Cake embryo ingredients (28X28cm baking tray):

Coffee liquid-—30g, low-gluten flour-—45g, corn oil-—23g, eggs-3, water-15g, fine sugar-—40g, lemon juice-,butter and cream ingredients, cream cheese-—60g, fine sugar-—35g, salt-—2.5g, egg yolk-2, milk-—50g, and cream cheese.

Practice steps:

1.? Separate egg whites and egg yolks for later use. Mix and beat water, corn oil and coffee liquid evenly, sift in low-gluten flour and stir it by Z-shaped method until there is no dry powder. Add egg yolk and mix well for later use.

2.? Add the fine sugar into the egg white three times and beat until it is hooked. First, take 1/3 protein cream and mix it with batter evenly, then pour it back into the remaining protein cream and mix it evenly, then pour it into the mold and shake out bubbles. Oven 170 degrees, bake for about 20 minutes, and let it cool. (Adjust the temperature and time according to your oven temper)

3.? Beat cream cheese with sugar and salt until smooth. Add egg yolk and beat well. Pour in milk and whipped cream and mix well. Pour in coffee liquid and mix well.

4.? Pour the coffee and cheese liquid in step 3 into a milk pan, heat it to 83 degrees, turn off the fire, filter it, and then refrigerate it in the refrigerator to cool it to more than 20 degrees for later use.

5.? Beat the butter until it is feathery, add the cooled coffee and cheese liquid in three times, add the next time after each beating evenly, and finally beat for a few more minutes to make the butter cream lighter.

6.? Cut off the four sides of the cake embryo, divide it into three pieces, assemble one layer of cake and one layer of cream, and leave some cream for squeezing flowers. If you want the four sides to be neat, it can be refrigerated 1 hour after assembly, then cut in half, then cut off the four sides and squeeze the flowers.

Tips：

Butter and cream cheese should be softened at room temperature in advance.