Double layered cream patterned cake

2024-04-21 22:12:07 432

Every year in the second half of the year, relatives and friends gather at home to celebrate their birthdays. The cakes made in these two days are getting bigger and bigger. The double-layer cake is decorated with Korean framed flowers, adding an elegant and generous feeling.

Details of ingredients

6-inch Qi Feng Cake1 unit
8-inch Qi Feng Cake1 unit
Light cream700ml
Fine sugar70 grams (whipped cream)
Food colorants4
Cooked chestnut kernels50 grams
butter250 grams
yolk3 pieces
milk30 grams
Light cream70 grams
White sugar80 grams

Technique

difficultyintermediate
workmanshipskill
tasteSweetness
timeThree hours

Steps to make Double layered cream patterned cake

1. Prepare two 6-inch and 8-inch Qi Feng cakes, and use serrated blades to make 4 pieces for later use.
2. Pour light cream into a clean, oil-free bowl. Put another basin of ice water under the basin.
3. Mix light cream and fine sugar with an egg beater at low speed until the pattern does not disappear. Don't overdo it. Put the light cream in the refrigerator and refrigerate for later use.
4. Make French cream cream. Pour milk, light cream, egg yolks, and white sugar into a small pot.
5. Stir well by hand and heat over low heat to around 80 degrees Celsius. Small bubbles appear on the surface of the egg batter.
6. After turning off the heat, cool it in cold water.
7. Soften the butter and cut it into small pieces. Use an egg beater to beat until slightly fluffy.
8. Add the cooled egg milk batter to the butter multiple times, stirring and blending each time before adding the next one.
9. The whipped cream is fluffy and delicate.
10. Take a small portion of the cream and put it into a clean container. Use a toothpick to pick out a small amount of pigment for coloring.
11. The prepared meat is pink in color.
12. Several other colors.
13. Put the cream cream into a flower mounting bag, and install a Korean rose mounting mouth at the front.
14. Place a small oil paper on the mounting nail. Squeeze out the flower center first.
15. Squeeze out the petals one by one.
16. Make a small flower.
17. Prepare flowers in all colors and refrigerate them for later use. Keep the green cream cream as leaves.
18. Take an 8-inch piece of Qi Feng cake and spread it with cream.
19. Sprinkle a small amount of ripe chestnut kernels.
20. Cover again with cream.
21. Cover another 8-inch cake slice.
22. Apply an appropriate amount of cream.
23. Cover with a 6-inch cake slice again and spread with cream.
24. Sprinkle cooked chestnut kernels and cover with cream.
25. Cover the last 6-inch cake slice.
26. Spread all the cake with cream.
27. Put the mounting mouth of the medium flower basket into the mounting bag, and then add cream.
28. Squeeze patterns on the side of the cake.
29. Patterns are also squeezed on top and in the middle.
30. Decorate the cake with various colored flowers that have been prepared.
31. Use green cream cream to cover the leaf flower mouth and squeeze out the leaves.
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