Double cream cake

My daughter wanted a double cake for her birthday, so I made one for her! A total of 5 layers of sponge cake blanks, because of the fear that the cake is relatively large and unevenly cut, the 10-inch cake was baked three times. The bottom is 10 inches and the top is 6 inches. Sponge cake directly uses Junzhi's "chocolate sponge cake" recipe, making sponges is good, saves time, and tastes good. For ease of use, steps 1-13 directly copy Jun Zhi's steps.

My daughter wanted a double cake for her birthday, so I made one for her! A total of 5 layers of sponge cake blanks, because of the fear that the cake is relatively large and unevenly cut, the 10-inch cake was baked three times. The bottom is 10 inches and the top is 6 inches. Sponge cake directly uses Junzhi's "chocolate sponge cake" recipe, making sponges is good, saves time, and tastes good. For ease of use, steps 1-13 directly copy Jun Zhi's steps.

Material

Low refined flour 60g * 4 (3 for 10 inches and 3 layers, 1 for 6 inches)
cocoa powder 20g * 4
egg 3 * 4
Fine sugar 50g * 4 + 30g * 4
butter 50g * 4
Light cream (for decoration) 700g (can be adjusted according to the complexity of decorating)
Granulated sugar (for decoration cream) 40 grams
Assorted canned fruits 1 vial
Shou Xingpo 1

Prepare raw materials. The egg white and egg yolk are separated, and the egg white bowl is clean and free of oil and water. Cocoa powder and low-gluten flour are mixed, and butter is heated in water to melt into a liquid state.

Cocoa powder and low-gluten flour are mixed and sieved for use.

Use a whisk to beat the egg whites. Add 50 grams of fine granulated sugar three times when sending.

Just whisk the egg white to the wet foaming state shown in the figure (lift the egg whisk and pull out the curved sharp corners)

Add the remaining 30 grams of fine granulated sugar to the egg yolk and beat with a whisk until the color becomes lighter and fluffy

Pour the melted butter in three portions and continue to beat with a whisk

After pouring the butter, whipped into a thick egg yolk paste

Fill 1/3 egg white into egg yolk paste, mix with a rubber spatula from bottom to top

After mixing, pour it back into the egg white bowl

Continue to mix evenly, as shown in the thick state (this step is very important, if the egg whites are defoamed during the mixing process, the mixture will become very thin, and the baked cake will not be fluffy.)

Pour the sifted powder

Use a rubber spatula to continue to turn the noodle batter quickly, until a uniform cake batter is formed

Pour the mixed batter (3 times in a 10-inch baking pan to make 3 slices, once for a 6-inch baking pan, cut into 2 slices after 6-inch baking), smooth the surface and put in preheating Bake in the oven at 175 degrees for about 18 minutes, until fully swelled. Use a toothpick to dip into the center of the cake and pull it out. There is no residue on the toothpick, which means the cake is baked. The above steps require a total of 4 times, so the cake blank is completed.

Drain assorted canned fruits and set aside. Add the white sugar in portions to the light cream and beat until firm and foamy.

The practice of double cream cake Step 14

Take a 10-inch cake blank, a layer of cake blank, a layer of cream, and put it in place. Place the 6-inch cake on the top of the 10-inch cake blank in the same way.

The practice of double cream cake Step 15

Spread cream on the double-layer cake and smooth as much as possible.

The practice of double cream cake Step 16

According to your own needs, you can add the right amount of pigment to the cream to start decorating and decorating.

The practice of double cream cake Step 17

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