Plum Blossom Cake

Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Plum Blossom Cake Cooking Steps

First, prepare the main ingredients for making the cake: 60g low-gluten flour, 4 eggs, 70g caster sugar, 30g butter.

Separate the egg whites and yolks.

Add caster sugar to the egg whites and beat with an electric mixer until stiff peaks form.

Beat the egg yolks until they become lighter in color and fluffy.

Pour the beaten egg yolks into the egg whites and gently fold from the bottom up to mix them together. Be quick and gentle to avoid deflating the mixture.

Sift the low-gluten flour into the mixed batter. Then quickly fold in with a spatula to form a smooth batter. Be gentle and quick to avoid deflating the mixture.

Pour melted butter into the batter and fold in again.

Once again, fold in gently. The technique is the same as before.

Pour the batter into a greased and lined baking pan, smooth the top, and bake in a preheated oven at 180°C for 13-15 minutes until the cake rises completely and turns golden brown. Insert a toothpick into the center of the cake, and if it comes out clean, it’s done.

After the cake cools, remove the parchment paper from the back. Then use a plum blossom-shaped mold to cut out cake slices.

Trim the edges of the cut cake slices slightly.

Whip 200g of whipping cream with 20g of caster sugar until slightly ribbony.

Soak 40g of gelatin sheets in milk until soft, then melt in a double boiler.

Mash a small portion of dragon fruit into a puree.

Wrap the mousse ring with aluminum foil.

Pour the melted gelatin into the mashed dragon fruit.

Then sift the mixture.

Pour the sifted dragon fruit into the whipped cream and mix well with a spatula. This is the mousse filling.

Place a cake slice in the mold.

Pour in the mousse filling.

Place another cake slice on top.

Pour in more mousse filling. Cover with plastic wrap and refrigerate for 4 hours.

Soften 5g of gelatin powder in 50g of milk, then drizzle it over the cake. Return to the refrigerator for another 4 hours.

After 4 hours, remove the cake from the refrigerator, place the cake film on a tall glass, and use a hairdryer to blow around it to easily remove the mold.