Ingredients

5 eggs, 85 grams of low-flour, 70 grams of sugar, 50 grams of corn oil, 50 grams of water, 350 grams of cream, 1 bottle of canned yellow peaches, carrots, 35 grams of sugar, raisins, a little bit, 1 honeysuckle.

Practice

1, egg yolks with 20 grams of sugar oil and water mix well, sift the flour, stir into the yolk paste.

2, the egg white beating points plus a few drops of white vinegar twice with sugar at medium speed, beat until stiff peaks can be.

3, pick a small part of the egg white into the egg yolk paste basin, mix well, and then pour back into the egg white basin, cut and mix into the cake batter.

4, pour into the mold, preheated oven 140 degrees 30 minutes, 160 degrees 30 minutes can be.

5, out of the inverted mold, cut the cake from the center into two slices.

6, ready for the fruit, the yellow peaches and peach are cut, carrots on the pot steamed and pureed.

7, cream with sugar, whipped over ice.

8, the first layer of cream spread on the diced yellow peaches and raisins, and then smoothed with cream, spread on the second layer smoothed.

9, the top of the fruit with their favorite graphics, and then use the laminating mouth lace out their favorite lace, those yellow bottom edge and small flowers is the carrot puree into the whipped cream inside the frame out.

Two, cream birthday cake

Instruments

Low gluten flour 85 grams, 30 grams of sugar-60 grams, 5 eggs, 40 grams of corn oil, 40 grams of milk, 400 grams of cream, baking powder 1/4 tsp. salt 1 grams of white vinegar, 4 drops, canned yellow peaches, a number of fresh fruit.

Practice

1, first separate 5 egg whites and egg yolks into two oil-free and water-free pots. Add 30 grams of sugar to the egg yolks and beat them with a hand whisk.

2. Add the milk and whisk well, then add the corn oil in batches and whisk well.

3. Sift the flour and baking powder into the egg yolk mixture, and stir in the flour mixture until it is free of particles.

4. Add a few drops of white vinegar and 1 gram of salt to the egg whites, beat with a hand whisk until coarse peaks form, then add 20 grams of granulated sugar, and then add another 20 grams of granulated sugar until fine peaks form. Clockwise, with a hand whisk with the power of the wrist at an even speed.

5, beat to the egg white lines and white smooth, hooked up with elastic force, but the end of the slightly curved, at this time for the wet foaming, and then add 20 grams of sugar to continue to whip.

6, beat until the texture is more obvious and smooth white, lift the beater, the end of the pointed triangle, this time for the dry foaming. (Manual whipping is very need enough stamina, but insist on it must be able to beat the ideal state, refrigerated and then beat the egg white will be shorter than the room temperature state of whipping time), I use room temperature eggs, whipping with 1 hour.

7, egg yolk paste add 1/3 of the beaten egg white paste, with a spatula up and down to mix evenly. Then pour the yolk mixture back into the remaining 2/3 of the egg white mixture, and mix well with a spatula.

8. Pour the batter into a live-bottomed cake mold and shake it two or three times to prevent large air bubbles.

9. Preheat the oven to 170 degrees Celsius and bake for 40 minutes in the lower center, then turn to 150 degrees Celsius and bake for 15 minutes. (When baking, if you find that the color is a little dark, you can cover with tinfoil. (If you find the color a little darker, cover with tinfoil. The tinfoil must be raised to avoid sticking to the surface of the cake.)

10: After baking, invert the cake immediately and let it cool for 30 minutes before removing from the mold.

11: Pour 400g of golden diamond buttercream into a bowl.

12. Using a hand whisk, beat continuously and vigorously until stiff peaks form.

13: Cut a slice across the baked cake and divide it into two.

14: Place a slice of cake on a laminating table and spread a layer of whipped cream on it.

15, and then evenly spread the fruit particles, I used the yellow peach slices, spread a full layer.

16. Then spread another layer of whipped cream on the yellow peach slices, cover with the second slice of cake, and gently press it with your hands. Then spread the whole cake with buttercream and smooth the whole cake buttercream.

17: Squeeze a small amount of pink food coloring into a small bowl of whipped cream and mix well.

18: Use a patterned spatula to scrape stripes around the cake, then use a flower nozzle to squeeze out lace on the cake. Finally, decorate the surface with a variety of fruits.