Mulberry cake

Overview

The petal-shaped cream shape reveals a little maturity in its cuteness

Prepare materials
Beat eggs at low speed
Then stir in the sugar in batches and continue to beat with warm water at low speed until the temperature is about 40 degrees. Remove the water and beat at high speed
Eggs are easier to whip when heated. If they fall slowly into ribbons, they are ready
Soften butter in water and mix with milk, stir well
Stir in the sifted flour
Put it into the mold, smear butter on all sides, shake it a few times, and when the bottom is deep into the mold, add butter on all sides
Whip the cream to 70%
Add mulberry jam and beat evenly
Preheat the oven to 180 degrees and 170 degrees, place the middle and lower racks, bake for 25 minutes, cool and then cut into two pieces
Pour in the cream filling and use a spoon to decorate
Finally, you can decorate with moisture-proof cocoa powder and powdered sugar
After leaving it in the refrigerator for a while, pay attention when cutting the cake. Soak the knife in hot water, then cut it and pull it from front to back. The cut surface will be smooth and beautiful