Cake part

Three eggs.

40 grams of milk

35 grams of corn oil

50 grams of low-gluten flour

60 grams of fine sugar

5 grams of corn starch

Lemon juice right amount

500g whipped cream

Appropriate amount of canned yellow peach

Ganesh part

Dove dark chocolate 30g

30 grams whipped cream

How to make chocolate cake?

Separate the egg whites from the yolk. The egg white bowl should be oil-free and water-free.

Treat the egg yolk first. Add cooking oil and stir well with a manual eggbeater.

Add milk and mix well.

Sift the low-gluten flour and add it. Stir with a manual whisk until there is no flour. Try not to stir in circles to avoid gluten of low-gluten flour.

Put aside the processed egg yolk paste.

Preheat the oven to 170 degrees (just bake to 160 degrees, because the heat will dissipate when opening the oven door, so you can set the temperature higher when preheating).

Keep making protein cream.

Add a few drops of lemon juice to the egg white. Start the lowest gear in electric egg beater.

Beat until fisheye-shaped, and add the first sugar. Drive away at high speed

Beat until the foam is fine, and add the second sugar. Continue to send at high speed

Beat until the grain does not disappear, add the remaining sugar and corn starch. Stir a little with an egg beater before turning on the high speed to prevent the corn starch from splashing.

When it is difficult to foam, a small hook will appear when you lift the eggbeater.

Add one-third of the egg white cream to the egg yolk paste and mix well.

Pour the remaining egg white cream into the evenly stirred cake paste and continue to stir evenly.

Pour the cake paste into the mold for 7 minutes, then send it into the oven after slight vibration. The oven temperature is adjusted to 160 degrees and the time is set to 50 minutes. Don't open the oven door for a while! Don't open the oven door! Don't open the oven door! Say the important things three times!

After taking it out of the furnace, turn it over and cool it, and demould it at least two hours later. Forgot to take a picture.

Baked at night, reversed overnight. Manual demoulding the next morning.

With the help of slicer, divide the cake into three pieces (forgot to take a picture, find a previous picture instead? )

300 grams of whipped cream and 30 grams of sugar were sent to a state slightly harder than gypsum on ice to make sandwiches. It's very hot in summer, so I turn on the air conditioner to go skating.

Put a piece of cake, spread cream and put fruit on it.

Cover the fruit with another layer of cream, cover the cake slice, repeat this step, and then cover the last cake slice. The mezzanine is ready.

Just spread the remaining whipped cream on the dough. The main purpose is to seal the crumbs and prevent them from running out when the dough is formally plastered. There will be less cake crumbs when demoulding manually.

Pour in 200 grams of whipped cream and 20 grams of sugar until the cake is paste. It doesn't matter if you don't wipe it well. Can the shower cover it anyway?

The topping state of fresh cream is the state that it can be hung on the top of the whip without dripping. Beginners can beat it tender, because the repeated contact between the spatula and the whipped cream in the process of dusting is also sending the whipped cream away. Tender can be remedied, but beaten can't be remedied.

Put the cakes in the refrigerator for at least 30 minutes.

Making Ganesh. 30 grams of chocolate is heated in water.

After all the chocolate melts, add 30 grams of whipped cream.

You can join in bit by bit and observe the state of Ganesha.

Heat-insulating water is stirred evenly in the whole process.

When the scraper is lifted, Ganesh flows into a thin line, that is, the surface can be sprayed.

Cool Ganesh to room temperature, take out the frozen cake and pour it out directly from the edge with a pot. Pay attention to the unified shower. I've drenched too much at the edge, and I feel that it will be better if I start from the middle.

Put the finished cake in the refrigerator and refrigerate for at least half an hour.

Make the final decoration. Put your favorite biscuits, chocolates, sweets, fruits and so on. Pay attention to color matching.

A beautiful chocolate cake is ready, and I like it very much.