4 eggs
100g of sugar
45g of oil
45g of milk
70g of gluten powder
1.5g of baking powder
1g of salt
a little white vinegar
400g of animal cream
Animal butter 400g
Sugar 100g
Cherries 8 pcs in moderation
Chocolate in moderation
Almond slices in moderation
Difficulty Beginner
Time 3 hrs
Flavor Sweetness
Process Baking
Step by step
1.
Preparing the ingredients needed for the cake<
2.
Separate the egg yolks from the egg whites
3.
Add 20g of sugar to the egg yolks and beat until the sugar is dissolved and the egg mixture thickens
4.
Add the salad oil in small batches and mix well
5.
Add the milk in small batches and mix well
6.
Sift the flour and salt into the cake.
Sift in the low-flour, salt and baking powder
7.
Mix well (preheat the oven to 170 degrees)
8.
Add a few drops of white vinegar or lemon juice to the egg whites until coarse peaks form, and then add 80g of sugar in three batches
9.
Beat the egg whites to stiff peaks
10.
Pour half of the whites into the egg yolks, and then add the sugar in three batches. half of the whipped egg whites into the egg yolk mixture and quickly toss to combine
11.
Pour the whipped batter back into the egg white mixture and quickly toss to combine
12.
Pour the well-mixed batter into a cake mold
13.
Bring to the oven at 170 degrees Celsius, lower to middle, medium to high, and then turn to 150 degrees Celsius, for a total of 35-40 minutes. Total time is 35-40 minutes
14.
Remove the cake from the oven as soon as it's ready and place it upside down on a wire rack to cool
15.
Allow it to cool, then unmold and remove from the oven
16.
Slice three slices with a knife
17.
Preparation of the decorations
18.
Scrape the chocolate pieces with a spoon
19.
Add the sugar to the light cream
20.
Whip the cream until it is very creamy
21.
Take a slice of the cake and place it on a turntable, spread the cream evenly over the cake, then spread the cream over the second and third layers, overlapping them and covering them with the cream
22.
Take a slice of the cake, place it on a turntable and spread the cream evenly over the cake, then spread the cream on the second and third layers, overlapping them and covering them with the cream.
22.
Spread the buttercream around and on top of the cake, smoothing the whole thing out
23.
Sprinkle sliced almonds around the cake
24.
Put the remaining buttercream into a pastry bag
25.
Squeeze a circle of buttercream around the edge of the top of the cake
26.
The remaining space in the center of the cake was used as a base for the buttercream.
Sprinkle the center with chocolate chips
27.
Squeeze eight small circles of buttercream over the chocolate chips
28.
Arrange the cherries on top of the buttercream
29.
Pretty cake is finished
Pretty cake is finished
Pretty cake is finished.