Cranberry cream cake
By VicentaLakin
Recipe Recommendations
- dried cranberries 40 grams
- fine sugar 10 grams
- white rum 5 grams
- low-gluten flour 80 grams
- boiling water 40 grams
- unsalted butter 80 grams
- condensed milk 120 grams
- egg yolk of 3
- baking powder 1/2 teaspoon
- protein of 2
- almond slices appropriate amount
- powdered sugar appropriate amount
- milk fragrance
- roast
- an hour
- ordinary
Steps for Cranberry cream cake
1
roasted cranberry, sugary, white rum, boiled water into the casserole, warmed up to dry cranberry and softened, prepared for dry and cooling, mixed with low-banded flour and powdered powder in b-materials
2
Cranberry after cooling with 15 grams of low-banded flour
3
Butter room temperature softened, with an egg-beater to slid-free state (insulated with water, not to pass out)
4
We'll add milk three times, evenly each time, and then next time, we'll put butter in the white and white
5
We'll add yolk three times, and then we'll do it again
6
I'll put in half of the low-banded flour and powdered bubbles
7
Add cooked cranberry to the face of the paste
8
Add the other half of the flour to the powder
9
Put 10 grams of white sugar in the protein, and hit a hard hair bubble with an electric omelet
10
Take half of the protein cream into the paste, gently evenly up and down, then double the other half with the same technique
11
I've got the cake
12
Falling into the rectangular mold, spilling almond chips, entering the preheated oven at 160 degrees in the lower floor for 40 minutes, waiting for a little cooling before demodeling, and eating on a surface scavenger with a proper amount of sugar powderCranberry cream cake Make Tips
1: Try not to use a mold that is too large; the shape is up to you.
2: Adding condensed milk gives this cake a richer texture; those who prefer a lighter sweetness can reduce the amount of condensed milk.
3: The baked cake is crispy on the surface and sweet on the inside; it will crumble slightly when cut.