Cherries are finally on the market in large quantities, and the price is not so expensive anymore. I bought a lot of them yesterday, ate them, and made a cherry cake. Hehe, beautiful ~
It's hot, the cream melts so quickly, and the cake is a bit ugly. Please forgive me ~!
cherry cake
Recipe Recommendations
- eggs of 4
- low-gluten flour 68 grams
- salad oil 32 grams
- milk 32 grams
- sugar 63 grams
- cherry 100 grams
- light cream appropriate amount
- sugar 50 grams
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for cherry cake
1
Pore cherries and chop them for later use.
2
Separate the egg yolks and egg whites.
3
Mix egg yolks and 23 grams of granulated sugar, add salad oil, milk, sieve the low-gluten flour, and mix into egg yolk batter.
4
Beat the egg white into a hard foam.
5
Add the beaten egg white into the egg yolk batter in 3 portions.
6
Add shredded cherries, stir up and down, stir well, pour into a baking sheet covered with oil paper, and shake twice vigorously to create large bubbles.
7
Place the baking sheet in the preheated 170-degree oven for 20 minutes.
8
After roasting, let it cool slightly, tear off the oil paper, then cut it into 2 portions and let it cool thoroughly.
9
Add granulated sugar in the light milk in portions and stir.
10
Spread cream on one piece of cake, then add another piece of cake.
11
Spread cream on the cake body, add cherries to decorate, and finish.