Strawberry Cream Cake

Overview

Strawberry cream cake, soft chiffon, fragrant animal cream, sweet and sour strawberry, the taste in your mouth is so delicious

Tags

• cream cake
• blue windmill whipped cream
• rum
• shui ye
• vanilla chiffon
• vanilla sugar
• chocolate beans

Ingredients

Steps

1. 1 Turn the baked chiffon cake upside down and let it cool. After unmoulding, put it in the refrigerator for a few hours to make it easier to cut

   

2. 2 Use two cake slicers, clamp a long saw blade, place it on a smooth place, hold the handle of the blade and saw it horizontally

   

3. 3 When sawing to the far right side of the cake piece, you can hold it with your hands to keep the cake stable. Cut a 6-inch chiffon into three pieces

   

4. 4 Weigh the whipping cream. The amount of cream in my picture is too small. When I apply it on the sides, it is not enough. It is estimated that about 300 grams will be enough

   

5. 5 I add sugar according to about 10% of the amount of whipping cream, and add 10 grams of sugar to 100 grams of whipping cream. According to this ratio, I add sugar according to the amount of whipping cream. This comparison is already relatively sweet.

   

6. 6 Pour in a little rum. If it's for children, you don't need to add it at all. I poured two caps worth of this small bottle

   

7. 7 Whip it until it has soft little corners, and that's it. I basically start to use medium speed to develop. When the consistency is thick and not flowing, turn to low speed and beat carefully. After beating for one or two rounds, stop immediately. After beating, the volume of Blue Windmill does not expand much

   

8. 8 Use a spatula to scrape the whipped cream and pour it onto a piece of chiffon cake

   

9. 9 Use a spatula to smooth it out, and place the three cake slices in sequence. Since one person is too busy to spread the surface of the cake, I cannot take photos of the process. Sorry

   

10. 10 Use a medium-sized three-function five-tooth decorating tip

    

11. 11 Fill with whipped cream and decorate the bottom and sides of the cake

    

12. 12 Put 50 grams of chocolate into an oil-free and water-free container, heat it with insulated water until it melts, pour in 20 grams of water, stir evenly, pour it into a plastic bag and keep it in a cool place overnight

    

13. 13 The next day, I first softened it with my hands, and then rolled it into a chocolate rose. I couldn’t take pictures of the chocolate on my hands. I’m sorry but I will have to catch up on the process of making the flowers when I have the chance

    

14. 14 My strawberries are medium in size, cut into four pieces, and decorated with four corner berries on the surface of the cake

    

15. 15 Cut out a piece and put it on a plate

    

16. 16 Sit on the balcony, bask in the warm sunshine, and slowly taste