Berry twirl cake
By VicentaLakin
The cake is so childish, it's decorated with beautiful, favorite chocolate beans and milk cookies, and, in the words of her daughter, it's like, "it looks simple, but it feels so sweet." Beautiful doesn't like the taste of sour cream, so I put a little wildberries jam in the cake, and the cream is thin, and the sour jam makes the cake less greasy, chocolate beans and biscuit go with thin cream, sweet and soft, and unexpected little surprises。
Recipe Recommendations
- eggs of 5
- fine sugar 60g
- corn oil
- milk
- wild berry jam 100g
- low-gluten flour 90g
- light cream 250g
- chocolate beans a pack
- milk biscuits a pack
- milk fragrance
- baking
- several hours
- ordinary
Steps for Berry twirl cake
1
Preparation material。
2
ADD 10 G FINE SUGAR TO THE EGG YOLK, WHICH CAUSES A SLIGHT WHITENING OF THE DISSOLVED EGG。
3
We'll add corn oil and milk to the mix。
4
Add little wildberries and jam。
5
Add low-banded flour to yolk after sifting。
6
Swing to smooth and non-particle。7
When the protein was placed in a tub and hit by a thick bubble, the fine sugar was added three times to the pointy angle。
8
1/3 of protein cream added to the yolk paste。
9
Smash it and fall back to the protein cream
10
To be fully even
11
The mixed face is thrown into the mold, and it shakes a few times and removes the big bubbles and puts it in the preheated oven in the lower shelf for about 60 minutes。
12
When you get out of the oven, you'll dry the cake。
13
Take out the cool side of the cake。
14
Take an appropriate amount of light cream and mix it with two spoons of berries。
15
Put it on the face of the sliced cake, and put another piece of cake on it so you can decorate it in the way you like it。Berry twirl cake Make Tips
1. The bowl for holding egg whites must be clean, free of water and oil, and large enough.
2. When mixing the meringue with the yolk batter, fold from the bottom up. Do not stir in circles to avoid deflating the egg whites.
3. Wait for the cake to cool completely before unmolding. First, run a small knife around the edge of the mold, then push it out from the bottom to release.