Rose Cream Cake

2024-12-05 02:59:02 531

Rose language: Love, love and beauty, radiant radiance, brave agreement. Every time it reaches 214 or 77, its price is several times higher. But this has nothing to do with me. We have two treasures since we first met. My dad gave me roses twice. One was on my birthday in the year we first met. I was in Yiwu and he was in Xi'an. Shopping and gift giving were not as convenient as they are now, so he asked a friend in Yiwu to order flowers for me. One time, during the Chinese New Year at my mother's house in Wenzhou, which happened to be in the first lunar month on the day of 214, my dad bought a bunch of roses with all his might. At that time, I asked him if this flower was for me or for his family to see. Dad said sometimes we have to dress up, let alone celebrate this festival< br>

Details of ingredients

Eggs3 pieces
Low powder80 grams
White sugar35 grams
Light creama little
Rose sauce1 teaspoon

Technique

difficultySimple
workmanshiproast
tasteSweetness
timeThree quarters of an hour

Steps to make Rose Cream Cake

1. Prepare the ingredients used.
2. Separate the egg whites.
3. Add white sugar in portions and whisk, adding a few drops of white vinegar during the whisking process. After mixing, add the egg yolk in portions.
4. Quickly beat until the egg yolk protein is fused, then add the low powder.
5. Mix until there is no dry powder.
6. Add the cake batter to the mold with a paper tray. Bake in the oven at 150 degrees Celsius for 20 minutes.
Let the cake cool on one side, and we can prepare light cream and rose sauce on the other side.
8. Whisk the ingredients in a low-grade manner.
9. Add the piping bag and squeeze it onto the cake.