Blue Ocean Heart Cake

Overview

I personally prefer blue, but I discovered after a friend reminded me that many of my cream and buttercream cakes are actually blue-based. Some people say that blue represents melancholy, some say that blue represents open-mindedness, some say that blue represents openness... I feel that it has nothing to do with any of these. I just like that pure blue, just like the sky in my childhood. This kind of cake is more suitable for this season and looks very cool.

Tags

• baking
• children
• cake
• birthday
• cake flour
• corn oil
• corn starch
• egg
• imported pigments
• mango
• whipping cream
• fine sugar
• lemon juice
• milk
• powdered sugar

Ingredients

Steps

1. 1 Separate the whites and yolks.

   

2. 2 Add 30 grams of sugar to the egg yolks and mix well.

   

3. 3 Add the salad oil in three batches, stirring thoroughly each time.

   

4. 4 Add the milk in three batches, stirring thoroughly each time.

   

5. 5 Sift in the flour.

   

6. 6 Use a spatula to mix until smooth.

   

7. 7 Add a few drops of lemon juice to the egg whites.

   

8. 8 Use an electric mixer to beat until foamy, add 30 grams of sugar

   

9. 9 Beat until the volume increases and the bubbles are finer, then add 30 grams of sugar.

   

10. 10 Beat until the surface becomes textured, add the remaining 30 grams of sugar,

    

11. 11 Continue to beat until stiff foam (beat the egg beater until it forms a stiff triangle).

    

12. 12 Take 1/3 of the egg whites into the egg yolk paste.

    

13. 13 Use a spatula to stir up and down or cut and mix until it becomes a smooth paste.

    

14. 14 Pour the egg yolk paste into the egg whites,

    

15. 15 Mix well using the same stirring and cutting methods.

    

16. 16 Pour into the mold, hold it up and shake it on the table a few times to make big bubbles.

    

17. 17 Preheat the oven to 140 degrees, then adjust to 130 degrees after putting it in the oven.

    

18. 18 After baking for 1 hour, take it out and turn it upside down to dry.

    

19. 19 After cooling, it is best to separate the mold from all sides with your bare hands and gently press the bottom to release it. If you use a demoulding knife to remove the mold, there will be a lot of cake crumbs, which will affect the surface.

    

20. 20 Divide the cake into two slices.

    

21. 21 Remove the flesh from the mango and set aside.

    

22. 22 Light cream plus powdered sugar or caster sugar.

    

23. 23 Beat over ice water.

    

24. 24 After spreading a layer of light cream on the cake, spread the mango, then spread a layer of light cream, cover it with another piece of cake, and smooth the surface. I forgot to take a picture of this step.

    

25. 25 Put one-third of the remaining whipping cream into a piping bag, then mix it into light blue and dark blue and put it into the piping bag.

    

26. 26 Cut an appropriate size opening on the piping bag. Start from the side. First, squeeze out a white dot. Use the back of a spoon to slide it down from one-third of the way. Then squeeze out two light blue dots. Press down in the same way as above, and then squeeze out two dark blue dots...

    

27. 27 Finally, apply it on the top, starting from the outside, applying white, light blue, and dark blue towards the middle.

    

28. 28 Finally, use dark blue to close it in the middle.

    

29. 29 Finished product.