Black Forest Flower Naked Cake

Overview

The first time he saw this kind of flower cake, he was deeply attracted. He thought that he must make one himself if he had the chance. The handsome party could not help but love beautiful things. The spring season is perfect for making this cake. Even the process of making it is very enjoyable for me. I enjoy the care of every step, the surprises step by step, and the amazingness of the finished product. Even just looking at it is intoxicating. The popular naked cake does not require advanced decorating techniques. With the decoration of flowers, it adds a lot of points. For a pure hobbyist like me, it is satisfying to be able to do this

Tags

• baking
• children
• cake
• afternoon tea
• birthday
• baking powder
• butter
• cocoa powder
• egg liquid
• low gluten flour
• red yeast rice powder
• whipping cream
• yogurt
• fine sugar
• flowers
• milk
• powdered sugar
• salt

Ingredients

Steps

1. 1 First prepare the ingredients for making a cake. Except for the whipped cream and powdered sugar, the other ingredients are all ingredients for making a cake. Cut the butter into small pieces and let it soften at room temperature; place oiled paper under the sieve; weigh out the low-gluten flour, cocoa powder, red yeast powder, and baking powder and put them into the sieve; beat the eggs and set aside; put the milk and yogurt into a bowl and set aside. (In particular, if the eggs, milk, and yogurt are taken out of the refrigerator, they must be taken out and warmed up in advance)

   

2. 2 Prepare the mold. Generally, it is best to make a tin foil mold for this kind of multi-slice cake. You can bake several slices at the same time to save time, and it is easy to demould. There is no need to wash the mold in the middle. Another important point is that the baked cake will not be high in some places and low in others. Cut out a long strip and a piece of tin foil that is slightly larger than the bottom of the mold. The long strip will be used as the rim of the mold. When cutting, it is best to be longer so that it will not be insufficient to connect.

   

3. 3 Place the removable base of the cake mold on a piece of tinfoil, and then slowly move upwards along the removable bottom to form a round mold. Use scissors to cut off the excess part on top, leaving a height of 1cm.

   

4. 4 Then put the bottom in and seal the edges all around. Tinfoil is prone to creases, so you can handle it gently when wrapping it.

   

5. 5 After the butter is softened, add fine sugar and beat until puffy. The color of the butter becomes lighter and becomes paste-like. Because the amount of sugar is relatively large, you can add it in batches. Beat the sugar and butter at low speed with an electric mixer each time until they stick together before adding again. This will prevent the sugar from flying out when beating. (Fully softened butter can be easily inserted with a finger. It must be softened well, otherwise it will be very difficult to beat with an electric egg beater)

   

6. 6 Beat the egg liquid and add it to the butter in batches. Use an electric egg beater to beat the eggs after each addition. The egg liquid will be absorbed by the butter and there will be no separation of oil and water. (The eggs must be warmed up. If the eggs refrigerated in the refrigerator are not warmed up, it is easy for the oil and water to separate.)

   

7. 7 As shown in the picture after beating, the color has turned a lot yellower after adding egg liquid, and it is in the form of a fine paste. (After this step is completed, you can open the oven and start preheating, setting the upper and lower heat to 180 degrees)

   

8. 8 Sieve the flour in the dough sieve onto the oiled paper. The amount of flour is relatively large. Sifting twice can allow different flours to be fully mixed.

   

9. 9 Then sift 1/5 of the flour into the butter bowl and mix evenly with a rubber spatula.

   

10. 10 Mix the milk and kefir thoroughly, then add 1/5 to the batter and mix evenly. (The same milk and yogurt should also be taken out of the refrigerator and warmed up in advance, so that they are easier to absorb and reduce the separation of oil and water. It doesn't matter if there is a small amount of oil-water separation. It will improve after adding powder in the next step)

    

11. 11 Then add the powder and milk, that is, repeat steps 9 and 10 until all the powder and milk are added and stirred. The consistency of the mixed batter is as shown in the picture, it is much thicker than chiffon (I added it in 5 times, so the above is 1/5)

    

12. 12 Add a small spoonful of baking soda to the batter, mix well and put the batter into a piping bag.

    

13. 13 Cut a 1cm long opening at the bottom of the piping bag, and squeeze the batter into the prepared mold. The batter here should be made into 3 6-inch pieces and 2 8-inch pieces. You need to control the amount (the batter is thicker, so it is best to use a piping bag to avoid getting it on the wall of the mold. Don’t skip this step)

    

14. 14 Then smooth the surface. Place in the middle rack of the preheated oven and bake at 180 degrees for 12 minutes. Take it out.

    

15. 15 After baking, first tear off the tin foil around it, then lift the bottom up, place it upside down on the baking grid and wait for it to cool. Bake several other cake slices in the same way. After the cake is baked and cooled, trim the size. Stack the two slices together and cut off the excess with a cake knife. (I baked the cake three times, with a total of 5 slices of cake. I baked 2 slices at a time. You can decide how many times to bake based on the size of your oven)

    

16. 16 Add 40 grams of powdered sugar to 350 grams of whipping cream and beat until the cream has obvious texture and is ready for decoration.

    

17. 17 Take an 8-inch piece of cake with the bottom facing up, then put some cream in the middle.

    

18. 18 Use a spatula to spread it in one direction. You can turn the bottom to operate. After smoothing the surface, add an 8-inch cake slice.

    

19. 19 Add the other cake slices in the same way, the bottom two slices are 8 inches, the top three slices are 6 inches, and finally the tops are smoothed

    

20. 20 Then start to spread all around. You don’t need to add a lot of cream around. If there is a gap between the two layers of cake, you can add a little, and then use a spatula to scrape off the excess cream. The same goes for the bottom two 8-inch ones

    

21. 21 Soak the flowers in lemon water for 10 minutes, take them out, and then use kitchen towels to absorb the water on them before decorating them. The leaves and stems of the flowers must be washed in advance. Be careful not to prick your hands when washing. You can decorate according to your own preferences