How to make cherry cream cake

Cherry cream cake

Ingredients: 3 eggs (about 150g), 60g low gluten flour, 5g cocoa powder, 50g sugar, 40g edible oil, 40g milk and a few drops of white vinegar

How to make cherry cream cake

Mounting materials: 300g animal cream, 30g fine granulated sugar, 1 drop of pink food pigment, 2 pieces of yellow peach in syrup

How to make cherry cream cake

How to make cherry cream cake

How to make cherry cream cake

1. Prepare the material and separate the egg yolk. First, to make the yolk paste, add 15g of sugar to 3 yolks, beat them gently with an egg beater, add 40g of salad oil and 40g of milk, and stir well

How to make cherry cream cake

2. Mix low gluten flour with cocoa powder and sift into the egg yolk paste

How to make cherry cream cake

3. Mix well to form a streamline batter

How to make cherry cream cake

4. Add a few drops of white vinegar to the egg white, add 35 grams of sugar in three times, and beat it with the egg beater until it is dry and foamy. When you lift the egg beater, the egg white can pull out a short vertical sharp corner

How to make cherry cream cake

5. Add 13 protein paste to the egg yolk paste, and gently turn it up from the bottom with a rubber scraper

How to make cherry cream cake

6. Then pour all the batter into the protein batter, gently turn it up from the bottom and mix well

How to make cherry cream cake

7. Make a uniform cocoa batter

How to make cherry cream cake

8. Pour the mixed cake paste into a 6-inch round mold, hold the mold by hand, shake it on the table, shake out the air bubble inside, and put it in the preheated oven, 160 degrees, about 1 hour

How to make cherry cream cake

9. The baked cake is full

How to make cherry cream cake

10. Take it out of the oven and immediately put it on the cooling rack until it cools. Demould it and let it cool. It can be used to make all kinds of birthday cakes.

How to make cherry cream cake

11. Cut the cooled cake into two pieces

12. Put the cream in the refrigerator for 12 hours, then pour it into a clean container without oil and water. Add the sugar to beat it. Cut the peach into small pieces

13. Take part of the cream and add a drop of pink food pigment to make pink cream

14. Put a piece of cake on the cake mat, then spread a layer of cream with a spatula

15. Spread a layer of yellow peach evenly

16. Put on another layer of cream, and then press on a slice of cake

17. Put cream on the surface and all around. I didn’t smooth it out, because I can weave bamboo baskets at the back, so ignore it!

18. Put the primary color cream and the pink cream into the mounting bags of the flat serrated mounting mouth and the round dot mounting mouth respectively

19. First, squeeze a pink strip and three primary color strips on the side

20. Put another pink on it

21. Two more horizontal bars shall be used to connect the horizontal bar with the gap in front

Make a circle of cake according to this method

23. Use a small chrysanthemum mouth to extrude the S-shaped edge on it

24. Use pink cream to extrude the S-shaped edge at the bottom

25. Covered with cherries

26, the final gorgeous debut!