Recipe: [Video] raspberry cream dripping cake

Home Cooking Recipe: [Video] raspberry cream dripping cake

Notes:

Video stamp: http://v.youku.com/v_show/id_XMzU5NDk0ODM0NA==.html Tips: (6 inches) 1, egg-type sponge cake, is to first send protein, then add egg yolk, and finally the whole egg is sent, Personal feeling operation is more convenient than traditional sponge cake, without heating the egg liquid. 2, cream cheese (recommended kiri), you must first fully soften to softness that can be easily pressed. The cream is applied to 80% (it is better than the soft state). The plaster will be flat. If the cream is rough, the cream will be overheated. You can heat the spatula and remedy it. 3, raspberry sauce needs small and medium heat to cook for 5-7 minutes, almost evaporated to the original volume of 1/4 ~ 1/3, is a thicker state, if too thin will affect the cake molding. 4, raspberry cheese cream is a sweet and sour taste, if you do not like acid, you can halve the raspberry, add a little food color to color (pigment pick a little with a toothpick). 5, the cake mold can be coated with a layer of butter and then baked paper, so that the baking paper is relatively tight.

Ingredients:

Steps:

  1. Home Cooking Recipe: [Folded egg sponge cake]: Mix butter and milk, heat up to melt (or small fire), and set aside.

    [Folded egg sponge cake]: Mix butter and milk, heat up to melt (or small fire), and set aside.

  2. Home Cooking Recipe: The protein yolk is isolated and the protein is applied. (The appliance that comes into contact with the protein needs to be water-free and oil-free). Add granulated sugar in 2-3 times. When making fine vesicles, add 1/2 fine granulated sugar. When the texture begins to appear, pour in the remaining fine granulated sugar. Finally, send 90% of the granulated sugar. Lift the egg head and have the sharp corners hanging down. Add the egg yolk and continue to pass the high speed for about 1 minute.

    The protein yolk is isolated and the protein is applied. (The appliance that comes into contact with the protein needs to be water-free and oil-free). Add granulated sugar in 2-3 times. When making fine vesicles, add 1/2 fine granulated sugar. When the texture begins to appear, pour in the remaining fine granulated sugar. Finally, send 90% of the granulated sugar. Lift the egg head and have the sharp corners hanging down. Add the egg yolk and continue to pass the high speed for about 1 minute.

  3. Home Cooking Recipe: The final state of the hair: lift the egg head to draw the word '8', the egg paste can be kept for more than 10 seconds. (Or take a toothpick, insert a batter 1cm deep, the toothpick won't fall, it means the egg paste is in place.)

    The final state of the hair: lift the egg head to draw the word '8', the egg paste can be kept for more than 10 seconds. (Or take a toothpick, insert a batter 1cm deep, the toothpick won't fall, it means the egg paste is in place.)

  4. Home Cooking Recipe: Sift the low-gluten flour into the beaten egg, and mix it with the dry powder until there is no dry powder. Do not over-mix it to avoid defoaming. (Do not draw a circle of stirring)

    Sift the low-gluten flour into the beaten egg, and mix it with the dry powder until there is no dry powder. Do not over-mix it to avoid defoaming. (Do not draw a circle of stirring)

  5. Home Cooking Recipe: Add two tablespoons of batter to the milk butter solution and mix well.

    Add two tablespoons of batter to the milk butter solution and mix well.

  6. Home Cooking Recipe: Pour the butter milk solution back into the batter and mix thoroughly.

    Pour the butter milk solution back into the batter and mix thoroughly.

  7. Home Cooking Recipe: Put the baking paper in advance in the 6-inch mold (see Tip 5), pour the batter from the height of 10cm, and shake the bubbles twice. Put in a preheated 165 degree oven and bake in the middle and lower layers for about 30 minutes. After baking, smash it on the table and shake out the heat, so that the cake is not easy to retract, and the buckle is cooled and demoulded. (Sponge cakes are not as easy to retract as hurricanes, and they can be buckled for about 5 minutes. The problem of cooling without backing up is not big.)

    Put the baking paper in advance in the 6-inch mold (see Tip 5), pour the batter from the height of 10cm, and shake the bubbles twice. Put in a preheated 165 degree oven and bake in the middle and lower layers for about 30 minutes. After baking, smash it on the table and shake out the heat, so that the cake is not easy to retract, and the buckle is cooled and demoulded. (Sponge cakes are not as easy to retract as hurricanes, and they can be buckled for about 5 minutes. The problem of cooling without backing up is not big.)

  8. Home Cooking Recipe: The sponge cake is evenly cut into 3 layers, and the cut surface is brushed with a layer of sugar wine to make the cake taste more moist.

    The sponge cake is evenly cut into 3 layers, and the cut surface is brushed with a layer of sugar wine to make the cake taste more moist.

  9. Home Cooking Recipe: [Raspberry Cheese Cream] Raspberry and fine sugar, mashed with a whisk. The juice was filtered off thoroughly with a sieve.

    [Raspberry Cheese Cream] Raspberry and fine sugar, mashed with a whisk. The juice was filtered off thoroughly with a sieve.

  10. Home Cooking Recipe: The berry juice is boiled for 5-7 minutes in a small fire, and concentrated by evaporation to 1/4 to 1/3 of the original volume, and cooled for use.

    The berry juice is boiled for 5-7 minutes in a small fire, and concentrated by evaporation to 1/4 to 1/3 of the original volume, and cooled for use.

  11. Home Cooking Recipe: The cream cheese is fully softened at room temperature (can be heated in a microwave oven for 5 seconds, 5 seconds, softened to a softness that can be easily pressed), and cut into small pieces.

    The cream cheese is fully softened at room temperature (can be heated in a microwave oven for 5 seconds, 5 seconds, softened to a softness that can be easily pressed), and cut into small pieces.

  12. Home Cooking Recipe: Mix the cream cheese with the powdered sugar and send it to a smooth and delicate state. Add the cooled raspberry jam and beat evenly.

    Mix the cream cheese with the powdered sugar and send it to a smooth and delicate state. Add the cooled raspberry jam and beat evenly.

  13. Home Cooking Recipe: Add 80% of the whipped cream (with a little fluidity).

    Add 80% of the whipped cream (with a little fluidity).

  14. Home Cooking Recipe: Mix at low speed and mix evenly.

    Mix at low speed and mix evenly.

  15. Home Cooking Recipe: [Assembly] Take a piece of cake embryo, apply a layer of raspberry cheese cream, put a proper amount of half-cut blueberries, and then apply a layer of cheese cream.

    [Assembly] Take a piece of cake embryo, apply a layer of raspberry cheese cream, put a proper amount of half-cut blueberries, and then apply a layer of cheese cream.

  16. Home Cooking Recipe: Put the second piece of cake embryo and repeat the step of applying the cream step.

    Put the second piece of cake embryo and repeat the step of applying the cream step.

  17. Home Cooking Recipe: Finally, evenly spread the outer layer of the cake (the rough surface may be caused by excessive creaming, which can be remedied by slightly heating the cream spatula.)

    Finally, evenly spread the outer layer of the cake (the rough surface may be caused by excessive creaming, which can be remedied by slightly heating the cream spatula.)

  18. Home Cooking Recipe: Add icing sugar to the whipped cream, 6-7% of the hair (with good fluidity), and slowly push out the shape of the drip (see video for specific operation).

    Add icing sugar to the whipped cream, 6-7% of the hair (with good fluidity), and slowly push out the shape of the drip (see video for specific operation).

  19. Home Cooking Recipe: Decorate with raspberry and vanilla (with thyme).

    Decorate with raspberry and vanilla (with thyme).

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