How to make double Cream Strawberry Cake

Double layer birthday cake

8 “round Qifeng, 3 pieces of rectangular baking pan cake

How to make double Cream Strawberry Cake

8 “Qifeng raw material:

How to make double Cream Strawberry Cake

Yolk paste material: 8 “

How to make double Cream Strawberry Cake

Egg yolk (medium size) 5, milk 80g, grape seed oil 80g (salad oil or corn oil also available), fine sugar 30g, low gluten powder 120g

How to make double Cream Strawberry Cake

Protein paste material: 5 protein, 70 g fine sugar, several drops of white vinegar

How to make double Cream Strawberry Cake

Cake blank production:

How to make double Cream Strawberry Cake

1. disperse the yolk, add milk, 30 g Sugar, stir well, and add grape seed oil.

How to make double Cream Strawberry Cake

2. stir evenly.

How to make double Cream Strawberry Cake

3. sift the flour into the yolk paste.

How to make double Cream Strawberry Cake

4. mix until there is no granular standby.

How to make double Cream Strawberry Cake

5. add 70 g Sugar and a few drops of white vinegar to the protein.

How to make double Cream Strawberry Cake

6. use electric egg beater to 8 for distribution.

How to make double Cream Strawberry Cake

7. mix 13 protein cream and yolk paste well.

How to make double Cream Strawberry Cake

8. then pour the mixed yolk paste into the remaining 23 cream.

How to make double Cream Strawberry Cake

9. turn over evenly with a scraper.

How to make double Cream Strawberry Cake

10. pour the mixed cake paste into the bottom mold.

How to make double Cream Strawberry Cake

11. take up the mold and fall on the table 2, shake out big bubbles, and then bake.

How to make double Cream Strawberry Cake

12. baking: (time temperature is for reference only, please adjust according to the characteristics of your own oven) preheat the oven in advance, 180 degrees, 45-50 minutes. After baking, immediately exit the oven, and cool the button.

13. after the cake is cool, use a spatula to cut a circle along the cake mold for demoulding.

14. take out the cake.

15. use a spatula to remove the bottom of the cake mold along the bottom.

16. the appearance of complete demoulding.

17. the cake can be divided into three pieces for decoration.

Rectangular cake slice raw material: 1 piece quantity

Yolk paste raw material:

4 yolks (about 80g, I use smaller eggs, so I use 5), 20 g of fine sugar, 40g salad oil, 40 grams of fresh milk, 80g of low gluten powder

Raw material of protein cream:

160 G (about 4) protein, 80g fine sugar

Method:

1. stir egg yolk with sugar.

2. pour in fresh milk and stir well.

3-4. pour salad oil and stir well.

5-6. sift in low gluten powder, stir until the egg yolk paste without smooth particles is ready for use.

7. add sugar three times to the protein, stir until wet foaming.

8-9. mix 13 protein cream and yolk paste well.

10. pour the batter back to the remaining 23 cream.

11. mix evenly.

12. pour the cake paste into the oven, smooth with a scraper and enter the oven.

Baking: time temperature is for reference only.

Preheat oven in advance, 190 degrees, 15 minutes. After baking, immediately out of the oven, put the baking net to tear open four sides of paper to heat.

Combination decoration materials

8 “round Qifeng cake, 3 rectangular cake slices (30 l oven with oven with oven), 1.5 large box of Anjia animal milk oil, 125 ml Nestle light cream, 150 g fine sugar, proper amount of yellow peach can, proper amount of blueberry jam, fresh strawberry, heart opening kernel, proper amount of silver beads for decoration

Method:

1. prepare all raw materials.

2. cut the cake slice off the four sides with a knife, repair it neatly, and cut off 4 top corners. Don’t cut too much.

3. Nestle cream with 2 tablespoons of sugar, spread over ice water.

4. drain the water into small dice.

5. take a piece of cake, first apply blueberry jam, and then evenly spread the canned peach.

6. apply cream, then cover with a piece of cake, then coat with jam, peach grain and cream. Cover it with cake slice on top.