I believe that friends who play baking must have encountered such a situation: What should I do if there is extra whipping cream in the house? After the opening of the seal, the shelf life is just a few days, which is a waste and a pity! Today, Xiaobian teaches everyone to make a light cream cake. After refrigerating, there is a taste of cheesecake and the flavor of the hurricane cake! More recipe sharing, please pay attention to WeChat public number: first taste DIARY
Prepare the material, egg yolk and protein separation, respectively, in an oil-free container
Add egg yolk to whipped cream
Add 10g of fine sugar and mix well
Add sifted flour
Stir until no dry powder
The protein is foamed into a wet foam, and the fine sugar is added three times.
Add one-third of the whey cream to the cream paste and mix well with the mixing method.
Pour the cake mixture into the remaining protein and mix well with the mixing method.
Squeeze the cake into the mold
The oven is preheated 150 degrees in advance, fires up and down, hot water is poured into the baking tray, and baked in a water bath for about 45 minutes.
Turn off the heat until cooling, demoulding after refrigerating
More recipe sharing, please pay attention to WeChat public number: play with baking together
More recipe sharing, please pay attention to WeChat public number: first taste DIARY