Strawberry cake has always been loved by customers. Both children and adults like this cake that looks delicious and tastes delicious. Strawberry cake is also very simple to make. First, 50g butter is cut into small pieces and melted in water. Add sugar and vanilla extract to eggs.
Mix well with a hand mixer, do not beat. Combine low-gluten flour and baking powder, sift into eggs. Stir to form a batter. The butter has also melted into a liquid and poured into the batter. Line an 8-inch square plate with tin foil, pour in the batter, and smooth it out with a spatula. Preheat the oven at 140 degrees for 5 minutes, put the baking tray in the middle layer, bake at 140 degrees for 7 minutes, and the surface is golden brown. After baking, remove the foil and let it cool. Cut the cake slices into three equal-width slices.
45g butter softened. Pour in powdered sugar. Beat butter with electric mixer on low speed until white and puffed up. Combine condensed milk, honey, lemon juice, rum, and vanilla extract. Pour the mixture from the previous step into the butter in 2-3 batches, beat with an egg beater before pouring into the next time. The milk is also added in 3-4 times, and then stirred evenly. Adding all at once will separate the oil and water. The whipped cream frosting is fine. Add strawberry jam. Mix well with a spoon and the strawberry cream is ready. Put 730g of caster sugar into 35g of water, boil it, cool it, add 8g of rum, and it becomes rum sugar water. Brush the rum syrup all over the cake slices. Squeeze strawberry cream and press another cake slice on top. Also brush with rum syrup, then squeeze cream, and cover with the last slice of cake. Put the cake in the refrigerator to chill for 1 hour.
Soften gelatin tablets with cold water. Add 40g strawberry jam and 30g water in a milk pot, stir well and boil. Add softened gillindine tablets, melt and place in the refrigerator for 30 minutes. Take the cake out, cut off the four sides slightly to reveal the neat cream filling, and wrap it with mousse wrapping paper. After the jam has cooled, decorate the surface of the cake with the jam. Put the cake back in the refrigerator for at least 3 hours. After the jam on the surface has solidified, place the strawberries cut in half. 10g of white chocolate is insulated and melted in water. Use a piping bag to squeeze chocolate over the top of the cake as a garnish. This is how the strawberry cake is ready.
Although strawberry cake is very popular, some people are not suitable to eat it. many. 2. People with dry mouth or watery diarrhea in summer, cancer, especially those with nasopharyngeal cancer, lung cancer, tonsil cancer, and throat cancer are especially suitable for consumption; the content of tannic acid in strawberries is high, if you eat strawberries while eating calcium, Foods high in iron can affect the absorption of calcium and iron.
It is recommended not to make the strawberry cake too large. It is best to make it on the same day and finish it on the same day, because the cream part of the cream cake is made of milk, whipped cream and other materials, which is easy to melt. Generally, the shelf life of cream cakes at room temperature is 8 hours, and it should be eaten within 3 hours in summer.
