Cherry Cream Birthday Cake

Overview

White cream and fiery red cherries, one as cold as ice and the other as passionate as fire, perfectly complement each other when put together! I made a birthday cake for a friend’s child. I used animal whipping cream and no coloring. It’s simple! Western style! Healthy!

Tags

• baking
• birthday
• animal whipped cream
• cake mix
• cherry
• corn oil
• egg yolk
• sugar
• milk
• powdered sugar
• protein
• salt

Ingredients

Steps

1. 1 Let’s make an 8-inch chiffon first. Put 5 egg whites into a clean basin and squeeze a few drops of lemon juice.

   

2. 2 Add 60 grams of sugar in 3 batches, beat until there are small upright triangles, then refrigerate. At this point preheat the oven to 140 degrees.

   

3. 3 Put 5 egg yolks, 70 grams of milk, 30 grams of corn oil, and 1 gram of salt into a basin, beat them slightly with a whisk that has beaten egg whites, then sift in 90 grams of cake flour, and mix into a smooth egg yolk paste without particles.

   

4. 4 Add the meringue to the egg yolk batter in two batches, and mix quickly to form a cake batter.

   

5. 5 Pour the cake batter into an 8-inch round pan.

   

6. 6 Place in the middle and lower racks of the oven at 140 degrees for about 50 minutes. (In winter, I use 150 degrees for 50 minutes. The temperature and time here are for your reference. The specifics should be based on the temperament of your own oven)

   

7. 7 After baking, wait for it to cool completely before removing it from the mold, and then cut it into 3 slices, the thickness will be uneven.

   

8. 8 Wash the cherries and dry them with kitchen paper, cut the yellow peaches into cubes and set aside. (This step can be prepared while baking the cake)

   

9. 9 Add 500 grams of animal whipping cream to 50 grams of powdered sugar and whip until stiff. For a refreshing taste, a few drops of lemon juice are added. Whipped animal cream is used to complete the filling and spread the dough.

   

10. 10 slices of cake, 2 layers of filling. The order of filling is: light cream, yellow peach, light cream. A thin layer of light cream is enough to avoid being greasy.

    

11. 11 After filling the stuffing, I started wiping the dough, but my hands were still wet...

    

12. 12 Try to smooth it out as much as possible, it doesn't matter if it's not flat, the cherries are responsible for covering up the ugliness...Use a 6-tooth piping tip to pipe small flowers around the cake.

    

13. 13 Place the cherries in the middle.

    

14. 14 Surround the cake with a mousse ring, tie it with a ribbon, and garnish it with sugar beads.

    

15. 15 It’s for kids, no coloring is used, and it still looks pretty fashionable!