Pink Strawberry Cake Recipe

Instructions

Cake Sheet

1. Put a bowl with eggs in a pot of boiled water and add sugar and vanilla extract.
2. While stirring continuously, raise the temperature until the egg water becomes slightly transparent (about 40 degrees).
3. Lower the egg wash from the pot, place the bowl containing the butter and milk, and heat it up in a double boiler (about 50 to 60 degrees).
4. Whip the egg water at high speed to make a fine and fine foam.
5. Add a little red pigment and clean the pores for 1-2 minutes at low speed.
6. Sift the flour and add it.
7. Mix with a spatula until no raw flour is visible.
8. Take some dough and put it in a bowl with butter and milk.
9. After mixing evenly, add it to the main dough and mix.
10. Pour it into an oven pan and bake in an oven at 175 degrees for about 35 minutes.
11. After cooling, cut off the bottom and slice 4 pieces 1cm thick.

Cream Cheese Cream

12. Add sugar and condensed milk to the cold cream cheese.
13. Whip evenly with a whipper without lumps.
14. Add cold fresh cream and whip firmly.
15. Place the cake sheet on the turning board and spread the cream thinly.
16. Top with plenty of halved strawberries.
17. Top with cream to level and stack repeatedly.
18. Apply it all over to make it smooth and put it in the refrigerator.

Pink Cream Cheese Cream

19. Add sugar and condensed milk to the cream cheese and whip it so that there are no lumps.
20. Add cold fresh cream and whip.
21. Add a drop of red coloring and whip firmly.
22. Apply it all over the cake to make it smooth.
23. Squeeze the cream on the bottom to decorate. (Pockets - small star pods)
24. Garnish with cream on top and top with strawberries. (pod number-869k)