Bottom of the cake: a 6-inch sponge cake, decorative materials: almond 30g, a small piece of milk chocolate, fresh blueberry 120g, animal fresh cream 200ML, fine sugar 25g, and appropriate amount of powdered sugar. 6-inch sponge cake formula: 2 eggs, 60g fine sugar, 48g low-gluten flour, 30g butter (melted), baking: middle layer of oven.
working methods
1. First, make a 6-inch round sponge cake. Take the eggs out of the refrigerator in advance to warm them back and forth. Beat the eggs into the The Mixing Bowl and pour in 60 grams of fine sugar. Take a pot, put hot water, heat the eggbeater in the hot water, and beat the eggs with the eggbeater.
2. With continuous stirring, the egg liquid will gradually produce dense foam and become more and more concentrated.
3. When the eggs are sent to the eggbeater, the low egg paste will not disappear immediately. You can draw clear lines on the surface of the egg paste in the basin.
4. Sieve the low-gluten flour for two or three times, and carefully stir it from bottom to top with a rubber scraper to make the egg paste and flour mix evenly. Don't stir in circles to prevent the eggs from defoaming.
5. Pour the melted butter into the stirred cake paste (the temperature of the butter is about 40 degrees, not too high).
6. Continue to stir evenly to become a delicate, thick and uniform cake paste.
7. Pour the cake paste into the cake mold, put it in the preheated oven, and bake at 180 degrees for about half an hour. Insert a toothpick into the cake and take it out. If there is no residue on the toothpick, it means it is cooked and can be baked.
8. After the cake is cooled, demould it (sponge cake doesn't need to be cooled backwards), cut off the uneven part at the top, cut it into three pieces horizontally, and it can be used as a floral decoration.
9. Flower mounting preparation: Prepare a flower mounting table, a flower mounting bag, a flower mounting mouth and a cake scraper; Wash blueberries and chop half of fresh blueberries; Milk chocolate is cut into pieces with a knife; Almonds are pressed into fine almond powder by a food processor. Add 25 grams of fine sugar to 200 ml of whipped cream and beat well with an egg beater.
10, whipped cream must be refrigerated for more than 12 hours, otherwise it will be difficult to deliver. Just send it to the point where you can keep the pattern. Light cream must not be excessive, otherwise it will lead to oil-water separation and behave like bean curd residue.
1 1. Take a sponge cake and put it on the flower mounting table, and apply a layer of light cream with a spatula.
12, spread with whipped cream and sprinkle with a layer of chopped fresh blueberries.
13. Cover the second sponge cake, continue to spread a layer of light cream and sprinkle the remaining fresh blueberry crumbs.
14. Cover the third sponge cake.
15. Coat the top and outside of the cake with whipped cream and smooth it with a spatula.
16. Next is the outermost decoration: squeeze a circle of cream in the middle of the top of the cake with a A Man Called Autumn Flower-shaped decorative nozzle, and sprinkle fresh blueberry granules in the cream circle. Squeeze 8 cream flowers around the cake, and put a fresh blueberry on each cream flower. Sprinkle chocolate chips on other blank places. Finally, stick a layer of almond crumbs on the side of the cake and decorate it.