Salted Cream Cake (old Cream)

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  1.First Let’s take a group photo of Lao Butter’s breakfast, it’s beautiful.

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  2.Cake slices baked in advance.A 28*28 plate contains 4 eggs, 52 grams of milk, 40 grams of oil, 52 grams of cake flour, and 60 grams of sugar.

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  3.The mold is cut well.Or just use a knife to cut it to the desired size

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  4.Weigh the butter and cut it into cubes Soften at room temperature.Let the whipping cream return to room temperature in a milk pot.Beat the eggs in a small bowl.

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  5.The butter is softened enough to make fingerprints.During this period, heat the light cream and salt over medium-low heat until it boils, then pour it into the bowl of beaten egg liquid, and immediately beat it with an electric egg beater to prevent the egg yolk from being cooked.Then continue to put the egg yolk cream liquid on the fire and heat and sterilize it with water.Leave for about two minutes, then set aside.

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  6. When the butter is softened, add powdered sugar.Put it in batches.Beat butter until feathery.

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  7. Beat until almost this state, add the egg yolk paste in batches, each time After beating evenly, add the next egg yolk paste.

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  8.Take a piece of cake and squeeze out two to three pieces with eight or six teeth.Line lace.

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  9.Then sprinkle a layer of crunch.I suddenly had to make whipped cream, but I didn’t have time to toast the almond slices.It’s also delicious with some crunch!

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  10.Cover with a layer of cake slices, pipe two lines of salted cream on both sides, The middle and the outside are crispy.

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  11.You can also add the almond slices or chopped peanuts mentioned in the accessories..

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  12. You can sprinkle some diced cranberries on the surface for decoration.

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  13.Old cream is also suitable for decorating.The flowers on the chocolate mousse are old cream, which has a particularly strong three-dimensional effect.