Rose cream cake illustration 1 1. Preheat oven 180℃ 10 min. First make Qifeng cake bottom, separate egg white from egg yolk, add 30g fine sugar to egg yolk, stir well, then add sifted low-gluten flour and stir well. Don't stir too much, then add milk and mix well, and then add a slice of lemon juice. Add 75g of fine sugar to the egg white for three times, beat until it is wet and frothy, then mix it with the egg yolk liquid evenly, and put it into a 30cm baking tray covered with oil paper, and bake it at 180℃ 15min (which can be adjusted according to the oven temperature).

The illustrated practice of rose cream cake 22. After baking the bottom of the hurricane cake, cut three pieces of the same size with a 6-inch wood wire ring. Refrigerate for 24 hours, then beat to 80% light cream. Spread a layer of cake, spread a layer of cream, and put yellow peaches or strawberries on the cream (other favorite fruits are also acceptable). Align the three pieces and spread the cream evenly.

Instructions for rose cream cake 33. Rotate the flower installation table and smooth the cream at the top and around with a spatula. It doesn't matter if it's a little bumpy, and roses look good when covered.

Illustration of the practice of rose cream cake 44. Put the piping mouth into the piping bag, cut it open and squeeze out the pieces like leaves.

Instructions for rose cream cake 55. Shape with rose petals, squeeze a few drops of pectin on the flowers, and the flowers will look fresher and more complete.