Cherry cocoa cake
By VicentaLakin
Recipe Recommendations
- low-gluten flour 40 grams
- eggs of 3
- cocoa powder 10 grams
- corn oil 30 grams
- milk 30 grams
- fine sugar 60 grams
- light cream 100 grams
- cherry appropriate amount
- lemon juice few drops
- sweetening
- roast
- an hour
- simple
Steps for Cherry cocoa cake
1
Prepare the required materials. 20 grams of fine sugar, milk, corn oil in a deep disk
2
Separate yolk from protein, the protein is placed in an oil-free, water-free deep disk, drops of lemon juice protein, adding 40 grams of fine sugar three times, hitting a hard hair bubble, and lifting an egg-beater triangle。
3
The yolk goes into the milk plate and goes smooth。
4
Low-banded flour and cocoa flour are mixed and sifted into yolk paste。
5
Smuggle to slide without particles。
6
The distributed protein is added to the yolk paste three times。
7
Flip evenly。
8
Putting the mixed cakes in the mold, shaking them a few times, shaking off the bubble inside。
9
In the pre-heat oven, the 150-degree mid-level fire is 25 minutes up and down, turns 170-25 minutes, and immediately after roasting is removed from the grilled web。
10
After complete cooling, cut into four pieces。
11
With a small round mold, cut into a small circle。
12
Cherry went to nuclei and cut Ding。
13
Add 10 grams of fine sugar to 100 grams of light cream for distribution, and put it in a bouquet。
14
Take a plate and put a piece of cake on it。
15
Squeeze the cream on the face of the cake, put a piece of the cake on the cherries and then add a layer of cream to the cherries and cake slices, and squeeze the cream and cherries on the surface. It's kind of like a twistCherry cocoa cake Make Tips
The cake is actually just a chiffon cake body; just follow the method for making a chiffon cake.