Valentine's Day cake (8-inch heart-shaped or 6-inch round red velvet cake)

The epidemic is at home, and there is no way to go out on Valentine's Day, so make a cake to eat at home to relieve the depressed mood......... The materials at home are not very complete, what to use, the cream is made by myself at will, I didn't expect it to be particularly delicious, even my husband who doesn't like to eat cakes said it was delicious , so I recorded it for later use. Fangzi can make a 6-inch chiffon round mold and an 8-inch heart-shaped chir

Ingredients

Eggs 3(about60 to65 gramsintheshell)

Milk 32 g

Cornoil 30 g

Cocoapowder 5 g

Lowpowder 45 g

Whitesandsugar 45 g

Cornstarch 5 g

RedVelvetEssence 8—10 g

Freshlemonjuice 1.5 g

Specialcream:

Whippingcream 250 g

Creamcheese 120 g

Presidentfermentedbutter 30 g

icingsugar 40 g

Cooking Instructions

Prepare two clean basins without oil and water and put the whites of 3 eggs. Separate the yolks and place them in two pots. Mix the flour and cocoa powder well and set aside, this time start to preheat the oven to 140 degrees.
Add corn oil and milk to the egg yolk, shake the basin a few times, so that the egg yolk is coated with corn oil and milk to prevent the egg yolk from crusting, and set aside.
Then add 1.5 grams of lemon juice to the egg whites, beat the egg whites on medium speed, and add one-third of the sugar when the egg whites are frothy.
When the egg whites begin to thicken, add a third of the sugar.
When the egg whites become clear, add the remaining one-third of the sugar and 5 grams of cornstarch (cornstarch is sifted in advance)
Then beat the eggs and beat the egg whites at low speed until they are hard foaming. It is OK to lift the whisk, as shown in the picture above, the egg white is like a small triangle
Next, process the egg yolk, pour the red velvet essence into the egg yolk, beat the egg yolk with a whisk, mix it with corn oil, milk, and red velvet essence, stir and emulsify.
Pour in the flour mixture, stir well with an egg drawer in a zigzag shape, and the stirred egg yolk paste is smooth and free of granules.
Next, beat the whipped meringue clockwise with an egg whip for about 10 seconds.
Remove one-third of the meringue and add it to the egg yolk paste, stirring gently and quickly.
Then pour all the remaining meringue into the tossed egg yolk paste and mix well.
The tossed cake batter is smooth and delicate, showing ribbon-like dripping, as shown in the picture above.
Pour the cake from a high place into the cake mold and shake it gently.
Put it in the middle and lower layers of the preheated oven, bake at 140 degrees for about 60 minutes, my oven is 5 layers, I put it on the second layer, everyone's oven temperature temper is different, please adjust the temperature and time according to your own oven, my time is for reference only.
It's almost baked
What it looks like after it comes out of the oven
After being baked, it was shocked twice, and it was immediately buckled upside down on the cooling net, and it was completely cooled and then demolded.
What it looks like after demoulding.
Soften the cream cheese and butter, add 20g of powdered sugar and beat with a whisk to smooth and particle-free. Add 250 grams of whipping cream and 20 grams of powdered sugar until it does not run.
Pour the whipped cream into the cream cheese and butter mixture in 3 times, beat evenly each time, then add the remaining cream, add all the cream, and beat the mixture until it has a clear texture and obvious resistance. Refrigerate and set aside.
Divide the baked cake into 3 slices, then divide each slice into a small heart-shaped shape, divide it, and the girl waits for her to eat the cake, ignoring how to divide the photo. Later, I made up the picture...
Put the prepared cream into a piping bag, squeeze the cream on each layer of cake and put it on your favorite fruit, (just use your favorite spout)
Beautiful and delicious cakes.
6 inch round