Valentine's Day Special Edition: [Ruby Chocolate Feather Cake]

Valentine's Day is coming soon, contribute a super good-looking, fairy-like Valentine's Day special - ruby chocolate feather cake. This Callebaut ruby chocolate has the sweet and sour taste of natural berries, the color is powdery, and it has a strong flow after melting, and it is delicious and beautiful to add to cake batter or make chocolate decoration on its own. Feathers, gold leaf, and pink strawberry popcorn rice are all great Valentine's Day cake accessories. Valentine's Day, sweet and sour, pink and tender, come and reproduce it! Happy Valentine's Day to everyone in advance!

Ingredients

6inchcakebase:low-glutenflour 50 g

egg 4

milk 40 g

castersugar 50 g

cornoil 40 g

rubychocolate 25 g

creamgarnish:whippingcream 25 g

castersugar 20 g

33.6%milkchocolate 20 g

rubychocolate 20 g

chocolate:rubychocolate 40 g

WhiteChocolate 40 g

StrawberryFlavoredChocolatePopcornRice Appropriateamount

Cooking Instructions

Prepare your tools and ingredients.
Stir in the egg yolk bowl with milk and corn oil.
Sift in the cake flour.
Stir the liquid and flour until smooth and the batter will flow naturally.
Place the ruby chocolate in a bowl.
Heat and stir until completely melted.
Then pour into the batter.
Stir to combine.
Add sugar in three times and beat it with an electric whisk until it is hard foaming, into a small sharp angle state, the inverted buckle does not flow, and the lines are clear.
Add one-third of the meringue to the ruby chocolate paste and mix well. Then pour it back into the meringue and mix well.
Spread a baking tray with a tarpaulin, pour in the batter and vibrate two or three times to create large bubbles.
Bake in a preheated oven at 145 degrees for 30 minutes. Take out the light shock twice, and let it cool upside down and then remove the mold. Divide the cake base into four equal portions and set aside.
Pour the whipping cream into an oil-free and waterless basin, add white sugar and beat with an electric whisk until 90% rounds.
Milk chocolate and ruby chocolate ready.
Remove part of the cream cream and mix it with the melted ruby chocolate, then mix the remaining cream cream with the melted 33.6% milk chocolate and put them into piping bags.
Take a slice of cake base and squeeze in the cream flowers in turn.
Then cover with a layer of cake base, and then squeeze in the cream flower to make a three-layer cream cake.
Garnish with three colors and flavors of cream.
Garnish with ruby chocolate feathers and white chocolate feathers and sprinkle with popcorn rice.
Place the ruby chocolate in a cooking bowl, heat it in water until it is completely melted, pour it into a feather mold, refrigerate it to set, and then remove it from the mold for later use.
Put the white chocolate in a cooking bowl, heat and melt it in water, pour it into a feather mold, put it in the refrigerator to refrigerate and set, and then remove it from the mold for later use.
Follow the above method to make peach hearts or other chocolate decorations.
Finished product drawing