Cream birthday cake (no frosting required)
Ingredients
- Eggs 3
- Milk 30ml
- Unsalted butter 30g
- Fine sugar 80g
- Low powder 80g
- Salt 1g
- Light cream 400ml
- Gelatin tablets 10g
- Purified water 15g
Steps
1. Separate the egg whites of three eggs, separate the egg yolks into three times and add fine sugar to the beaten egg whites
2. Beat egg whites until they reach neutral peaks.
3. Beat the egg yolks.
4. Beat until the volume swells and turns white.
5. Mix the two together.
6. Stir and mix together,
7. Sift 80 grams of low-gluten flour and stir until there is no dry powder.
8. Add 30g of milk + 30g of butter and continue to stir.
9. The batter becomes very fine.
10. Pour into 6-inch mold
11. Oven at 160° for 35 minutes
13. Soak two pieces of gelatine in ice water to soften.
14. After softening, add 15 grams of hot water to melt the gelatine.
15. Whip the whipped cream until it is 5 minutes thick and has fluidity
16. Add the melted gelatine liquid.
17. After stirring.
18. Pour a layer of butter paste first
19. Place the cake piece again, making the cake piece smaller than the mold and repeat this step.
20. Refrigerate for more than five hours, preferably overnight
21. Use hot air from a hair dryer to remove the mold. You can decorate it if you like, but I think it looks good without decoration.
22. When eating, the hot knife cuts super smoothly
Tips
- I added a drop when whipping the creamIf you don’t have red velvet food coloring, you don’t have to add it. Use strawberry jam to color it.
