Today is the 2/14th, the traditional Western Valentine's Day! So, overnight shift, give everyone a pleasant little cake.Even in recent years, Valentine's Day has been celebrated after New Year's Eve, and many young couples have been far away from each other.This year, it's finally New Year's Eve! First of all, happy Valentine's Day to all of you, single, couple, or three.Today's cake is also tailor-made for Valentine's Day, specifically for my carrot. Oh, I'm an implicit + slow person, I don't usually express my feelings very directly, so every year's Valentine's Day is basically about eating stories.There's a lot of tiramisu, and it's not uncommon at home..I just have to ask for a change..This cake is actually a simple pound cake, but it's been shaped.The heart-shaped part in the middle, in order to consume the light cream opened at home, so the light cream pound cake is used.The pound cake has lemon peel in it, which makes it taste fresher.Besides, this cake, I used the egg-splitting method, I didn't add any baking powder, I didn't add anything healthier! The finished cake, it's not very satisfying, the purpose of the post, is to give the kids an idea, for everyone's reference~ Chinese pound cake, give him an exclusive cake~ (the finished product is an 18*8*6cm rectangle)Material A is the middle heart-shaped part, suitable for a 25 x 8 x 6 cm cake model.Material B is an outer layer of chocolate pound cake, suitable for an 18*8*6 cm cake mold, with an additional paper cup)

WHAT YOU NEED

Ingredients

Eggs (A) two
Eggs (B) two
Light cream (A) 200 grams
Low starch flour (A) 200 g
Lemon (A) half
200 grams of light cream (B)
Low starch flour (B) 170 grams
Pure black cocoa powder (B) 30 g
70 grams of refined sugar (A)
Homemade herbal tea (A) 1 teaspoon
Fine sugar (B) 90 g
Rum (B) 1 teaspoon
A handful of salt (B)

How TO MADE A hearty pound cake

Steps 1 to 4

1. The first thing to do is to make a light cream pound cake for the sauce.

2. All materials are ready (A);

3. Remove half of the lemon peel.

4. Mix with half the sugar, rub evenly, and let stand for more than 15 minutes;

Steps 5 to 8

5. Separate the egg whites and egg yolks from the two eggs (the container must be oil-free and water-free) and refrigerate the egg whites first;

6. Adding lemon sugar to soft cream;

7. Squeeze in half a lemon juice;

8. The light cream is sent to a concentrated state, probably a state of 6 to 7 distributions;

Steps 9 to 12

9. Add the egg yolks one by one, stir evenly, cover with a lid and store in the refrigerator for storage;

10. Remove the chilled egg yolk and stir until it is coarse.

11. The remaining half of the fine sugar is added in stages and stirred to a state close to dry foaming;

12. Take out the refrigerated cream paste, add the homemade vanilla extract, stir evenly (this step can actually be done before, I forgot before);

Steps 13 to 16

13. Take one-third of the scrambled eggs and add them to the cream egg yolk.

14. Stir until evenly smooth;

15. Preheat the oven to 175 degrees.

16. "Add the low-fat flour and the remaining egg whites twice, cut or stir evenly (i.e. add 1/2 of the low-fat flour first, cut evenly, add 1/2 of the egg whites, continue to cut evenly, then repeat the operation once);"

Steps 17 to 20

17. The final mixture of the cake paste should be very delicate and shiny.

18. Some are similar to light cream, which is distributed up to 8 points;

19. Pour the cake paste into the mold and scrape the surface flat.

20. If it is not a non-sticky mould, use baking paper on the mat in advance;

Steps 21 to 24

21. Put in the oven, medium layer, 170 degrees, heat up and down, bake for 35 to 40 minutes, until inserted into the cake with a bamboo stick, pulled out without attachments.

22. Immediately after baking, come out of the oven and shake the mold from a height.

23. Then cool a little bit and then cool off.

24. The cake is completely cooled, cut into thick slices that match the thickness of the mold, and then pressed into shape with the mold;

25. Dealing with all the heart-shaped cakes;

26. The mold is pre-oiled and then baking paper is applied to the mat;

27. Using the same method, make a cake paste for a good chocolate pound cake.

28. Preheat the oven to 180 degrees.

29. Then apply about 1 cm of cocoa cake paste to the bottom of the mold;

30. The carved heart-shaped cake is placed in the mold, and the two ends must fit neatly into the mold;

31. Add the rest of the cake dough.

32. Put in a preheated oven, medium layer, on high heat, 170 degrees, bake for 40 to 50 minutes.

33. Immediately after baking, remove from the oven, shake the mold as well, then remove the mold, cool and cut for consumption.

34.

Handy cooking tips

　　1. This light cream pound cake, the mold I used, is a little longer than the mold for the chocolate pound cake.Because at the end of the baking, the heart-shaped cake must be tightly sealed, so that when baking, the heart-shaped cake slices do not run wild; 2. in this cake, because the practice of dividing the egg pound cake is used, there is no need to add baking powder; 3. the operation of dividing the egg pound cake, compared to ordinary pound cake, has some difficulty.So if you're new, you can change it to what you're used to.This is just a sample idea.