Cherry Butter Cream Cake Recipe

Instructions

1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
2. Whip with a hand mixer until it becomes a rich ivory-colored foam, then add red food coloring to color it. Sift in soft flour and mix.
3. Pour a little of the dough into a bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into a 16.5cm square mold, and bake in an oven preheated to 170 degrees for 40 minutes.
4. Cool the cake sheet and cut off the top, then cut into 3 pieces and trim the edges.
5. Soften the unsalted butter that has softened at room temperature, divide the sugar powder into 3 batches and whip it, then add the whipped cream and vanilla extract and whip it sufficiently for 5 minutes or more until it becomes rich.
6. Put 1/3 of the cream in a piping bag, add cherry jam and a little red food coloring to the remaining cream, and mix to make cherry cream and put it in a piping bag.
7. Squeeze the two creams alternately on a cake sheet and place the other sheet on top. Repeat one more time.
8. Apply cherry cream on the top and outside, and alternately place cream and cherry on the edge of the top.