material
Sponge cake 8 inches, plant fresh cream, blackcurrant jam, almond cake, grape biscuit, exotic berry, strawberry, powdered sugar, ribbon,
working methods
1: Cut the sponge cake in half.
2. Plant fresh cream, 1/3 mixed with blackcurrant jam, spread it on the middle layer of the half-cut cake and close it, and the remaining 2/3 fresh cream is spread on the outside of the cake to form a layer.
3. Use your creativity and take out all the biscuits, almond cakes and fruits.
4: Tie a ribbon and sprinkle with powdered sugar.
Practice 2, strawberry cream birthday cake
material
4 eggs, 80g of fine sugar, 80g of low-gluten flour, 25g of salad oil, 35g of milk, appropriate amount of fresh strawberries, 300g of fresh cream, appropriate amount of blueberry jam and about half of orange peel mud.
working methods
1: Grind a proper amount of orange peel with a mud mill. Preheat the oven, and bake at 150℃ and 140℃. Eggs and yolks are separated in two steel pots.
2: Fine sugar and salad oil are heated until the sugar melts. Add milk and stir well, then rush into the egg yolk steel basin.
3: Sprinkle the orange peel, add the sieved flour and mix well to form a batter.
4: Add sugar three times during the egg white beating process.
5: Mix the egg yolk batter and egg whites quickly, put them into an 8-inch round cake mold and bake in the oven for 40 minutes.
6. Pay attention to the color of the cake when baking and adjust the furnace temperature at any time.
7: Turn it upside down and let it cool after being baked.
8: The interlayer and surface are decorated with whipped cream and fresh strawberries, and the font of Happy Birthday discharges blueberry fruits.
Practice 3, Qiao Ba birthday cake
material
2 6-inch Qifeng cakes, 300g cherry puree (mousse stuffing), 2 egg yolks (mousse stuffing), 80g milk (mousse stuffing), 80g fine sugar (50, 30) and 5 gelatin tablets (mousse stuffing).
working methods
1: Qifeng cake: a. 5 egg yolks, 45g milk, 45g oil, sifted 90g low-gluten flour and stirred into egg yolk paste. B. Beat 5 egg whites and 60 grams of sugar until dry and foaming, and slowly add them into the egg yolk paste for three times and mix well to form a cake paste. C, pouring the cake paste of the method b into two 6-inch cake molds greased in advance, and baking in a preheated oven (150 degrees) for 18 minutes; Bake it and take it out to cool. Divide in two and cut in half for later use.
2. Mousse: 1. Mix egg yolk+milk+fine sugar evenly. 2. Put the yolk milk in a small basin. Put the small pot in another big pot (heated by water). Beat the yolk milk into thick fluffy foam with steam, and remove from the fire (about 10 minute). 3. Soak gelatin in ice water for about 5 minutes to soften it. 4.
3: Beat 300 grams of animal fresh cream and 30 grams of fine sugar to eight points (non-flowing state), pour 300 grams of cherry puree (mashed fresh cherries) into the mayonnaise of method 2, stir well, and then mix well with the animal fresh cream of method 3. Put the cake pieces, pour the mousse stuffing (1/4) into two models respectively, then put another cake on the shop and press it gently with your hands.
4. Pour the remaining mousse stuffing into two models respectively. Refrigerate in the refrigerator for about 3-4 hours until it is solidified.
5. Use the waiting time to make freshly squeezed cream. 150g animal fresh cream+15g fine sugar until eight points, and distribution (non-flowing state). You can type it in advance and put it in the refrigerator. ) Cream is squeezed on it. Pink: whipped cream with appropriate beet root juice. Light brown: whipped cream with appropriate chocolate sauce. Dark brown: chocolate sauce. The feet on the head are made of chocolate.