#trust之美#original Cream Cup➕black Forest Cake

#trust之美#original Cream Cup➕black Forest Cake

1. Prepare the ingredients

2. Find three oil-free and water-free basins to separate the egg yolks and egg whites. 4 eggs in each pot and all the egg whites in one pot.

3. Divide 80ml of oil and milk into two portions and add to the egg yolk

4. Stir well

5. Divide the low-gluten flour into two portions and sift into the egg batter bowl

6. After the low-gluten flour is sifted, one part is sifted and the cocoa powder is added

7. Stir the egg batter up and down evenly. Be careful to make the original cake batter first and make the chocolate flavor. This tool does not affect the use. You know 😊

8. Egg white bubbling➕30g sugar➕two drops of vinegar

9. Seen in the picture➕The second sugar 30g

10. ➕The third sugar 30g

11. Hit the tip and it's OK👌🏻

12. Divide the egg whites into two equal portions, one of which is reserved for the chocolate flavor. Take one portion of the egg whites and add it to the egg batter twice, scoop a small spoon into the egg batter and stir evenly so that the air can be stirred more fully to make the cake more fluffy

13. Stir the egg whites for the second time evenly

14. Preheat the oven for ten minutes in advance

15. Pour the egg batter into the pan and shake it three times to drain the air out of the pan. Cover the pan with baking paper, which is easier to demould and easy to clean.

16. Put it in the oven and bake at 150 degrees for 20 minutes. I use the Midea oven. The temperature is too high. The baking time depends on the oven. The last few minutes are best to observe the changes of the cake by yourself.

17. This will mix the chocolate custard evenly

18. Follow the above steps to pour the reserved portion of egg white into the egg batter and stir evenly

19. Add 30 grams of sugar to the cream

20. Use a whisk until fluffy

21. The original flavor is out and try it with a toothpick to see if you are familiar with it. There is no trace on the toothpick, and it is OK.

22. Remove the original flavor and place it on a side tray with baking paper, pour the chocolate flavored custard on the lower layer at 150 degrees, and heat for 20 minutes

23. Put the cream in the piping bag and reduce a small mouth. Pay attention to put a part of the cream first and store the remaining cream in the refrigerator to avoid melting

24. Cut out the corners

25. Take a transparent cup and squeeze the cream

26. Sprinkle the corners of the cake with some raisins and squeeze the cream

27. Peach yellow peaches

28. A layer of cream, a layer of cake, a layer of fruit, and finally sprinkled with chocolate froth and a few rainbow candies to complete it. These are all made with leftovers.

29. Now the chocolate is also out. The original flavor is made the same as the chocolate. Remove the corners and divide it into three sections.

30. First squeeze the cream and sprinkle with raisins

31. Squeeze the cream on the second layer, add the yellow peaches and nuts

32. The third layer is squeezed with cream and sprinkled with chocolate 🍫 foam is complete

33. The original flavor is the same as this, because the cream was not enough later, so I just made a cream layer cake.

34. Easily make three kinds of cakes with different tastes. Friends who want to make one can directly reduce the amount by half.😘😘😘

35. The method of chocolate froth was reserved when making the black forest cake, so this time I used the previous picture directly.

Tips:

The ingredients here are all twice the amount. If you want to make one kind, you can just halve the amount and make the fruits and nuts. Add them as you like.