1. Birthday cake
Ingredients
5 eggs, 85 grams of cake flour, 70 grams of sugar, 50 grams of corn oil, 50 grams of water, 350 grams of cream grams, 1 bottle of canned yellow peach, appropriate amount of carrots, 35 grams of sugar, a small amount of raisins, and 1 kiwi.
Method
1. Add 20 grams of sugar to egg yolks, add oil and water, stir evenly, sift in flour and stir into egg yolk paste.
2. Add a few drops of white vinegar to the beaten egg whites, add sugar twice and beat at medium speed until stiff peaks form.
3. Pour a small portion of the egg white into the egg yolk batter bowl and mix evenly, then pour it back into the egg white bowl, cut and mix to form a cake batter.
4. Pour into the mold and preheat the oven to 140 degrees for 30 minutes and 160 degrees for 30 minutes.
5. Unmould the cake and cut it into two pieces from the middle.
6. Prepare the fruits, cut the peaches and kiwis, steam the carrots and puree them.
7. Add butter and sugar and beat over ice.
8. Spread butter on the first layer, spread diced yellow peaches and raisins, smooth it with butter, and spread the second layer evenly.
9. Arrange the fruits on it to make the shapes you like, and then use a piping tip to decorate the lace you like. Those yellow bottom edges and florets are made by adding carrot puree into the whipped cream. came out.
2. Cream Birthday Cake
Ingredients
85g low-gluten flour, 30g-60g sugar, 5 eggs, 40g corn oil, pure 40 grams of milk, 400 grams of non-dairy cream, 1/4 tsp of baking powder, 1 gram of salt, 4 drops of white vinegar, appropriate amount of canned yellow peaches, and some fresh fruits.
Method
1. Separate 5 egg whites and egg yolks into two oil-free and water-free basins. Add 30 grams of sugar to the egg yolks and beat with a manual egg beater.
2. Add milk and stir evenly, then add corn oil in batches and stir evenly.
3. Mix the flour and baking powder, sift into the beaten egg yolk paste, and stir the flour paste until there are no particles.
4. Add a few drops of white vinegar and 1 gram of salt to the egg whites. Use a manual whisk to beat until rough bubbles add 20 grams of granulated sugar. When the egg whites are beaten to fine bubbles, add 20 grams of granulated sugar. Clockwise, use a manual whisk to beat evenly with the help of your wrist.
5. Beat the egg whites until they have lines and are white and smooth. When lifted up, they are elastic and strong, but the tail end is slightly bent. At this time, it is wet foam. Add 20 grams of sugar and continue to beat.
6. Beat until the texture is more obvious and smooth and white. Lift the egg beater and the tail end will become a sharp triangle. This is a dry foam. (Manual beating requires sufficient endurance, but if you persist, you will be able to reach the ideal state. The egg whites beaten after refrigeration will take less time than at room temperature). The room temperature eggs I used took 1 hour to beat.
7. Add 1/3 of the beaten egg white paste to the egg yolk paste, and mix evenly with a spatula. Pour the mixed egg yolk paste back into the remaining 2/3 of the egg white paste, and stir evenly.
8. Pour the mixed batter into the removable bottom cake mold and shake it hard two or three times to prevent large bubbles.
9. Preheat the oven to 170 degrees, bake the middle and lower layers for 40 minutes first, then turn to 150 degrees and bake for 15 minutes. (If you find that the color is a bit dark during baking, you can cover it with tin foil. The tin foil must be raised to prevent it from sticking to the surface of the cake)
10. After baking, take it out and invert it immediately, and let it cool for 30 minutes before demoulding.
11. Pour 400 grams of Golden Diamond non-dairy cream into the basin.
12. Use a manual whisk to continue beating vigorously until it has stiff peaks.
13. Cut the baked cake crosswise and divide it into two pieces.
14. Place a piece of cake on the decorating table and apply a layer of whipped cream first.
15. Spread the fruit pieces evenly. I used yellow peach slices and spread a full layer.
16. Then spread another layer of cream on the yellow peach slices, cover it with the second slice of cake, and press it gently with your hands. Then butter the entire cake and smooth the buttercream over the entire cake.
17. Squeeze a small amount of pink food coloring into a small bowl of whipped cream and mix thoroughly.
18. Use a pattern scraper to scrape stripes around the cake, and then use a flower nozzle to squeeze out lace on the cake. Finally, decorate the surface with various fruits.
3. Strawberry mousse cake
Ingredients
1 egg, 10g sugar, 10g low-gluten flour, 200g fresh strawberries, 250g yogurt, 250ml whipping cream , 4 gelatine tablets, 60g white sugar.
Method
1. Crack the whole eggs into a steel basin, add 10g of white sugar, and beat the whole eggs into a thick and smooth egg paste.
2. Sift in the low-gluten flour, mix evenly with a spatula, put the batter into a plastic bag, cut a small opening, and squeeze a round cake batter into the baking pan
3. Place in the preheated oven at about 180 degrees, middle layer, for about 10 minutes. Take out the baked cake and let it cool for later use.
4. Soak the gelatine slices in cold boiled water in advance. Soak the strawberries in light salt water for 10 minutes. After washing, remove the stems and cut into small pieces.
5. Put it into a juice cup, add 30g white sugar, add 150g yogurt, beat into a paste, filter it again to make it more delicate.
6. Take a little strawberry paste and add 2.5 pieces of gelatine, heat over low heat and stir until the gelatine melts.
7. After cooling, mix thoroughly with the strawberry paste.
8. Beat 250ml of whipping cream and 30g of white sugar until it becomes fluid. Add half of the whipping cream to the strawberry paste and mix evenly.
9. Take out a piece of cake from the mousse mold, wrap it with tin foil, pour in the strawberry mousse liquid, and put it in the refrigerator until it is semi-solidified.
10. For the remaining whipped cream, add 100g of yogurt and mix well, set aside for later use
11. When the strawberry mousse is solidified, melt 1.5g of gelatine in insulated water into a liquid state. , pour into the yogurt cream liquid and mix thoroughly.
12. Take out the semi-solidified strawberry mousse, pour in the freshly made white yogurt mousse, and refrigerate until solidified.
4. Heart-to-heart fruit cake
Ingredients
40 grams of corn oil, 60 grams of milk, 60 grams of low-gluten flour, 4 eggs, 50 grams of fine sugar , 5 to 6 drops of lemon juice, 12 grams of red velvet essence, 3 grams of cocoa powder, stuffing decoration materials, 300 ml of light cream, 30 grams of fine sugar, and appropriate amount of fruit.
Method
1. Separate egg yolk and egg white. Add milk and corn oil to the container, fully emulsify, add red velvet essence, and stir evenly.
2. Sift in the low-gluten flour and cocoa powder and stir evenly. Do not over-stir to cause gluten to form. Add the egg yolk and stir with your hands to form a fine batter.
3. After adding a few drops of lemon juice to the egg whites, beat the egg whites until they are in a foamy fish-eye state. Add the fine sugar all at once. Beat the egg whites until they are fine and shiny, and small corners can be drawn out.
4. Add 1/3 of the meringue to the egg yolk paste, mix well, then pour it back into the egg white basin and mix well.
5. Pour the batter into a 28*28 square mold and shake the mold to level the cake batter and knock out air bubbles.
6. Bake in the middle layer of the oven at 170 degrees for about 25 minutes, then take out the pan.
7. Tilt the baking pan, hold the baking paper and gently pull out the cake body to the drying net, tear off the baking paper around it and let it cool.
8. Arrange the heart-shaped pattern paper on the cake body and carve out the shape with a knife. Bake another cake slice and carve it into a heart shape.
9. Wash the fruits and cut them into required sizes. Take the whipping cream out of the refrigerator, add sugar and whip until it is ready for decoration.
10. Select a medium-sized round hole piping tip, put it into a piping bag, and then put the whipped cream in it.
11. Lay out the first layer of heart-shaped cake slices, cover it with small balls, place some small fruits in the middle, and cover with the second layer of heart-shaped cake slices.
12. Mount the small heart-shaped cake slices in the same way, then cover the surface of the second layer of cake slices with small balls, and add fruits or other favorite decorations.