2. Decoration: 500ML whipped cream, 300g white chocolate and a bag of chocolate beans.
3, 6 inch movable bottom die, weighing 6-8 people.
4. White chocolate melts in water, and then pours into the plate until it cools and solidifies. Cream should be refrigerated for at least one night, otherwise it will not be easy to get rid of.
5. Heat the eggs and powdered sugar together, and beat them with an egg beater at high speed for 15 minutes, until lines are formed on the surface, which will not disappear.
6. After the eggs are delivered, add one of the fruity food pigments and add them while stirring until the color is appropriate.
7. After sieving the flour, add the egg paste and mix well.
8. Finally, add salad oil or butter and mix well, and the cake paste is finished.
9. After baking, butter the mold to facilitate demoulding, then pour in the cake paste and deduct the big bubbles inside.
Preheat the oven at 10 and 170 degrees 10 minutes. Bake the middle layer in the oven for 8- 10 minutes, and pay attention to the observation later. Insert and pull out the bamboo stick and find it cooked without touching the batter. Because the cake slices are thin and easy to bake, you must pay attention.
1 1. The white chocolate after cooling and solidification can be made into chocolate chips with a spoon.
12, the cream is whipped at high speed to the state where flowers can be decorated, and the cake can be covered layer by layer.
13. The cake is ready and can be wrapped with chocolate.