Cherry cake cup (with cherry jam recipe)

Overview

I put my homemade cherry jam in the cup made of cake. It is sour and sweet, and the red color is very tempting~ Eat it with the delicious cake base, it can make a great afternoon tea

Tags

• baking
• good looks
• summer recipes
• cherry
• corn oil
• egg
• low gluten flour
• sugar

Ingredients

Steps

1. 1 Remove stems from cherries and wash

   

2. 2 Remove the core and marinate with 300g sugar for 1 hour

   

3. 3 Put it in the pot and turn to low heat

   

4. 4 Slowly simmer out the soup

   

5. 5 When the juice becomes thick, put it into a container and let it cool for later use

   

6. 6 Crack the eggs into a clean container and beat with a whisk. Add 70g of sugar in 3 portions

   

7. 7 Beat the egg liquid until a figure 8 is drawn on the surface with the egg paste and it does not disappear immediately

   

8. 8 Sift the flour into the egg batter, sift one layer, stir gently and quickly, then sift another layer

   

9. 9 Sift in all the flour, stir until no dry flour can be seen, then add corn oil and continue stirring until the batter is smooth and the oil is completely mixed

   

10. 10 Put the batter into a piping bag. First, squeeze the Meeckel mold into the batter

    

11. 11 Continue pouring batter until the mold is 80% full

    

12. 12 Preheat the middle rack of the oven to 190 degrees and bake for about 25 minutes

    

13. 13 Let cool and then unmold and add the prepared cherry jam

    

14. 14 Garnish with fresh mint