Plum Blossom Cake

Overview

Butter cakes are all made with pigments to make all kinds of beautiful cakes. I used red dragon fruit to make the cake. It can be made into a beautiful cake without a drop of pigment.

Tags

• baking
• children
• afternoon tea
• butter
• dragon fruit
• egg
• fish gelatin
• low gluten flour
• soft white sugar
• whipping cream
• gelatine powder
• milk

Ingredients

Steps

1. 1 First prepare the main ingredients for making the cake: 60 grams of low-gluten flour, 4 eggs, 70 grams of white sugar, and 30 grams of butter.

   

2. 2 Separate the egg whites and yolks.

   

3. 3 Add sugar to the egg whites and beat with an electric whisk until dry peaks form (slowly lift the whisk so that the egg whites can form an upright peak).

   

4. 4 Beat the egg yolks until they become light in color and fluffy.

   

5. 5 Pour the beaten egg yolks into the egg whites and use a spatula to stir from the bottom up to mix the egg yolks and egg whites together. The action should be rapid and large-scale stirring, so that the two can be mixed quickly to avoid defoaming.

   

6. 6 Sift low-gluten flour into the mixed egg mixture. Then immediately use a spatula to stir until the flour and egg liquid are completely mixed to form a batter. The action is the same as mixing egg yolk and egg white. Try to mix evenly in a short time to avoid defoaming.

   

7. 7 Pour melted butter into the batter (butter can be heated in water in advance or heated in a microwave to melt into liquid state).

   

8. 8 Stir again and mix evenly, using the same method as above.

   

9. 9 Pour the batter into a baking pan lined with greaseproof paper and smooth it out. Place in a preheated oven at 180°C and bake for 13-15 minutes, until the cake is completely risen and the surface is golden brown. Poke a toothpick into the center of the cake. If there is no residue left on the toothpick when it is pulled out, it means it is cooked.

   

10. 10 After the cake has cooled, peel off the parchment paper on the back of the cake. Then use the plum blossom mold to cut out cake slices.

    

11. 11 Cut off a little bit of the outside of the sliced cake.

    

12. 12 Add 20 grams of sugar to 200 grams of whipping cream and beat until slightly textured.

    

13. 13 Soak 40 grams of milk in the isinglass until soft. After soaking, put the isinglass in a pot over water and melt.

    

14. 14 Take a small part of the dragon fruit and puree it with a cooking stick.

    

15. 15 Wrap the mousse circle in tin foil.

    

16. 16 Pour the melted isinglass flakes into the whipped dragon fruit puree.

    

17. 17 Then sift it.

    

18. 18 Pour the sifted dragon fruit into the whipped cream and stir evenly with a spatula. Serve as mousse filling.

    

19. 19 Take a piece of cake and put it into the mold.

    

20. 20 Pour in the mousse filling.

    

21. 21 Place another cake slice.

    

22. 22 Then pour in the mousse filling. Cover with plastic wrap and place in the refrigerator for 4 hours.

    

23. 23 Add 5 grams of gelatine powder to 50 grams of milk and put it in a pot over water to melt.

    

24. 24 After refrigerating for half an hour, take out the cake, pour the gelatin liquid on spoon by spoon, and continue to refrigerate for 4 hours.

    

25. 25 After 4 hours, take the cake out of the refrigerator, place the cake film on top of a tall cup, and blow it around with a hair dryer to easily remove it from the mold.