Beautiful cherry season, beautiful local cherries are on the market, its season is very short, so grab the last cherry season and combine it with dessert! Recently more enthusiastic about herbal flowers, today I tried a new one, adding a pink straight line is not a more beautiful point!

WHAT YOU NEED

Ingredients

3 eggs (about 150 grams)
60 grams of low-fat flour
5 grams of cocoa powder
50 grams of white sugar
40 grams of cooking oil
40 grams of milk
Drops of white vinegar
300 grams of animal fat
30 grams of fine sugar
One drop of pink food coloring
2 pieces of sugar water

How TO MADE Cherry cream cake

Steps 1 to 4

1. Preparation of protein and egg yolk

2. First, make an egg yolk paste, add 3 eggs to 15 grams of fine sugar, gently disperse with an egg beater, add 40 grams of olive oil and 40 grams of milk, stir evenly

3. Low-fat flour and cocoa powder mixed and sifted into egg yolk paste

4. Gently mixed into a streamline paste

Steps 5 to 8

5. The protein is divided into three parts by adding 35 grams of fine sugar, and the egg beater is used to make a dry foam, and when the egg beater is lifted, the protein can be pulled out a short, upright pointed corner.

6. Add 1/3 of the protein paste to the egg yolk and gently stir evenly from the bottom up with a rubber scraper

7. Then pour all the mixed dough into the protein paste and gently stir evenly from the bottom up.

8. It becomes a uniform cocoa paste.

Steps 9 to 12

9. Pour the mixed cake paste into a 6-inch round mold, shake the mold on the table with your hand, shake out the air bubbles inside, and put it in a preheated oven, 160 degrees, for about 1 hour

10. The cake is baked and full.

11. Take it out of the oven and immediately turn it upside down on the cooling rack to cool it slightly.

12. It's ready to be used to make all kinds of birthday cakes.

Steps 13 to 16

13. Cut the cooled cake in half.

14. The cream is placed in the refrigerator and refrigerated for 12 hours, removed, poured into a clean container without oil or water, mixed with fine sugar and chopped into small grains.

15. Take a drop of cream and put it in a drop of pink food dye to make a pink cream.

16. Put a piece of cake on the cake mat and apply a layer of cream with a knife.

Steps 17 to 20

17. Evenly spread a layer of peach seeds

18. Add a layer of cream, and press a piece of cake.

19. I didn't apply much cream on the surface and around it, because I can make bamboo baskets on the back, so ignore it!

20. Raw cream and pink cream are packed separately into flat-toothed and round-toothed bags.

Steps 21 to 24

21. Start with a long pink stripe on the side and three horizontal stripes in the original color.

22. Press the pink one again.

23. Two more crossbars, crossbars and front blanks are sewn together.

24. This is how a cake is made.

Steps 25 to 28

25. And then use the little tomato mouth to squeeze out the s-shaped edge.

26. S-shaped edges at the bottom with pink cream

27. Little cherries on top

28. It's finally here!