Today is a very happy day, although it's not a big deal, it's not a big deal, but today the first birthday cake was born in my hands.It's not perfect, but I'm satisfied.The decoration of the cake is relatively simple, but it's also atmospheric, with a little trick, cleverly concealing the lack of flowers for beginners, if you're like me, and you're not particularly fond of flowers, you might as well try it, you won't be disappointed.When I ate it, I found that the almond crumbs in the cake layer were really, really good.

WHAT YOU NEED

Ingredients

Four eggs
80 grams of low-fat flour
40 grams of corn oil
40 grams of milk
A few drops of lemon juice
90 grams of white sugar
Strawberries in moderation
Almonds in moderation
Bananas in moderation
Biscuits in moderation
Sugar beads in moderation
Coconut silk in moderation
250 ml of Nestle cream
20 grams of fine sugar

How TO MADE Cake from the White Snowberry Garden

Steps 1 to 4

1. The egg protein is separated from the egg yolk, a few drops of lemon juice are poured into the protein, and then 60 grams of fine sugar is added three times to send it to a hard foam.

2. Add 30 grams of fine sugar to the egg yolk, stir evenly, then add corn oil and milk to stir evenly, then sift into low flour, stir evenly, using the up and down stirring method, into a fine egg yolk paste.

3. Take 1/3 of the protein paste and put it in the egg yolk paste.

4. Mix evenly by stirring up and down.

Steps 5 to 8

5. The mixed egg yolk is then poured back into the protein paste and stirred into a delicate cake paste.

6. Pour the mixed cake paste into the mold, scrape the surface slightly, then raise your hands and shake 2 times to remove the air bubbles inside.

7. Put in a preheated oven, 180 degrees, 45 minutes.

8. (Tinned paper after coloring)

Steps 9 to 12

9. After the cake is baked, take it out and dry it in the baking net, and you can make it.

10. Ready-to-eat fruits: strawberries and bananas.

11. The ingredients are: almond candy biscuits, coconut silk.

12. The cream is placed in the refrigerator and refrigerated for 12 hours, then removed, poured into a clean container without oil or water, and added 20 grams of white sugar.

Steps 13 to 16

13. (A large bowl with a moderate amount of ice water at the bottom)

14. "Starting to the hard bubble state standby."

15. Divide the cake in half.

16. Take the bottom part of the cake, put it on the cake mat, and put a layer of cream on it.

Steps 17 to 20

17. Lay the right amount of strawberries, bananas, almonds, and biscuits.

18. (Almonds are especially delicious in the middle layer)

19. Continue to apply a layer of cream to cover the filling.

20. Cover the other half of the cake.

Steps 21 to 24

21. (Here's a little bit of cream to remember the steps before taking the picture)

22. Apply cream to the edges and surface of the cake.

23. Take a portion of the cream and put it in a bag of flowers, and then squeeze your favorite flowers on the edge of the cake.

24. And then you can feel in your mind where you're going to put the strawberries, and then you can put the flowers in the blank space, and then you can put the strawberries in the blank space, and then you can decorate the surface.

25. "The edges are more difficult to smooth, and the flowers don't bloom, so to make it more beautiful, I left some cream, put it in another flower bag, and cut it a little bit."

26. (Just a little bit)

27. It's nice to be able to pull the thread arbitrarily along the edges in the same way.

28. And then there's a little bit of cream, which I don't want to waste, and I put it on the strawberry edge in the middle.

29. Finally, add the right amount of sugar beads.

30. It's a simple flower cake, but it's also atmospheric.

31.

Handy cooking tips

　　Poetic quotation: 1: The inside filling and decoration of the cake can be combined according to one's preferences.2: I'm 8 inches, and I've used a bottle of 250 ml of light cream, just right.3: At the beginning of the flowering, budget the distribution so as not to use too much cream in the front and not enough in the back.4: Light cream should be refrigerated for 12 hours before use, and it is better to use ice water before serving.I put the cream in the fridge the first night before I went to bed, and I also put a big bottle of water in the fridge.5: When dividing the cake, if you are not skilled, you can first insert the toothpicks at the same height around the cake, so that when dividing the cake you can have a basis, the comparison will not be distorted.6: In case the cake is cut crooked, after cutting it, make a mark, and when covering it, cover it as it is, so that the cake is not unbalanced until after the flower has bloomed.7: Here is the main breakdown of the flowers, the detailed steps of the preparation of the cake, see the recipe or the log.