Red Wine Cream Cake

Published Jan 1, 2023 at 04:44am ET

Red Wine Cream Cake

Many people are curious about what kind of material was used to make that cake on my birthday. Lets tell you the secret today. On my birthday, I opened a bottle of Spanish Toro red wine. There was still wine left. I thought I could make it into a cake. I was not sure how it would taste when I made it. I took a little bit of it when I cut the edges of the cake and tasted it. I didnt expect it tasted very good. Because there was not much red wine added, there was hardly any alcohol in it. Only a faint fragrance was left. I didnt want to eat the cake until it was over ten oclock in the evening. But I couldnt help joining the eating team because of the joy of the little guys and their small hands. This meal could not stop. Smooth natural butter and moist soft cake embryo are sweet and not greasy. What kind of weight loss is it at this time? Lets unify the border. Eggs 4, fine granulated sugar 40 grams, red wine 30 ml, clear water 50 ml, low gluten flour 60 grams, red koji powder 10 grams, vegetable oil 20 grams of light cream 400 grams, fine granulated sugar 30 grams, golden pearl sugar appropriate amount

Food Material List

1 Egg 4
2 Berry sugar 40g
3 red wine 30ml
4 Clean water 50ml
5 Low-gluten flour 60g
6 Monascus powder 10g
7 Vegetable oil 20g

Operational steps

1 Find two clean and dry pots to separate the egg white and yolk.
2 Add 30 grams of granulated sugar into the egg white three times and beat it to 9 times to distribute, which means that the egg white looks very white and delicate.
3 Beat egg yolk with 10 grams of sugar until the color is white. Add oil until the oil is invisible. Add water and red wine.
4 Add the red yeast powder and stir slightly.
5 Sift in the low gluten flour and stir it slightly.
6 Beat eggs at a low speed for a few seconds to mix all the powder and liquid evenly.
7 Protein cream is added to the yolk liquid three times.
8 Mix egg yolk liquid and protein cream well to make cake paste.
9 The cake paste is put into the mould, the surface is smoothed, and then slipped a few times to shock out the bubbles inside.
10 Preheat the oven at 160 degrees for 40 minutes. Please adjust the temperature and time according to your ovens spleen.
11 When the cake is cooled, cut the edges about 1 cm around it and divide them into two pieces.
12 Beat light cream with 30 grams of granulated sugar to 9 parts
13 Take a slice of cake and lay it flat. Spread the cream evenly on it.
14 The middle layer of butter should be as thick as possible as the cake slices, and then scrape the surrounding area flat.
15 Cover another piece of cake, flat face up, gently press flat
16 Spread a thin layer of butter on the surface of the cake.
17 Beat the remaining butter to 10 and distribute it. Then take a large chrysanthemum mouth and put it in a mounting bag to mount the flowers.
18 Flowers crowded in turn, and then decorated with jellysugars.

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