Red velvet cream cake

1. Divide the red velvet cake embryo evenly into 4 pieces, and collect any residue that falls off the cutting board for later use. In addition, the cake crumbs on the mold should also be scraped off for later use.

2. When whipping cream, refrigerate for a few hours or freeze for a few minutes in advance, which is easier to beat. When it's hot, beat it with ice water. Put 250g of refrigerated light cream into a bowl and add 20g of white sugar (usually 100g of cream with 10% white sugar, the amount can be adjusted according to personal taste).