The recipe for this cake is divided into three parts, the chocolate chiffon cake, the strawberry butter cream, and the gradient crepe + chocolate ganache making method, which is definitely simpler than you think. Strawberry butter cream is very simple. It is a strawberry sauce added to the ordinary butter cream. The reason why the strawberry jam is not directly added is because the butter cream is very sweet, but the strawberry sauce is not sugar, but there is strawberry. The scent and color are more suitable.
Pour water into the stockpot, add a pinch of salt, and cut into small pieces of strawberries. Heat over the medium until the strawberries are soft and rotten. The soup is thick and dry. If you don't like the grainy flesh, crush the strawberries. When the flesh is eaten, the strawberry is kept in pieces and the strawberry jam is cooled to room temperature.
Add softened butter and solid vegetable oil to the blender, and send it for a minute or so until it is evenly mixed. Add vanilla extract and continue to stir evenly. Then add 1/2 cup of powdered sugar at low speed. After the fusion, continue to add 1/1. 2 cups of powdered sugar, the more sugar powder, the thicker the finished product. At this time, the amount of powdered sugar can be increased or decreased according to the individual taste. If you like sweetness, add more, and lighter will add less. If the butter is too thick, you can add the right amount of milk to reduce this feeling of weight. After adding the powdered sugar, it will be sent to a smooth speed.
Take a small portion of the cream (about 1/5) and set it aside as a white creamy sauce. Add the cooled strawberry sauce to the remaining cream sauce and mix well. At this point, the strawberry cream sauce is ready.
Remove the excess cake from the edge of the cake mold along the previously baked chocolate chiffon cake.
Fold the two cakes on the cake paper and release the mold.
Squeeze the strawberry cream sauce in the cake hollow and smooth it with a spatula. Be careful not to leave any gaps or spill it.
Place the top cake back over the bottom cake. Don't worry, the strawberry cream sauce is very solid and will not flow out. The two parts of the cake are completely overlapped and placed on the cake tray, and then the work of the silk flower is done.
The recipe for the whole cake is mainly divided into three parts, this is the second part~