[Tomato Recipe] Pink Skirt Sponge Cake - Realize your princess dream

Overview

I believe every girl has a fairy tale princess dream, and the princess’s dress must be the most beautiful and luxurious. Today’s cake will fulfill your little wish. The pleated lace skirt is decorated with rose flowers, and the light pink color makes it look like a beautiful princess dress. Whether it is a gift for a girlfriend or a child, it is a good choice. Valentine's Day is approaching, giving her a pink skirt sponge cake made by you will definitely make love even sweeter. Storage: refrigerated for 3 days Production time: 120 minutes Output: 6 inches Production difficulty: four stars Tools used: electric egg beater, decorating turntable, 6-inch removable bottom cake mold, large integrated silicone spatula, 20cm egg-beating basin, flour sieve, manual egg beater, demoulding knife, decorating knife, serrated bread knife, cake layerer, baking paper

Tags

• baking
• cake
• butter (cake body)
• cake flour (cake body)
• fine sugar (cake body)
• food coloring
• maltose syrup (cake body)
• milk (cake body)
• mixed fruits
• sugar
• whipping cream
• whole eggs (cake body)

Ingredients

Steps

1. 1 Cover the syrup with plastic wrap and insulate it with hot water to soften it. Melt the milk and butter in hot water and keep it above 40 degrees.

   

2. 2 Sift the low-gluten flour and set aside, put the whole eggs into a mixing bowl, add all the sugar, add the syrup and mix until even.

   

3. 3 Slowly stir the insulated water until it reaches about 40 degrees, then remove from the hot water.

   

4. 4 Beat the eggs with a whisk at high speed. After 4-5 minutes, pick up the drippings and draw an "8" on the cake batter.

   

5. 5 Sift in the low-gluten flour all at once and stir for 30-40 times until evenly mixed.

   

6. 6 Then continue at low speed for 2-3 minutes, with the egg beater still, turn the bowl, and the big bubbles will be absorbed, and the egg batter will become more delicate.

   

7. 7 Pour the milk-butter mixture onto the spatula and mix well.

   

8. 8 Pour into the prepared mold, lightly shake the air bubbles, put it into the middle and lower layers of the oven preheated to 160 degrees, and bake for 35 minutes. After the cake is out of the oven, shake it lightly again, turn the wire rack upside down for 5-6 minutes, and then turn it over to cool.

   

9. 9 After cooling, unmold and divide into 3 equal portions using a cake layerer.

   

10. 10 Whip the light cream until wet peaks form.

    

11. 11 Strain the mixed fruits into sugar water in advance.

    

12. 12 Spread butter every time, and then use finger biscuits to squeeze a circle around the edge of the cake to make the cake a full height.

    

13. 13 Then lay out the mixed fruits.

    

14. 14 Repeat the above method until you cover the last slice of cake.

    

15. 15 Then apply it evenly and smooth over the whole thing.

    

16. 16 Add some pink cream to the remaining cream and continue to whip until stiff peaks form.

    

17. 17 Use the small rose nozzle, with the small mouth of the flower mouth facing downwards and the large mouth of the flower mouth facing upwards, and then squeeze the flower mouth left and right to look like the hem of the skirt.

    

18. 18 Then pipe rose flowers on top of the cake using the cookie nozzle.

    

19. 19 Finally, sift some red yeast powder or strawberry fruit and vegetable powder on the surface, and the cake is complete.