golden autumn cake
Ingredients
- Eggs 5
- Cake powder 85g
- Oil 40g
- Milk 40g
- Granulated sugar 100g
- Pumpkin puree 70g
- Whip cream 500g
- Dragon fruit One
Steps
1. Prepare all the ingredients.
2. Prepare all the ingredients. Steam the pumpkin in advance and then press it into puree with a spoon while it is hot. Sieve it to make the pumpkin puree more delicate. Let cool and set aside. Pumpkin puree needs to be put into whipped cream for coloring. It must be cooled, otherwise the whipped cream will melt easily.
3. After the pumpkin puree is processed, start making cakes. After separating the egg whites and egg yolks, put the egg whites into an oil-free and water-free basin, add 60 ml of sugar in two batches, and beat the eggs with a whisk. Beat with a whisk until stiff peaks form, lift the whisk and the protein paste will form a stiff upright triangle.
4. Beat the egg yolks with a whisk, add oil and milk, and beat evenly.
5. Sift the cake flour into the egg yolk batter, and use a spatula to fold it into a uniform cake batter.
6. Pour a spoonful of egg white batter into the egg yolk batter, stir evenly, then pour the mixed batter into the egg white batter, and stir again to mix well.
7. Spoon the mixed cake batter into the cake mold. I used a four-inch and a six-inch removable bottom cake mold. Fill the cake batter 70% full.
8. Put the two cake molds into the oven, lower layer, 150 degrees, bake the 4-inch cake for 40 minutes, and bake the 6-inch cake for 50 minutes. The two can be baked at the same time. Take out the 4-inch cake mold and turn it upside down.
9. Place the baked cakes together with the molds on the drying rack. After cooling completely, use a knife to cut both cakes into three even pieces.
10. Pour 400 grams of whipping cream into an oil-free and water-free container, add 30 grams of sugar. Because it is for children, the sugar is specially reduced, and beat the whipping cream until stiff.
11. Cut the dragon fruit into small pieces, spread a layer of light cream on the cake, then sprinkle a layer of dragon fruit, use a spatula to smooth and smooth each layer. Do it one by one and carefully stack the cake pieces.
12. Spread whipped cream on the outside, and both cakes are ready. Then with the help of a spatula, carefully place the 4-inch cake on the 6-inch cake, carefully trim the seams, and repair them with excess whipping cream.
13. Add 70 grams of pumpkin puree and 10 grams of white sugar to the remaining 100 grams of whipping cream, mix and beat with a whisk until it becomes fluid.
14. Pour it on the cake.
Tips
- Pour pumpkin cream on the cake and add ginkgo leaves for decoration. Simple pumpkin puree buttercream with ginkgo leaf garnishThe glazed noodles immediately look a lot nobler. In fact, when baking at home, the more important thing is health. This cake does not have any coloring added. It is colored with vegetable puree. It is nutritious and healthy, and is most in line with the theme of home baking.
