Material: 1. 2 boxes of whipped cream 400ML, 45 grams of granulated sugar, 1 piece of Jindi chocolate (large piece), canned yellow peach (3-4 pieces), fresh blueberries, two black brin, 1 red brin, 8 inches The chiffon cake is cut horizontally into three slices; 2. Add fine sugar to the whipped cream and beat it with a whisk to form a thick paste (the whipped cream should be refrigerated, easy to whip at low temperature); 3. Use a knife to cut the chocolate into slightly curly shreds (it is best to wrap it in a cloth and cut it, the chocolate will be easy to heat when it is hot, and it should be kept in the refrigerator for a while); 4. Brin peeled and sliced, and canned yellow peaches are also sliced;
Production process: 1. A piece of chiffon cake, spread the cream evenly; 2. Spread a layer of black and red brin flakes on top of the cream; 3. Then cover the second cake slice, and also spread a layer of cream evenly; 4. Spread yellow peach slices on top; 5. Finally, cover the third chiffon cake piece, and then spread the whole cake body up and down with a layer of cream, and spread it evenly with a knife; 6. Take out the frozen chocolate crumbs and sprinkle it on the cream gently; 7. Put some remaining butter in the decorating tape, and squeeze round butter balls on the cake surface in turn; 8. Finally, put a fresh blueberry on each cream ball, and you're done.
Post time: Aug-20-2021