birthday cake
One 8-inch cake with seasonal fruits for filling and decoration according to personal taste.
Step 1 . Separate the egg yolk and egg white, and put them in clean, oil-free and water free containers. Beat the egg yolks, add milk and 30g sugar, mix well, then add salad oil, and mix well.
Step 2 . Mix flour, baking powder (negligible) and salt, and sieve them into the egg yolk paste.
Step 3 . Mix until there is no granule.
Step 4 . Add 70g granulated sugar and a few drops of white vinegar to the egg whites. Beat with an electric whisk until 8 and distribute.
Step 5 . Pour 1/3 of the egg white cream into the egg yolk paste.
Step 6 . Mix well.
Step 7 . Then pour the mixed egg yolk paste into the remaining 2/3 protein cream.
Step 8 . Use a scraper to turn the mixture gently and quickly.
Step 9 . Pour the mixed cake batter into the loose end mold.
Step 10 . Pick up the mold and throw it on the table for several times, shake out big bubbles, and then bake.
Step 11 . Baking: (The time and temperature are for reference only, please adjust according to the characteristics of your own oven) Preheat the oven in advance, 180 degrees, 40 minutes. After baking, take it out of the oven immediately, turn it upside down and let it cool, and then demould.
Step 12 . Pour the fresh cream into a refrigerated container, add sugar, and then beat it with an electric whisk until it is 7.
Step 13 . Mix a proper amount of cream cream with pineapple granules to form a fruit cream filling.
Step 14 . Divide the previously baked cake into 3 pieces, spread the fruit cream filling, and then overlap the cake pieces.
Step 15 . Spread the whole cake with cream.
Step 16 . Decorate with nuts.
Step 17 . Squeeze cream flowers.
Step 18 . Decorate with fruit.
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