No sour cream cake
By VicentaLakin
It's an old yogurt-free birthday cake to celebrate Dad's 66th birthday. Give me a heart of kindness, with my better love, in return for my father's selfless efforts for my years of growing up
Recipe Recommendations
- low powder 80 grams
- eggs of 4
- old yogurt 250 grams
- sugar 40 grams
- lemon juice 5 drops
- corn starch 5 grams
- salt 1 gram
- plant fat cream 200 grams
- Mango grains appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for No sour cream cake

1
Prepare the required material。
2
First, the yolk is separated from the protein in two oilless, waterless clean basins. Then mix yolk with old yogurt。
3
Powder mixed with corn starch, sifted twice into the basin。
4
Smuggled with fine yolk paste。
5
A few drops of lemonade and 1 grams of salt were added to the protein, which hit the fish eye at a low speed。
6
In three stages, 40 grams of fine sugar were added, with a medium-speed effect to dry hair bubbles, and a small angle of protein was raised。
7
One third of the protein paste is added to the yolk paste and is evenly mixed。
8
And then it's all back in the protein paste, and it's very smooth。
9
The face was poured into an 8-inch living mold, and the air bubble was pumped out a few times harder。
10
The molds are placed in mid-level grills, the lower part of the oven is placed in a hot-water dish, 170 degrees preheating, 40 hours of pre-heated tin paper, 150 degrees and another 30 minutes of roasting, before they become deformed。
11
200 grams of butter is drilled with gold, with a medium-speed low-speed blow to a hard-cut bubble。
12
Put the cream on the cake。
13
A small amount of cream is transferred to edible pink。
14
Prepare some simple lines。
15
A simple and generous birthday cake will be finishedNo sour cream cake Make Tips
1. Ideally, use relatively thick plain traditional yogurt.
2. No extra sugar is needed when whipping vegetable cream, as it is very stable and less prone to melting.
3. Adding cornstarch is to reduce the gluten content of the flour, making the cake texture finer.