Cake part

3 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

500 grams of whipped cream

Appropriate amount of canned yellow peach

Ganesh part

Dove dark chocolate 30g

30 grams of whipped cream

How to make chocolate cake?

Separate the egg white and yolk. The bowl of egg white should be free of oil and water.

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

Add milk and mix well.

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

Set aside the processed egg yolk paste.

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

Continue to make protein cream.

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

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

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

Beat until the lines do not disappear, add the remaining white sugar and corn starch. Stir it a little with an egg beater and then turn it on at high speed to prevent the corn starch from splashing.

Beat until it is hard to foam, and lift the eggbeater and a small hook will appear.

Add one third of the egg white cream to the egg yolk paste, and mix it evenly by stirring.

Pour the remaining egg white cream into the evenly mixed cake paste and continue to mix evenly.

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

After taking out of the furnace, it is reversed and cooled, and demoulded at least two hours later. Forgot to take pictures.

I baked it at night, and it was reversed all night. Demoulding by hand the next morning.

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

300 grams of whipped cream and 30 grams of sugar are sent to a slightly harder state than the plaster on ice to make a sandwich. It's hot in summer, so I hit the ice with the air conditioner on.

Set a piece of cake, spread cream, and set the fruit.

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.

Simply apply the remaining light cream to the dough. The main purpose is to seal the cake crumbs and prevent the cake crumbs from running out when formally applying the dough. There will be less cake crumbs when demoulding by hand.

Pour 200 grams of whipped cream and 20 grams of sugar until the cake is plastered. It doesn't matter if it's not plastered well. Anyway, the shower can cover it?

The topping state of whipped cream is just the state that it can be hung on the beating head without dripping down. Beginners can beat it tender, because repeated contact between spatula and whipped cream in the process of plastering is also sending whipped cream away. If it is tender, it can be remedied, but if it is beaten, it cannot be remedied.

Put the pastry 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 little by little and observe the state of Ganesh.

Heat-insulating water is stirred evenly throughout the process.

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

Cool Ganesh to room temperature, take out the frozen cake and pour it directly from the edge with a pot. Pay attention to the uniform shower. I have drenched too much at the edge, and I feel that the effect will be better 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 cookies, chocolates, sweets, fruits and so on. Pay attention to color matching.

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