Cherry cocoa cream cake

Cherry cocoa cream cake

Introduction:

Production steps:

Step 1: prepare the required materials. (put 20g sugar, milk and corn oil in a deep dish)

Step 2: separate the egg yolk from the protein, put the protein into the deep dish without oil and water, drop a few drops of lemon juice protein, add 40 grams of fine sugar in three times, beat until hard foaming, lift the egg beater, and the process is straight triangle.

Step 3: add the yolk to the milk plate and beat until smooth.

Step 4: mix the low gluten flour and cocoa powder and sift into the egg yolk paste.

Step 5: stir until smooth without particles.

Step 6: add the whipped protein into the egg yolk paste three times.

Step 7: mix well.

Step 8: pour the mixed cake paste into the mold and shake it vigorously to remove the big bubbles.

Step 9: put it in the preheated oven, put it in the middle layer of 150 ℃ for 25 minutes, turn it to 170 ℃ for 25 minutes, take it out immediately and put it on the baking net.

Step 10: after cooling completely, demould and cut into four pieces.

Step 11: use a small round mold to cut into a small wafer.

Step 12: cut the cherry into cubes.

Step 13: add 10 grams of sugar to 100 grams of cream, and put it into the flower mounting bag.

Step 14: take a plate and put a cake on it.

Step 15: squeeze the cream onto the cake surface, spread the cut cherries, put a piece of cake on top, then squeeze a layer of cream, add cherries and cake slices, and decorate the surface with milking oil and cherries. (it's like a tongue twister)

Materials required:

Low gluten flour: 40g

Eggs: 3

Cocoa powder: 10g

Corn oil: 30g

Milk: 30g

Fine granulated sugar: 60g

Cream: 100g

Cherry: moderate

Lemon juice: a few drops

Note: cake is actually Qifeng cake body, according to the method of making Qifeng cake to do.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet