Main Ingredients:
Eggs: 3; Powdered Sugar: 100g; Whipping Cream: 450g.
Additional Ingredients:
Salad Oil: 30g; Fresh Milk: 30g; Low-gluten Flour: 50g; Buttercream: Appropriate amount; Food Coloring: Appropriate amount.
Taste: Sweet; Technique: Baking; Time: Several hours; Difficulty: Advanced.
Detailed Steps for Cooking Korean-style Flower Crown Cake
Mix the milk and salad oil together and stir well.
Add the sifted low-gluten flour and mix quickly.
Add the egg yolks and mix well.
The egg yolk mixture is smooth and delicate.
Add 50g of powdered sugar to the egg whites twice and beat until stiff peaks form, as shown in the picture.
Take a small amount of egg whites and mix well with the egg yolk mixture, then pour in the remaining egg whites and mix thoroughly.
Pour into a mold and bake at 150 degrees Celsius for 1 hour.
Beat the whipping cream and remaining 50g of powdered sugar together until stiff peaks form, as shown in the picture.
After the cake has cooled, divide it into three layers, one layer of cake, one layer of whipped cream, until all three layers of cake are covered with cream and the edges are smoothed.
Take a small amount of whipped cream and mix it with pink food coloring, spread it on top of the cake, and use whipped cream to create a circle on top.
Color the buttercream and decorate the cake.
Finished product.
