Confused Doll Cake

Separate the egg yolks and egg whites and put them into oil-free and water-free stainless steel basins respectively. Add corn oil to the egg yolks and stir evenly;

Pour in milk and mix well;

Add a few drops of vanilla extract;

Sift in low-gluten flour;

Stir evenly until smooth and without any particles;

Add a little salt and lemon juice to the egg whites;

Add the pre-mixed corn starch and sugar in three batches and beat at low speed until wet and dry;

Add 1/3 of the egg whites to the egg yolk paste and mix evenly;

Then pour it back into the remaining egg whites and mix evenly;

Pour the batter into the mold, shake out the bubbles, and preheat the oven to 160 degrees. After placing the mold, adjust the temperature to 140 degrees and bake for 45 minutes; (for six-inch and four-inch savarins, the four-inch should be taken out in advance. I forgot to take it out when baking, so it was a little burnt.)

After taking it out of the oven, turn it upside down and let it cool;

After sterilizing and washing the confused doll, wrap it in plastic wrap and set aside;

Divide the 6-inch cake into three parts and use two parts. Remove the excess from the 4-inch cake;

Take a piece of cake, spread it with whipped cream, and put yellow peaches on it;

Cover with the first piece of cake, spread with whipped cream, and place pineapple on top;

Cover with 4-inch cake;

Place the confused doll into the empty space in the middle of the cake, and fill the empty space with cake;

Spread light cream on the surface;

Use the pigmented cream to squeeze the roses from bottom to top. First, use a No. 21 piping nozzle to pipe three layers of roses with darker pink cream. Then use a slightly lighter color and then pipe three layers of roses. This will create a gradient effect. Use a No. 18 piping nozzle to squeeze out the clothes on the upper body. The confused doll cake is completed.

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