter into a 6-inch round mold, hold the mold with your hands and shake it hard on the table a few times to shake out the large bubbles inside, and put it into the preheated oven, 160 degrees, about 1 hour
10.
The baked cake is full
11.
Take it out of the oven, immediately buckle it upside down on the cooling rack and let it cool down slightly.
12.
The six-inch chiffon is ready and can be used to make various birthday cakes.
13.
Cut the cooled cake horizontally into two slices
14.
Put the whipped cream in the refrigerator in advance for 12 hours and then take it out, pour it into a clean container without oil and water, add fine sugar to beat, and cut the yellow peach into small pieces
15.
Take part of the cream and add a drop of pink food coloring to make a pink cream frosting
16.
Put a piece of cake on the cake mat, then use a spatula to spread a layer of cream
17.
Spread a layer of yellow peach grains evenly
18.
Spread a layer of cream and press a slice of cake
19.
Put cream on the surface and the surroundings. I didn't smooth it out much. I can make a bamboo basket behind it, so ignore it!
20.
Put the original color cream and pink cream into the piping bag of the flat zigzag piping mouth and the dot piping mouth.
21.
First squeeze a pink strip on the side and three primary color strips
22.
Press another pink
23.
Two more horizontal strips, the horizontal strips and the space in the front will be seamed together
24.
Make a circle of cake this way
25.
Then use a small chrysanthemum mouth to squeeze out the s-shaped edge on it
26.
Use pink cream to squeeze out the s-shaped side at the bottom
27.
Covered with small cherries
28.
Finally, it's gorgeous!
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