Meringue: Soften 25 grams of butter, add 25 grams of powdered sugar and 25 grams of high-gluten flour, and knead the dough. Put the kneaded dough into the freezer of the refrigerator until it is frozen
Use a grater to shave the frozen dough into a meringue
Cake making: Wash 80 grams of fresh cherries to the core, chopped slightly (do not cut too much)
After 100 grams of butter is softened, add sugar powder and salt, and the color will become white and the volume will become larger.
Add the egg mixture three times, stir each time until the egg and butter are completely blended and then add the next time.
The stirred butter should be smooth and delicate, without egg oil separation.
Mix flour and baking powder into the butter
Gently stir evenly to make a cake paste
Pour the cake paste into the mold, 4-5 minutes
Spread a layer of crushed cherries on the cake
Mix gently with chopsticks and mix the cherries and cake paste. Don't mix too evenly
Sprinkle meringue on the surface
Put in a preheated oven at 180 degrees, the upper layer, bake until the surface is colored, reduce the temperature to 150 degrees, and move the baking tray to the lower layer for a total of 25-30 minutes.
1. When making meringue, the butter does not need to be sent. After softening, it can be directly mixed with flour and powdered sugar into a group. 2, the meringue must be frozen enough to be slashed into filaments. 3. When you send butter in step 4, don't play too much. Otherwise, the cake will shrink and collapse after it is baked, but you can't beat it, otherwise the cake will not be delicate enough. In short, we must grasp the scale of the pass. 4, the mold for making this cake, you can use a square fruit strip mold, you can also use a round mold, feel free. 5, after the cake is baked, it should be crispy on the surface, while the inside is soft and delicate, and the fruity fragrance of the cherry is very delicious.