Cheese Cream Cake

Overview

Speaking of decorated cakes, everyone who has made them knows this well. The heat resistance of animal whipped cream is very poor. If you make a cream cake in the summer, you must make it in an air-conditioned room with the temperature below 25 degrees. You must wear gloves and move quickly. From time to time, you need to put it in the refrigerator for a while. But it would be much better if you use buttercream to decorate the flowers. The buttercream can be reused during the decoration process, and it will not become rough and cannot be used. If it's soft, you can put it in the refrigerator for a while. If it's soft, you can put it in warm water to rewarm. The softness and hardness can be controlled. I still like the cream frosting with cheese. The sourness of the cheese itself just relieves the greasiness of butter, so the cheese cream frosting tastes sour and sweet, not greasy at all, and very delicious. It is my first time to decorate roses. I am a craftsman. No matter how I fiddle with them, they don’t look right. It took a lot of effort to make a few decent ones. I hope the decorating experts can give me valuable advice!

Tags

• baking
• children
• cake
• birthday
• animal butter
• cheese
• egg
• fresh lemon juice
• homemade strawberry jam
• low gluten flour
• salad oil
• sugar
• whipping cream
• fine sugar
• milk
• powdered sugar

Ingredients

Steps

1. 1 Separate yolks and whites from refrigerated eggs. Packed separately in water-free and oil-free containers.

   

2. 2 First make the egg yolk batter, pour salad oil and milk into a basin

   

3. 3 Add 20 grams of fine sugar and beat with a hand mixer until completely dissolved and emulsified.

   

4. 4 Add egg yolks one at a time and beat evenly

   

5. 5 Until all the eggs are added and beaten

   

6. 6 Sift in the low-gluten flour in 2 batches, stir in a zigzag shape, stir evenly and then sift in the second flour.

   

7. 7 The mixed batter is smooth and flowing. The egg yolk batter is ready.

   

8. 8 Start beating the egg whites, first add a few drops of lemon juice into the egg whites.

   

9. 9 Use the electric mixer at speed 1 (low speed) to beat until coarse bubbles form.

   

10. 10 Use 50 grams of sugar for the egg whites, and add 1/3 of the fine sugar at this time. Continue beating and add the remaining sugar in 2 additions until it is evenly distributed.

    

11. 11 Add 1/3 of the meringue to the egg yolk batter, cut and mix with a rubber spatula, and stir evenly from bottom to top.

    

12. 12 Pour the well-mixed egg yolk batter back into the remaining meringue

    

13. 13 Continue to mix with a rubber spatula.

    

14. 14 Pour the mixed cake batter into the cake mold, hold the cake mold with both hands, and gently knock it from top to bottom several times to shake off the big air bubbles. Place the cake mold into the preheated oven, bake the middle and lower racks at 160 degrees for 50 minutes

    

15. 15 After baking, take it out and flip it upside down

    

16. 16 Let cool before unmoulding.

    

17. 17 Divide the finished chiffon cake into 3 slices

    

18. 18 400g whipping cream plus 40g caster sugar

    

19. 19 Beat with ice water until you can hold on

    

20. 20 Take a piece and place it on the mounting table, spread a layer of strawberry jam

    

21. 21 Put some butter and smooth the entire surface

    

22. 22 Place the second piece of cake and spread a layer of strawberry jam

    

23. 23 Put some butter and smooth the entire surface

    

24. 24 Place the third piece of cake on top, making sure it is aligned with the bottom two layers

    

25. 25 Put the cream directly

    

26. 26 Cover the entire cake with cream and spread evenly

    

27. 27 Put the small chrysanthemum nozzle into a piping bag, then put the remaining cream into the piping bag and squeeze out the air, then pipe the shell flowers up and down.

    

28. 28 Make cheese cream: cut butter into small pieces and soften

    

29. 29 Add powdered sugar all at once

    

30. 30 Whisk until the color turns white

    

31. 31 Add softened cream cheese

    

32. 32 Continue to beat until even

    

33. 33 Squeeze in a few drops of fresh lemon juice and beat the cream a few times and it's ready.

    

34. 34 Put the rose nozzle into a piping bag, then put the whipped cheese cream frosting into

    

35. 35 Mount a few roses and place them in the center of the cake, then use green butter to make leaf shapes

    

36. 36 The cake is finished. The roses I made are not beautiful, not realistic, not exquisite! This is my debut work. It is my first time to decorate a rose. How could I know that it will not obey my command no matter what I do? It took me several hours to make a few flowers that looked like this.