The first method,

Tools/raw materials

Bottom of the cake: a 6-inch sponge cake.

Decorative materials: 30g of almond, a small piece of milk chocolate, 0/20g of fresh blueberry/kloc-,200ml of animal fresh cream, 25g of fine sugar, and appropriate amount of powdered sugar.

6-inch sponge cake recipe: 2 eggs, 60 grams of fine sugar, 48 grams of low-gluten flour, 30 grams of butter (melted)

Baking: in the middle layer of the oven, fire up and down 180 degrees, bake for 30 minutes.

(The temperature and time are for reference only, please adjust according to the actual situation of the oven. )

Methods/steps

1

First, make a six-inch round sponge cake. 2 eggs are taken out of the refrigerator in advance and heated back and forth. Beat the eggs into the The Mixing Bowl and pour in 60 grams of fine sugar. Take a pot, put in hot water, heat the eggbeater in the hot water, and beat the eggs with the eggbeater.

2

With the continuous beating, the egg liquid will gradually produce dense foam and become thicker and thicker.

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three

When the eggs are sent to the eggbeater, the sunken batter will not disappear immediately. You can draw clear lines on the surface of the batter in the basin.

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four

Sift the low-gluten flour in 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.

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five

Pour the melted butter into the stirred cake paste (the temperature of the butter is about 40 degrees, not too high).

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six

Continue to mix evenly to form a fine, thick and uniform cake paste.

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Pour the cake paste into the cake mold, put it into 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 that it is cooked and can be baked.

After the cake is cooled, demould it (sponge cake does not need to be cooled backwards), cut off the uneven part at the top, cut it into three pieces horizontally, and it can be used for mounting flowers. ?

Flower mounting preparation: prepare a flower mounting table, a flower mounting bag, a flower mounting nozzle 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 with an egg beater.

The whipped cream before sending must be refrigerated for more than 12 hours, otherwise it will be difficult to send. 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.

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Take a sponge cake and put it on the flower mounting table, and apply a layer of light cream with a spatula.

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After applying whipped cream, sprinkle a layer of chopped fresh blueberries.

Cover the second sponge cake, continue to spread a layer of whipped cream and sprinkle the remaining fresh blueberry crumbs.

Cover with a third sponge cake.

Spread whipped cream on the top and outside of the cake and smooth it with a spatula.

Next, the outermost layer of decoration: squeeze a ring of cream in the middle of the top of the cake with a A Man Called Autumn Flower-shaped decoration nozzle, and spread fresh blueberry granules in the cream ring. 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 the decoration is finished. (The finished product drawing is very clear. Follow it. Of course, you can also use your creativity. )

Matters needing attention

1, this cake uses sponge cake as cake embryo. You can also change it into Qifeng cake according to your own preferences. Please see here for more details about making sponge cake, and click here for the method of making Qifeng cake.

The decoration method of this cake is very simple, and you can also give full play to your creativity and create your own unique decorative cake.

3. When chopping milk chocolate with a knife, don't hold the chocolate directly with your hands, put on gloves or a clean cloth. Otherwise, the temperature of the hand will melt the chocolate.

4. Put the almond into the grinding cup of the food processor, and it will be crushed in a few times, which is very simple. You can touch the crushed almond powder on the side of the cake at will, but not too evenly, which can create a good effect.

The second method,

condiments

400g of whipped cream and low-gluten flour120g.

condiments

115g fine sugar, 75g milk, 4 eggs, 70g corn oil, a few drops of lemon, 4g baking powder, 4 mangoes, 250g blueberries, 40g powdered sugar and10g cherries.

Step 1

Prepare the ingredients for the cake first, and then weigh them.

Second step

The bowl of egg white paste should be water-free and oil-free, and the egg white should not be mixed with a little egg yolk liquid to ensure that there is no oil and water in the egg white bowl. After egg yolk and egg white are separated, add 45g of white sugar, 70g of corn oil and mix well, add 70g of milk, sift in the mixed low-gluten flour and baking powder and mix well for later use.

Third step

Add a few drops of lemon juice to the egg white and beat with electric egg beater. Add sugar in three times and beat until dry and foaming. Pick one-third of the beaten egg whites and mix and stir the yolk batter, then pick one-third of the egg whites and mix evenly, then mix and stir the last egg whites and the egg batter, and mix the yolk batter from bottom to top with a rubber knife to prevent defoaming. Put it into a cake mold, lift the mold above 3 cm from the table top and shake it down three times to shake out bubbles, then put it into the oven.

Fourth step

After the oven is preheated, put the cake in the second floor of the oven and bake it at 146 for about 30 minutes, then at 162 for 30 minutes. After baking, take it out and throw it twice, then hang it upside down on the clothes rack to cool it for later use.

Step five

After the cake is cooled, demould it with a demoulding knife and divide it into three equal parts with a serrated knife.

Step 6

Take out the cream and get ready (the cream can't be frozen in the freezer, but in the freezer). Pour the cream into a clean container, add powdered sugar, 400 grams of cream and 40 grams of powdered sugar, and add powdered sugar three times until you can see clear lines. Flap while observing. Don't overdo it. When the eggbeater is lifted, it can pull out strong corners. The cream is very delicate at this time, so it is necessary to finish this part.

Step 7

Wipe the cream on the cake with a spatula, pat it and turn the flower mounting table at the same time. Peel the mango and cut it into small pieces. Spread a layer of cream on the cake, then spread a layer of mango pieces and cover it with a layer of cake pieces.

Step 8

Spread cream on the surface of the cake, then use a flower mounting gun to fill the cream, make various patterns, and put blueberries on it. Squeeze a circle of cream outside the cake and put blueberries on it one by one.

Step 9

Fill it with fruit and add a few mint leaves as a foil to complete the delicious blueberry cake.

(The picture is for reference only)