Pink cherry flavored double layer cake

Overview

I made a birthday cake for my best friend. Of course, a beautiful girl needs a pink design. Now cherries are in season. There is also cherry jam with kirsch added. It looks amazing and tastes great

Tags

• baking
• good looks
• afternoon tea
• blueberry
• cherry
• cherry jam
• egg
• low gluten flour
• sugar
• vanilla extract
• whipping cream
• milk
• powdered sugar
• vegetable oil

Ingredients

Steps

1. 1 Separate egg whites and egg yolks. The basin containing the egg whites must be absolutely clean, free of oil and water

   

2. 2 Add two parts of sugar to the egg whites and egg yolks respectively

   

3. 3 Beat the egg yolks until the sugar melts, add vegetable oil and milk and beat well

   

4. 4 Sift flour into egg yolk batter

   

5. 5 Fold the egg yolk paste, remember to stir clockwise in a circular motion

   

6. 6 Beat the egg whites at high speed until they form big foam, and then beat at medium-low speed until they form stiff peaks. Lift the egg beater until it has a small sharp corner

   

7. 7 Take out 1/3 of the egg whites and mix them evenly with the egg yolk paste, then add the rest of the egg yolk paste and mix them evenly

   

8. 8 Pour the egg yolk batter into the 6-inch and 8-inch removable bottom round molds, fill them about half full, and pop out any big bubbles. Preheat and bake at 130℃ for 25 minutes. Turn to 155℃ and bake for 25 minutes. Remove the 6-inch mold 5 minutes in advance

   

9. 9 Wash the cherries and blueberries, cut the cherries in half and remove the core

   

10. 10 Take out the baked chiffon, shake it for a few times, turn it upside down and let it cool, then divide each dough into three even pieces

    

11. 11 Take a piece of cake and spread a little cherry jam

    

12. 12 Add fresh cream and powdered sugar and beat until stiff and clear texture. Take some and spread it on the cake, sprinkle with a few cherries and blueberries, and then spread a little fresh cream. Cover with a piece of cake. When all is done, spread fresh cream on the outside and make it smooth and flat

    

13. 13 Prepare a rose piping tip, whip the piping cream, add a few drops of pink food coloring, and make the whipping slightly harder than the one used to spread the dough,

    

14. 14 Assemble the two cakes, use a rose nozzle to pipe pink flowers on the lower cake, and decorate the top with fondant flowers or fresh flowers, complete