Flower pot cake--a Valentine's Day gift for her (him)

Overview

This small cake has a dense texture, excellent taste, and ultimate temptation. It is not only sweet in taste, but also a visual enjoyment! Create your own Valentine's taste for her (him)! In a blink of an eye, spring has quietly arrived. The bud of love sprouts from the ground, so young and full of shyness. It sways in the wind countless times, just waiting for the most attentive care in the most beautiful time. I wish all lovers in the world will eventually get married!

Tags

• baking
• children
• cake
• afternoon tea
• birthday
• animal whipped cream
• egg yolk
• fish gelatin powder
• low gluten flour
• purified water
• rum
• sugar
• vanilla extract
• white sugar
• lemon juice
• milk
• protein
• vegetable oil

Ingredients

Steps

1. 1 Chiffon cake: 1. Add egg yolks to milk, sugar and vegetable oil and mix well

   

2. 2 Sift the low-gluten flour into the egg yolk batter and mix evenly

   

3. 3 Add 5 drops of lemon juice to the egg whites, add 60 grams of white sugar in three batches and beat with a whisk.

   

4. 4 Take one-third of the egg white batter, add the egg yolk batter and mix evenly, then pour back the egg white batter, cut and mix evenly

   

5. 5 Bake in a preheated oven at 140°C for 25 minutes, then turn to 170°C and bake for 25 minutes. Take it out and gently flip it over, invert to cool and demold

   

6. 6 Mousse filling: 6. Mix egg yolk and milk and heat to about 80 degrees

   

7. 7 Soak fish gelatin powder in pure water until soft, heat over water until melted, and mix with egg milk paste

   

8. 8 Add animal whipping cream to sugar and beat with a whisk until 70%

   

9. 9 Add vanilla extract and rum to the whipped animal cream and mix well

   

10. 10 Mix the egg custard slurry with isinglass powder solution and light cream evenly to form a mousse filling

    

11. 11 Flower pot cake assembly 11. Cut the cake into round pieces of different sizes, and place the smallest piece on the bottom of the flower pot lined with tin foil (depending on the size and shape of the flower pot).

    

12. 12 Pour in a little mousse filling. Spread another layer of large cake slices. Then pour in the mousse filling. Spread another layer of large cake slices. Then pour in the mousse filling.

    

13. 13 After everything is done, cover it with plastic wrap and refrigerate for more than 2 hours. (Can be refrigerated overnight)

    

14. 14 Place the Oreos in a plastic bag and use a rolling pin to crush them

    

15. 15 Take out the flower pot, sprinkle Oreo cookie crumbs on the surface, wrap the bottom of the rose with plastic wrap, and insert it into the flower pot cake. Decorate with stone chocolate