Strawberry chocolate cake
I don't know who invented the naked cake. I really know the heart of people who can't spread butter.Of course, the popularity of naked cake is not because of this, but because of its natural beauty.The outer layer of the cake is completely exposed to the outside, taking off the gorgeous coat of the past cake without losing its sweetness.Casually spread the cream with a few strawberries, which is simple and delicious.
Step 1 . Separate the egg yolk. When beating the egg yolk to the shape of fish eye bubble, add 1/3 white granulated sugar
Step 2 . Continue to beat the egg whites, and add 1/3 white granulated sugar when they are in a dense foam
Step 3 . Continue to beat the protein. When the surface of the protein shows lines, add the remaining 1/3 white granulated sugar
Step 4 . Lift the egg beater, and when the protein can pull out the upright sharp corner, it will reach the state of dry foaming, and stop beating
Step 5 . Add 17g white granulated sugar to the egg yolk and beat well
Step 6 . Continue to add salad oil and milk to the egg yolk and stir well
Step 7 . Add sifted flour and cocoa powder to the egg yolk mixture and stir well
Step 8 . Put the beaten egg whites into the egg yolk paste three times, and mix them evenly (mix them up and down, don't draw circles, so as to avoid defoaming)
Step 9 . After all mixing, pour the batter into the grinding tool, trowel it, and shake it hard twice to make bubbles.
Step 10 . Put it into the preheated oven, heat it up and down, 160 degrees, 40 minutes.
Step 11 . The baked cake is immediately inverted and demoulded after cooling
Step 12 . Slice into 3 pieces
Step 13 . Add 20g white granulated sugar to light cream until it can maintain obvious lines
Step 14 . Casually spread it on the cake slices, one layer of cake and one layer of cream
Step 15 . Finally, decorate it with strawberries
* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!
