Rose Cream Cake

1. Prepare all the raw materials.

2. Add 20 grams of sugar oil milk to the egg yolk. Stir evenly

3. Sift in flour.

4. Cut and mix evenly without particles.

5. Add a few drops of lemon juice to the egg whites. Add 20 grams of sugar three times. Spread until dry and foamy.

6. Cut and mix the beaten egg whites into three portions into egg yolk batter.

7. Cut and mix evenly to make a cake batter.

8. Pour the cake batter into the mold and knock off any bubbles.

9. Bake at 160 ° C for 30 minutes. After baking, invert and let cool.

10. Add powdered sugar to light cream and beat until there are noticeable lines.

11. After draining the water from the yellow peach, cut off small pieces.

12. Divide the cake evenly into 3 pieces from the middle.

13. Take a slice of cake and place it on the mounting table, then spread a layer of cream on top. Add yellow peach seeds.

14. Smooth the cake with cream around the edges.

15. Add a drop of pink pigment to the remaining cream and beat it into pink cream.

16. Put it into a piping bag with a toothless piping nozzle.

17. Squeeze small flowers evenly from the bottom of the cake. After completion, decorate with silver beans.