Sakura color gradient chocolate glaze naked cake

Overview

In the season of cherry blossoms, on this warm spring day, it is so happy to have a cherry blossom color gradient chocolate glaze naked cake~ Paired with delicious cherry blossom color macarons, dark chocolate, and two Italian meringues...Wow~ It turns out that cakes can be so magical, you can mix them as you like~ Are you ready, friends? Today Weiyu brought a cherry blossom color gradient chocolate glaze naked cake. Act quickly ~ This recipe is for a six-inch cake size.

Tags

• baking
• chocolate cookie bars
• corn oil
• dark chocolate decorative chips
• edible platinum
• egg
• low gluten flour
• oreo cookies
• pink pigment
• pure cocoa butter dark chocolate
• purified water
• sakura color macaron
• sakura-colored italian meringue
• sakura-colored mini egg rolls
• strawberry
• sugar beads
• whipping cream
• fine sugar
• lemon juice

Ingredients

Steps

1. 1 Cherry blossom color cake embryo: Prepare 60ml of purified water, 60ml of corn oil, 6 eggs, 2 drops of lemon juice, 90g of fine sugar, 90g of low-gluten flour, 2 drops of vanilla essence, and a little pink coloring (you can use fruit and vegetable powder instead).

   

2. 2 Add 60ml of purified water to 60ml of corn oil

   

3. 3 Add 2 drops of vanilla essence and mix well.

   

4. 4 Add 6 egg yolks

   

5. 5 Mix well.

   

6. 6 Sift the low-gluten flour twice, add it to the egg yolk batter, and stir evenly until there is no dry flour in the batter. At this time, preheat the oven to 150 degrees.

   

7. 7 Divide the mixed batter into five equal portions and put them into containers. Add color powder to adjust to your favorite color. The light rain adds, less, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more, more. Dip the toothpick once, twice...and so on.

   

8. 8 Put the egg whites into a water-free and oil-free container, add two drops of lemon juice, beat with an electric egg beater until the fish eyes are frothy, and add 30g of fine sugar.

   

9. 9 Beat it until thick and add 30g of fine sugar.

   

10. 10 Add a little coloring

    

11. 11 Beat the egg whites until slightly fluffy and add the remaining caster sugar.

    

12. 12 Finally, beat until wet foam and large curved hooks form. When the egg beater stops working, if you turn the egg beater over a large area in the container and lift it up, a large hook will be left, which is wet foaming. (You can add a little color powder to the egg white for better color mixing)

    

13. 13 Add the beaten egg whites into the egg yolk paste in two batches. First, divide the wet meringue into ten equal portions. Add 5 portions into the egg yolk paste and mix evenly.

    

14. 14 Add the meringue below into the egg yolk paste

    

15. 15 Stir and mix evenly

    

16. 16 Pour into the mold and bake.

    

17. 17 Bake: 135 degrees for 25 minutes.

    

18. 18 Take it out of the oven, cool the baked cake and move it to the baking grid for later use.

    

19. 19 Prepare 350g of whipping cream and 35g of fine sugar. 30g dark chocolate, 35g light cream. 2 cherry blossom macarons, 3 dark chocolate decorative pieces, 2 Italian meringues, 1 strawberry, 1 Oreo cookie, two chocolate biscuit bars, 5 sugar beads, 1 cherry blossom mini egg roll, and a little edible gold foil.

    

20. 20 350ml light cream and 35g caster sugar

    

21. 21 Whip until 7 and 8 are distributed, and put them into piping bags with 300g and 50g respectively for later use.

    

22. 22 Squeeze out the whipped cream evenly on the surface of the cake base, and a thin layer of whipped cream will suffice;

    

23. 23 Spread a piece of cake base and squeeze some whipped cream into it, smoothing it slightly

    

24. 24 Spread the cake base...Push the cream into this state

    

25. 25 Glazing: Dissolve 30g of dark chocolate in 75-degree hot water, add 35g of light cream and stir evenly to form the glaze.

    

26. 26 Pour the glaze evenly over the surface of the cake. Place in the refrigerator to chill until the glaze is slightly set.

    

27. 27 Decoration: Take out the shaped cake embryo and decorate the surface with whipped cream, 2 cherry blossom-colored macarons, 3 dark chocolate decorative pieces, 2 Italian meringues, 1 strawberry, 1 Oreo cookie, 2 chocolate biscuit strips, 5 sugar beads, 1 cherry blossom-colored mini egg roll, and a little edible gold foil according to your preference. The delicious and beautiful "Sakura Color Gradient Chocolate Glazed Naked Cake" is ready.