Stump Cream Cake

Overview

I usually make cakes at home as a pastime and to practice my skills. Although the work is not as detailed as the cake shop, it is better than the real materials. Therefore, whenever I have time to celebrate the birthdays of my family and relatives, I will make one and carry it over. I don’t seek perfection, just health, and have fun. No, it was my eldest nephew’s birthday, so I made a tree stump cake like this. First, spring is here, everything is recovering, even the grass and vines around the tree stumps are beginning to sprout and bloom, not to mention us children? Another reason is that the decoration requirements of tree stumps are not high and do not require superb surface painting techniques. The rough bark-like appearance will appear with just a scratch. Even a novice in the kitchen with no basic knowledge has to work hard. Moreover, our cake uses cocoa powder to whip light cream into bark color, and only uses a little food coloring to make simple rattan and flower decorations. Relatively speaking, it is a very healthy cream cake.

Tags

• baking
• clear water
• cocoa powder
• corn oil
• edible green pigment
• edible red pigment
• edible yellow pigment
• egg
• low gluten flour
• orange
• whipping cream
• white sugar

Ingredients

Steps

1. 1 Cake ingredients are ready

   

2. 2 Separate the egg whites and egg yolks, and put the egg whites into an oil-free and water-free egg beating basin

   

3. 3 Add 20 grams of sugar and corn oil to the egg yolks, and mix evenly with a manual egg beater

   

4. 4 Add water and beat into a smooth egg yolk liquid

   

5. 5 Sift in the flour and mix evenly in irregular directions without any dry powder particles. Lift the whisk and the egg yolk paste will fall down smoothly in a ribbon shape. Set it aside for later use

   

6. 6 Add 60 grams of white sugar into the protein paste in three batches. For the first time, beat the egg whites into rough foam with an electric mixer at medium speed

   

7. 7 When the egg whites become white and fine, add about one-third of the sugar and continue to beat at medium speed

   

8. 8 When the texture is obvious, add the remaining sugar and continue to beat at medium speed

   

9. 9 When the egg white paste is in a delicate and shiny state, lift the egg beater and the egg whites will be in a smaller pointed shape; at this time, the oven will start to preheat to 150 degrees

   

10. 10 Fold one-third of the egg whites into the egg yolk batter, and use a silicone spatula to stir evenly from bottom to top

    

11. 11 Pour the mixed batter back into the egg white batter basin

    

12. 12 Fold evenly from bottom to top until it becomes a fine and shiny cake batter

    

13. 13 Pour the cake batter into an 8-inch loose-bottom cake mold and smooth the surface with a spatula. Pick up the cake mold and drop it three times from a height of 20 centimeters to knock out the large air bubbles inside the cake batter

    

14. 14 Place in the middle rack of the preheated oven, heat up and down to 150 degrees for 65 minutes

    

15. 15 When the cake falls back to be level with the mold, take it out of the oven. Immediately pick up the mold and shake it gently a few times to knock out the excess heat inside the cake, and then place it upside down on the drying rack

    

16. 16 After being completely cooled, the cake is perfectly unmoulded and can be cut into pieces directly for consumption, or used as the base for a cream-decorated cake

    

17. 17 Divide the cake into three equal parts

    

18. 18 Take an appropriate amount of whipping cream that has been refrigerated for more than 8 hours, add 1/10 of the weight of white sugar and beat at low speed until it is fine and textured

    

19. 19 Peel the orange and cut into small pieces

    

20. 20 Take a piece of cake, first spread a layer of cream, then spread with diced oranges, then spread a layer of cream, and top with a layer of cake slices

    

21. 21 Complete it one by one. You can control the thickness of the cream by yourself. After smoothing the cream on the top, scrape the surrounding cream evenly to make it look like a naked cake

    

22. 22 Add an appropriate amount of light cream with cocoa powder and beat it into a texture. Use a spatula to make a rough bark shape on the outer layer of the cake. Then use light cream with green pigment to squeeze out a tree vine shape and decorate it into small flowers