Macaron Cream Cake

Cake flour 90 grams	Pumpkin puree 150g
Eggs 3	Fine sugar 80g
Shui Ye 5 grams	Milk 30g
Butter 30g	Cream
Butter 300g	Light cream 450g
White sugar 45g	Lemon juice Appropriate amount
fondant Appropriate amount	Pigment
Green pigment Appropriate amount	red pigment Appropriate amount
yellow pigment Appropriate amount	Brown pigment Appropriate amount

How to make macaron cream cake

Step 1

Put the softened butter and milk into a container, melt with warm water and stir until the butter and milk are evenly mixed;

Step 2

Put the liquid ingredients in 1 and pumpkin puree into a mixing cup and beat into a fine pumpkin paste, then put it into warm water (about 50 degrees) to keep warm;

Step 3

Separate the yolks and egg whites of the eggs and place them in two clean, oil-free and water-free containers;

Step 4

Use an electric egg beater to beat the egg whites, add sugar and starch syrup in batches, and beat until stiff peaks form, that is, when you lift the egg beater, there will be a small stiff peak;

Step 5

Beat the egg yolks and add them to the whipped meringue in batches. After each addition, stir at low speed untiluniform; even

Step 6

After all the egg yolks are added, beat until clear lines appear. Lift the egg beater and the whole egg paste will drip out, and the lines will slowly disappear;

Step 7

Sift in low-gluten flour;

Step 8

Use a spatula to stir the batter quickly and evenly until there are no lumps in the batter;

Step 9

Take a portion of the batter and put it into the pumpkin paste and stir evenly;

Step 10

Pour the mixed pumpkin batter into the whole egg batter, use the bottom-turning and cutting method to stir evenly, and pour the mixed cake batter into the mold.In the tool, big bubbles are shaken out;

Step 11

Place in the preheated oven and bake at 165 degrees for about 1 hour

Step 12

After demoulding

Step 13

softened butter;

Step 14

Beat butter until fluffy and white;

Step 15

Put the light cream and white sugar into warm water, let the temperature of the light cream return to room temperature, and add a little lemon juice to taste

Step 16

Add the light cream in portions. After each addition, use a whisk to beat at high speed until the light cream is completely integrated into the butter. After all the light cream is added, beat until smooth and the cream will turn white at the end.

Step 17

Slice the cake and add buttercream as a layer;

Step 18

Stack all cake slices together;

Step 19

Use a serrated knife to shape the barrel, and apply a layer of buttercream on the surface;

Step 20

Add brown coloring to white fondant, turn it into dark red, roll it into a long strip, and wrap it around the cake body;

Step 21

Then add coloring to the fondant and knead it into brown, roll it into a long strip, and carve out the texture of the tree trunk. Apply fondant edible glue on the cake top, and then stick the fondant skin with the tree trunk pattern on the cake body;

Step 22

Use orange and green to color the pumpkin and leaves respectively, and make pumpkin models and leaf models;

Step 23

Finished product Macaron Cream Cake Cooking Tips

1. After the meringue is whipped until stiff, beat it a few times at low speed to make the meringue more delicate; 2. Each time you add the egg yolk liquid, beat it at high speed, and finally turn to low speed to make even and large bubbles, making the whole egg batter more delicate, so that the cake structure will be more delicate; 3. After adding the low-gluten flour, stir using a combination of turning and cutting, and the movements should be rapid; 4. The temperature of butter, milk and pumpkin puree is about 50 degrees. Low temperature can easily cause the cake batter to defoam quickly; 5. The oven must be preheated in advance. The baking time and temperature must be adjusted according to the oven. I tried it 3 times to make a perfect sponge cake.