How to make old cream cake

1

Separate egg yolk from egg white

2

Beat the egg yolk with egg yolk Mix evenly, pour in 30g of white sugar and stir evenly, then pour in 50g of cooking oil and stir evenly, pour in milk and stir evenly, finally sift the low-gluten flour into the egg yolk paste and stir evenly

3

Pour the remaining one-third of the sugar into the egg whites and beat with an electric mixer until the egg whites form fine peaks

4

Pour in the remaining one-third of the sugar and beat again Until the egg whites are slightly textured

5

Pour in the last third of the sugar and beat until the egg whites are slightly textured

6

Pour in the egg whites Pour into the egg yolk paste three times and mix well. Do not stir in circles, but stir up and down.

7

Preheat the oven at 160 degrees for 10 minutes. Wrap the bottom of the 8-inch mold with a middle layer of tin foil. 160 Bake for 10 minutes at 150°C, then bake at 150°C for 40 minutes. Remove the cake from the oven, cool and demold, remove the top skin, and divide into 3 pieces

8

Anchor salted butter, softened at room temperature, add powdered sugar Beat an appropriate amount with a whisk, pour in light cream and beat until even. Place a piece of oil paper on the bottom of the cake, put a piece of cake embryo, brush a layer of cream, then put a piece of cake embryo, brush a layer of cream, then put a piece of cake embryo, the whole Brush the cake with cream and decorate it with fruits.

9

The old cream cake tastes better if it is refrigerated for more than 2 hours, because butter is added to the cream, and the refrigerated cream It has more texture and is not greasy. Be sure to use Anjia's salted butter. The authentic old cream cake will have a little salty taste, not too salty or too sweet, and the taste is just right

10

Finished product