Heart-shaped red velvet cream cake
Overview
I prepared such a delicious and beautiful little cake for the Chinese Valentine's Day. May all lovers in the world be united in heart and live a happy life...
Tags
Ingredients
Steps
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Beat the eggs with fine sugar with a whisk until foamy, add a few drops of lemon juice. (The large bowl for beating eggs should be clean and oil-free. When beating whole eggs, place a basin filled with warm water of about 40 degrees Celsius under the beating bowl for easier beating)
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Beat at medium-low speed until the egg custard becomes white, and the egg custard dripping will not easily disappear when you lift the whisk.
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Use a whisk to mix the melted butter and milk and set aside.
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Heavy red yeast rice powder and low-gluten flour and sieved twice
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Add the sifted flour to the egg batter in two batches, stir it up and down with a spatula, then add the milk and butter mixture in two batches, and stir evenly, being careful not to over-mix to prevent defoaming.
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Apply a layer of butter around the heart-shaped mold to prevent sticking
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Fill the cake 7 or 8 minutes full. Preheat the oven, place the baking pan on the middle shelf of the oven, and heat up and down to 150 degrees for 30 minutes.
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After the baked cake is removed from the mold, place it on a baking sheet to cool completely
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Prepare whipped cream.
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Pour out about 100ml of whipped cream. Prepare a large bowl filled with ice water
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Place the whipped cream in ice water and add a little sugar to beat
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Beat until 8 or 9 minutes.
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Use a piping bag, fit a medium eight-tooth piping tip, and fill with whipped cream
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Cut the small cake horizontally from the middle, take a piece and put cream on it
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Cover with another piece and squeeze a small flower in the middle
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Sprinkle a little powdered sugar and garnish with mint leaves
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Whipping cream melts easily, please keep it in the refrigerator.
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Finished product.
