Strawberry Cream Cake

Overview

The red fruits, green leaves, and sweet and sour taste make people love it. Strawberries are delicious just as they are, but if you use them to make strawberry milkshake, strawberry pudding, and strawberry waffles, they are also very popular. Today I made a [Strawberry Cream Cake] with strawberries, and I agreed to give it to Mr. Zhong as a dessert, but I ended up eating most of it myself. Fortunately, I left half of it for Mr. Zhong. Unexpectedly, he ate like crazy. O(∩_∩)o~~ [Strawberry Cream Cake] In addition to strawberries, I also added dried cranberries. The taste is richer and the nutrition is richer. Strawberries are very rich in nutritional value and are known as the Queen of Fruits. It contains 7-10 times more vitamin C than apples and grapes. Strawberries contain vitamins B1 and B2, carotene, calcium, phosphorus, and iron that are 3-4 times higher than apples, pears, and grapes. In addition, strawberries also contain vitamin A, vitamin E, vitamin PP, etc. Eating strawberries can protect eyesight, aid digestion, and prevent constipation. Cranberries can prevent common urinary tract infections in women; reduce the incidence of gastric ulcers and gastric cancer; reduce cardiovascular aging diseases; resist aging and prevent Alzheimer's disease; beautify and maintain skin young and healthy, etc.

Tags

• baking
• dessert
• birthday
• corn oil
• dried cranberries
• egg
• low gluten flour
• strawberry
• whipping cream
• fine sugar
• milk

Ingredients

Steps

1. 1 Separate the egg white and yolk. I used this small egg-separating tool to inhale and exhale cleanly. Mom no longer has to worry that my container is too big and the egg separator is too small;

   

2. 2 Mix the egg yolks with 40 ml of corn oil and stir evenly with a manual egg beater;

   

3. 3 Add 10g of fine sugar and continue to stir evenly;

   

4. 4 Sift in 40g of low-gluten flour and pour in 40ml of milk;

   

5. 5 Use a hand whisk to make Z-shape strokes and stir evenly;

   

6. 6 Mix egg whites with 30g of fine sugar;

   

7. 7 Use an electric egg beater to beat it into a wet state. Lift the egg beater to pull out the hook;

   

8. 8 Add a small amount of meringue into the egg yolk liquid;

   

9. 9 Use a spatula to stir evenly up and down, then pour into the meringue;

   

10. 10 Use the spatula again to stir evenly;

    

11. 11 Pour 80% of the batter into the mold, and use a spatula to smooth the surface as much as possible; gently shake it on the table a few times to release big bubbles;

    

12. 12 After preheating the ACA oven to 150 degrees with upper and lower heat, place the mold on the middle shelf of the oven and bake for 20 minutes;

    

13. 13 Wash the strawberries and drain the water; chop the dried cranberries;

    

14. 14 Remove stems from some strawberries and slice them; cut some strawberries in half;

    

15. 15 After the program is completed, take out the mold and turn it upside down;

    

16. 16 Add 20g of fine sugar to the light cream and beat with an electric egg beater until it has texture;

    

17. 17 Place a piece of cake on the decorating table and spread an appropriate amount of whipped cream; you don’t need to spread it too flat, just feel free to do so;

    

18. 18 Spread strawberry slices on the cream, and sprinkle dried cranberries in the middle; the flat part of the strawberry slices faces outward;

    

19. 19 Apply whipped cream again;

    

20. 20 Place the second piece of cake, spread with whipped cream, spread strawberry slices, and sprinkle with dried cranberries; place the third piece of cake, spread with whipped cream;

    

21. 21 Add the strawberries cut in half.