[tomato Recipe] Sponge Cake with Pink Skirt-realize Your Princess Dream

Name: [tomato Recipe] Sponge Cake with Pink Skirt-realize Your Princess Dream
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Whole egg (cake body); 110g Caster sugar (cake body); 6g Maltose syrup (cake body); 100g Low-gluten flour (cake body); 26g Butter (cake body); 40g Milk (cake body); 500g Light cream; 50g granulated sugar; Some Food coloring; Some Fruit

by I love tomato food

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I believe that every girl has a fairy tale princess dream, and the princess dress must be the most beautiful and luxurious. Today, this cake should satisfy your little wish. The pleated lace skirt is decorated with rose flowers, and the light pink is like a beautiful princess dress.
It is a good choice whether to send a girlfriend or a child. Valentine's Day is approaching, give her a pink skirt sponge cake made by you, love will definitely be even sweeter.
Storage: refrigerated for 3 days. Production time: 120 minutes. Finished product: 6 inches. Difficulty of production: four stars. Tools: electric egg beater, decorating turntable, 6 inch live bottom cake mold, large integrated silicone spatula, 20cm egg beater , Flour sieve, manual whisk, demoulding knife, decorating knife, bread serrated knife, cake layerer, baking oil paper"

[tomato Recipe] Sponge Cake with Pink Skirt-realize Your Princess Dream

1. The syrup cover plastic wrap heat insulation water softens, the milk and butter heat insulation water melts, keep above 40 degrees.

[tomato Recipe] Sponge Cake with Pink Skirt-realize Your Princess Dream recipe

2. Sift the low-gluten flour for later use, put the whole eggs in an egg-beating bowl, add all the sugar, add the syrup and stir until uniform.

3. Stir the insulated water slowly to about 40 degrees and leave the hot water.

4. Whisk at high speed. After 4-5 minutes, pick up the drops and draw the "8" on the cake batter.

5. Sift in low-gluten flour at one time and mix for 30-40 times until well mixed.

6. Then low speed for 2-3 minutes, the whisk does not move, turn the basin, the big bubbles are eaten, the egg batter becomes more delicate.

7. Pour the milk and butter mixture on the spatula and stir evenly.

8. Pour into the prepared mold, shake the bubbles gently, put it in the lower part of the preheated 160 degree oven, bake for 35 minutes, shake the cake again after baking, turn the grid upside down for 5-6 minutes, and then turn it over to cool.

9. After cooling, demould and divide into 3 portions with a cake layerer.

10. Whip the whipped cream until moist foaming.

11. Filter the mixed fruits into sugar water in advance.

12. Spread the cream each time, and then squeeze a circle around the edge of the cake with your finger biscuit mouth, so that the cake has an overall height.

13. Then spread the mixed fruits.

14. Repeat the above method until the last piece of cake is covered.

15. Then apply evenly and smooth the whole.

16. Add a little pink cream to the remaining cream and continue to whip until stiff foaming.

17. Use the small rose mouth, the mouth of the mouth is down and the mouth is up, and then the mouth is squeezed out of the skirt.

18. Then use the cookie mouth to squeeze out the rose flower on the top of the cake.

19. Finally, sift a little red yeast rice powder on the surface, or strawberry fruit and vegetable powder, and the cake is complete.

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[tomato Recipe] Sponge Cake with Pink Skirt-realize Your Princess Dream

Ingredients

[tomato Recipe] Sponge Cake with Pink Skirt-realize Your Princess Dream

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