Strawberry Cocoa Cake
Overview
Last Sunday, for my uncle’s birthday, I made a strawberry cocoa cake for him. This is the second time I have made a birthday cake, and the first time was for my dear Mom. Because of the previous experience, Mommy said the cake she made for the second time was much more mature than the first time. Of course, I also hope to create more wonderful food through continuous exploration and creation. Today I will briefly talk about a few thoughts about baking: I have baked so many times, and I personally think that there are several factors that are necessary for baking: first, you must have a heart, and any delicious food needs to be done with care; second, you must have equipment, baking is no more ordinary than home, and the materials and tools are quite special. Fortunately, I had the foresight to buy all the things that can be used for baking when I purchased it; third, I must have patience, because the baking steps are complicated, and almost every baking takes at least more than 3 hours.
Tags
Ingredients
Steps
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Use an egg separator to separate the egg whites and yolks
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Beat egg yolks with sugar
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Whipped egg yolk
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Use a flour sieve to sift light flour
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Mix sifted flour and beaten egg yolk
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Whip egg whites with sugar
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Beat until foamy
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Pour the beaten egg whites into the flour mixed earlier, and mix from bottom to top
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Pour into the cake mold. Since you are going to make two layers, bake the cake mold twice
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Bake on the upper and lower racks of the oven for 20 minutes
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Bake the cake mold (repeat steps 9 and 10) and prepare two cake molds
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High-speed whipped cream with sugar
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You can add a certain amount of lemon juice appropriately for better whipping effect
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Prepare fruits, strawberries, apples
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First, apply a layer of cream on the surface of the cake mold, and place the apples between the two cake molds
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Spread buttercream on the surface of the cake
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Sprinkle a layer of cocoa powder on the surface and decorate with strawberries
