Pomegranate cheese velvet cake

Overview

When I was pregnant with him, I secretly swore in my heart that I would give him a birthday cake that I made by myself every year. This year is the third year. The child is getting older day by day. He can understand many things and has his own preferences. Sweets are probably a delicacy that all children cannot refuse. From the first day I made cake embryos, this little guy has been He kept asking for food next to him. In order to prevent him from causing damage, I had to urge his father to take the child out to have a good time. This year I chose pomegranate. Firstly, it is a fruit that I have recently started to like. Secondly, in August this year, the birthday cake of the child’s boss was accidentally left at home. This time I took a pomegranate cake, even if the ancestor’s descendants are blessed with happiness and longevity! The old man is so happy:)

Tags

• baking
• cake
• cheesecake
• butter
• clear water
• cointreau
• corn starch
• cream cheese
• egg
• egg yolk
• low gluten flour
• red yeast rice powder
• vanilla extract
• whipping cream
• fine sugar
• milk

Ingredients

Steps

1. 1 Pour the eggs into a basin, add fine sugar and beat until the liquid does not disappear immediately after dripping; (cake embryo)

   

2. 2 Sift in low-gluten flour; (cake embryo)

   

3. 3 Sift in the red yeast powder; (cake embryo)

   

4. 4 Stir evenly from bottom to top. After the butter melts, pour in and continue to stir; (cake base)

   

5. 5 Preheat the oven to 190 degrees, pour the cake batter into the mold, knock out the air, and bake for 30-40 minutes; (cake embryo)

   

6. 6 Pour water into the milk pot, add fine sugar, stir over low heat until the water boils, then let it cool, pour in Cointreau and set aside; (syrup)

   

7. 7 Beat two egg yolks and mix well; (cheese filling)

   

8. 8 Pour milk and granulated sugar into the milk pot, turn on low heat and stir continuously until melted, then turn off the heat; (cheese filling)

   

9. 9 Sift low-gluten flour and cornstarch into the egg yolks and stir evenly; (cheese filling)

   

10. 10 Pour all 11 parts into the remaining sugar and milk in the milk pot and stir evenly; (cheese filling)

    

11. 11 Add the naturally melted cream cheese and stir continuously until smooth, (cheese filling)

    

12. 12 During this period, turn on low heat to evaporate the water, and pay attention to the consistency of the cheese filling; (cheese filling)

    

13. 13 Beat the butter until it becomes feathery; (cheese filling)

    

14. 14 Mix with cream cheese egg yolk paste; (cheese filling)

    

15. 15 Cut the cake slices into 3 equal pieces and set aside; 16, 17, 18, 19,

    

16. 16 Use a brush to dip the syrup into the cake slices;

    

17. 17 Fill a piping bag with cheese filling and fill the cake slices;

    

18. 18 Brush a layer of syrup on the second cake piece and let it cover the cake piece with cheese filling. Do the same for the third piece as the second piece;

    

19. 19 Peel the pomegranate and set aside;

    

20. 20 Add fine sugar and whip the whipping cream until it doubles in size, put it into a piping bag and pipe out patterns;

    

21. 21 Garnish with red pomegranate.