Rainbow watermelon cake

Rainbow watermelon cake

Introduction:

"Sometimes you have to enjoy the fun and surprise of cutting the cake."

Production steps:

Step 1: diagram of all materials

Step 2: beat the eggs into a bowl, add sugar and lemon juice concentrate, and beat with an egg beater

Step 3: as shown in the figure, the volume expansion is several times of the original

Step 4: sift the low flour and baking powder into the beaten egg paste

Step 5: mix the flour and egg paste with the rubber and turn it up and down (never clockwise or counterclockwise), then add the softened butter and mix well

Step 6: divide the cake paste into five parts, each with a drop of different colors of edible pigment, stir well and pour into the mold

Step 7: put it in the middle of the oven, heat up and down, bake at 180 ° for about 10 minutes (I use Midea oven)

Step 8: after baking, cool slightly and demould. Fold in order and spread whipped cream in the middle of each layer. Light cream on the outside, too

Step 9: use the scoop to dig the watermelon into balls one by one, and then put them on top. If you like, you can also mount the remaining cream on the surface and edge of the cake with the flower mounting mouth

Step 10: refrigerate for a while, then you can eat~

Step 11: isn't the incision beautiful

Materials required:

Eggs: three

Low gluten flour: 100g

Sugar: 75g

Salt free butter: 50g

200g: light cream

Watermelon: some

Baking powder: 1g

Edible pigment: some problems

Lemon concentrate: 4 drops

Note: it's hot now, and the stability of light cream is not good. If it doesn't move fast, it will turn into water easily Jinzuan's mounting cream is more stable, but its taste and health are not as good as light milk. It depends on your choice.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet