Chocolate Cream Cake

Overview

Ingredients: 2 large eggs, 35g cake flour, 35g milk, 22g salad oil, 30g fine sugar. Accessories: 5g cocoa powder, 20ML Baileys liqueur, 1g lemon juice

Tags

• baking
• children
• cake
• afternoon tea
• fast food
• cake flour
• cocoa powder
• egg
• salad oil
• sweet wine
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 After the egg whites and egg yolks are separated, add fine sugar to the egg yolks and beat evenly; add oil and beat until emulsified;

   

2. 2 Add milk and stir gently;

   

3. 3 Mix the flour and cocoa powder, sift into the egg yolks; quickly beat in the same direction to form a circle;

   

4. 4 Add Baileys (or coffee wine) and stir well;

   

5. 5 First, beat some fish eye foam at low speed, add fine sugar and lemon juice, and beat with the side of a bowl;

   

6. 6 Add more sugar, turn the mixer to 3rd gear and beat until the foam is like soap foam, turn to 5th gear, and continue beating until it becomes dry foam.

   

7. 7 Add 1/3 of the meringue to the egg yolk paste and mix evenly;

   

8. 8 Pour into the egg white container and mix evenly using the same cutting and mixing methods.

   

9. 9 Mix evenly and fill into the cake mold, filling it 80% full (you can put it into a piping bag and squeeze it into a cup); lift the baking tray and shake it a few times closer to the table. Use a spatula to stir up the bubbles.

   

10. 10 Preheat the oven to 160 degrees and bake for about 25 minutes. After taking out the baking pan, shake it a few times (this applies to bread and small cakes). Remove the cake and wait until it cools before decorating.

    

11. 11 100g whipping cream plus 10g sugar

    

12. 12 Beat at low speed until lines appear. Beat for a while longer until it reaches 8 points or more. (Throw it in ice water in summer)

    

13. 13 Use rose mouth and 8-tooth flower mouth

    

14. 14 Put the buttercream into a piping bag and pipe out different patterns on the cake.