Strawberry Cherry Cake

Overview

How to cook Strawberry Cherry Cake at home

Tags

• baking
• blueberry jam
• cherry
• edible oil
• egg
• fresh cream
• low gluten flour
• strawberry
• sugar 1
• sugar 2
• sugar 3
• lemon juice
• milk

Ingredients

Steps

1. 1 Separate the 5 eggs, egg whites, and egg yolks into two basins. Note that there should be no water or egg yolks in the egg white basins.

   

2. 2 After separation, put the egg whites aside first. In some methods, you can also put the egg whites in the freezer for a while to ensure that the beaten egg whites are stable. . I don't put it in the freezer now, I just put it aside and mix the egg yolks first.

   

3. 3 Add 30 grams of sugar, 80 grams of milk, and 80 grams of oil to the egg yolks. Stir. I always stir in a cross shape. Don't stir too hard. Beat the egg yolks until the milk and oil melt together and they feel emulsified.

   

4. 4 Add the sifted low-gluten flour in three batches, stirring evenly after each addition, also in a cross shape.

   

5. 5 Stir evenly. It's okay if it's a little grainy. Be careful not to over stir it too hard.

   

6. 6 The finished egg yolk paste should feel like it flows slowly when lifted.

   

7. 7 Then put the egg yolk paste aside, beat the egg whites, soak the fish eyes roughly, and add the first sugar.

   

8. 8 Beat the foam until fine and add sugar a second time.

   

9. 9 When the pattern appears and does not disappear, add sugar for the third time. The sugar can be added evenly in three times. I just add a little at a time to save trouble.

   

10. 10 Once the egg white paste is dry and foamy, it will be fine. Be careful not to over-beat it, as it will easily crack.

    

11. 11 First add one-third of the egg whites to the egg yolk batter, stir evenly, then add the remaining egg whites, stir evenly.

    

12. 12 Stir well, that's right. When you start making the protein paste, you can preheat the oven to 150 degrees.

    

13. 13 degrees, second to last level, one hour.

    

14. 14 After baking, turn upside down, let cool, and unmold. . Add 800 grams of cream and beat it with 80 grams. If you are just starting to make it, you can put the cream and the whisk head in the freezer for a while, which will make it easier to whip. I basically save trouble now and don't use it. Then. . Wash fresh fruits and drain.

    

15. 15 Cut the cake into two layers, spread with cream and blueberry jam. Wipe the surface, add fruits and decorate as you like.

    

16. 16 Done.