Boston cake

Overview

Although Boston cake does not have a gorgeous appearance for decoration, it still tastes sweet and makes people miss its taste

Prepare the required materials
Add the egg yolks to the sugar and beat with a whisk
Add milk and salad oil and mix well
Add sifted low-gluten flour and stir evenly with egg beaters to form an egg yolk paste
Add sugar and lemon juice to the egg whites and beat with an electric egg beater until wet peaks form. Lift the egg beater and the egg whites will stand upright
Use a rubber spatula to add half of the meringue to the batter and mix evenly
Pour the mixed batter back into the remaining meringue and mix evenly
Pour the mixed batter into the pie plate
Put it in the preheated oven and bake it at 170 degrees, then 150 degrees, and bake for 20 minutes. Then turn the heat to 150 degrees, then 120 degrees, and bake for 10 minutes (the number of layers is as shown in the picture)
After taking it out of the oven, shake the pie plate and turn it upside down. Unmold the cake after it cools naturally. Cut the cake into three pieces
Add the whipped cream to the cranberries and mix well
Spread a layer of cream on the bottom cake slice, and spread it high in the middle to form a hill-like shape. Then stack the second cake slice, top with cream, and spread it into a hill-like shape
Cover the mushroom top, press it lightly to make the cake docile, put it in the refrigerator for about an hour to set, then take out the cake
Sift some powdered sugar on the surface and slice into pieces