Rose Cream Cake

Rose Cream Cake

Introduction:

Production steps:

Step 1: get all the ingredients ready.

Step 2: Add 20 grams of sugar oil milk to the yolk. Stir to make it mixed evenly

Step 3: sift in the powder.

Step 4: cut and mix evenly without particles.

Step 5: add a few drops of lemon juice to the egg white. Add 20 grams of sugar three times. Whisk until dry foaming.

Step 6: cut the beaten egg white into yolk paste in 3 times.

Step 7: cut and mix well to make cake paste.

Step 8: pour the cake paste into the mold and knock off the bubbles.

Step 9: put into oven 160 ° for 30 minutes. Turn it upside down and let it cool.

Step 10: whisk the cream with powdered sugar until it has clear lines.

Step 11: cut small pieces of yellow peach after draining.

Step 12: divide the cake into 3 pieces from the middle.

Step 13: take a piece of cake and put it on the mounting table, then spread a layer of cream on it. Add in the yellow peach.

Step 14: smooth the sides of the cake with cream.

Step 15: beat the remaining cream with a drop of pink pigment to make pink cream.

Step 16: put it into the flower mounting bag with toothless flower mounting mouth.

Step 17: squeeze the flowers evenly from the bottom of the cake. After all, decorate with silver beans.

Materials required:

Eggs: 3

Low gluten flour: 50g

Corn starch: 10g

Sugar: 40g

Milk: 30ml

Salad oil: 30ml

Presidential cream: 300ml

Powdered sugar: 30g

Canned yellow peach: right amount

Silver bean: right amount

Pink pigment: appropriate amount

Note: the mounting should be squeezed from the bottom of the cake.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor