A girl's heart bursting pink cake

1. Break the egg yolk, add milk and salad oil, draw "Z" and stir them until there is a layer of fine foam on the surface, that is, the emulsification is completed.

2. Sift in low gluten flour, draw the letter "Z" with a manual egg beater, stir until smooth, and set aside for later use. At this point, preheat the oven to 170 ℃.

3. Add powdered sugar to the protein in three portions and stir until dry and foamy. (First, use an egg beater to beat the egg whites at low speed until they form fish eye bubbles, then add 1/3 of powdered sugar. Next, continue to beat at high speed using an electric egg beater until the egg whites have doubled in volume, and then add 1/3 of powdered sugar. Then, continue to beat at medium speed using an electric egg beater until a slight pattern appears, and add the remaining 1/3 of powdered sugar. Finally, beat at low speed until resistance is noticeable. When lifting the egg beater, simply use a small hook at the tip.)

4. Take 1/3 of the egg white cream and add it to the egg yolk paste. Use a rubber scraper to stir evenly.

5. Pour it back into the protein cream and continue to mix evenly until no protein is visible and the batter becomes delicate and smooth.

6. Pour the batter into the mold, flatten it slightly with a scraper, and shake it twice.

7. Put it into a preheated oven, heat it up and down to 150 ℃, and bake for 45 minutes.

8. Shake twice after baking, then invert and let cool.

9. Cut the fruit into small cubes. After the cake cools, remove the mold and divide it evenly into three pieces. Whip the light cream until patterns appear.

10. Take light cream and place it on top of the cake slices. Use a spatula to gently smooth and evenly spread the fruit cubes, then cover with cream. Repeat this process until all three cake slices are ready.

11. Apply a layer of light cream around and on top of the cake embryo to cover it. Then wipe the side. When wiping the side, the spatula should be perpendicular to the cake body, with the blade tightly attached to the side. Rotate the mounting table so that the side gradually flattens.

12. Use a toothpick to pick out a little red pigment, add it to the remaining light cream, and beat until it is in a decorative state.

13. Put the pink light cream into a piping bag, decorate it with a piping nozzle, and decorate it with dolls.

14. Refrigerate the prepared cake for one hour before cutting it open.