200 grams of butter

30 grams of fine sugar

3 grams of salt flower (salt)

600 grams of whipped cream

method of work

Let's take a look at the finished product drawing first

200g butter is softened to room temperature.

Hit it a few times with electric egg beater first

Add 30g fine sugar and 3g salt flower, and beat well.

600g whipped cream was weighed in advance and allowed to stand at room temperature. (If you want to separate oil from water, this step cannot be ignored.)

It takes a little time and patience to pour a small amount of whipped cream into the butter several times. I have divided it about 30 times, pouring a little each time, mixing it and pouring it next time.

Look, the good state of sending is delicate and shiny. The key is that there is no separation of water and oil during the sending process, which will save a lot of time. If the water and oil are separated, it means that the butter or whipped cream has not completely returned to room temperature, so try sending it away with warm water.

6-inch cake embryo, divided into 3 pieces and plastered as usual. A layer of cake embryo, a layer of cream, and a layer of crispy slices can be placed in the middle, which is the key to increase the taste and another highlight of this salty cream cake.

Decorated with crispy chips, pistachios, almond chips and almonds are added.

end product

You can also make a box cake.

A layer of embryo, a layer of cream, a layer of crispy chips.

Crispy chips must be added