I've always been ignorant of flowers, and I remember the first time I tried to make flowers, I used light cream, and in the hot summer season, the cream was quickly beaten by me and turned into tofu.After being frustrated, he went online to check, it turned out that fresh cream had to be cooked at a low temperature... so he cooled the bowl, prepared ice water, and boldly hit it again, hitting 6 7 he immediately closed his hand, never daring to hit it again After less than three minutes, the flowers collapsed and disappeared because the room temperature was too high. After a long time, I didn't dare to try the flowers, made the cake, put the fruit on top, crushed the chocolate, and covered the surface (what an irresponsible act!)Until the weather got a little colder a while ago, and the flowers were in a stupid mood again.So today's cake was born, although it didn't look good, but it was the first successful piece of work, which gave me more or less confidence in the baking process!

WHAT YOU NEED

Ingredients

Four eggs.
Protein two.
70 grams of low-fat flour
210 grams of milk
Low flour 20 grams
5 grams of gelatin
180 grams of cream
55 grams of fine sugar
70 grams of white sugar
2 drops of herbs

How TO MADE Castor nut cake

Steps 1 to 4

1. The gelatin is soaked in cool water.

2. Egg yolk and sugar to whiten the hair.

3. Egg yolk is sifted into a low-powder mixture.

4. Add half of the milk and stir evenly.

Steps 5 to 8

5. The remaining milk is poured into the pot and heated over a small fire.

6. It is heated and poured into a mixture of egg yolk and soft gelatin.

7. Heat until boiling and then extinguish, add a few drops of vanilla essential oil and mix into cassava sauce, let cool for backup.

8. Light cream and sugar to 6 ounces.

Steps 9 to 12

9. Take 4/5 of the light cream and the cooled cassava sauce and mix it evenly, i.e. into cassava mousse.

10. The finger biscuit mold is placed in the mold, surrounded by a wrapper and a bottom.

11. Pour in half of the mousse.

12. Put some cookies on it.

Steps 13 to 16

13. Add the rest of the cassava.

14. The remaining 1/5 of the light cream continues to be fully applied, squeezing the simplest flower shape on the surface of the cake with seven petals.

15. It can be refrigerated overnight.

16.