A piece of starry sky for you, because you are the person I care most about - starry sky cake

2024-04-04 02:38:26 968

I have referred to many versions of Starry Sky Cake and made it several times, summarizing some advantages and failures. It is divided into three parts: cake body - mousse filling - Starry Sky chocolate decoration, with an additional topper compared to the cake I made before< Br>

Details of ingredients

Eggs3 pieces
Low gluten flour100 grams
Fine sugar70 grams
coconut oil25 grams
milk170 milliliters
Fine sugar40g
Gilding tablets8 grams
Light cream200 milliliters
glucose68g
milk35 grams
White chocolate90 grams
Fine sugar75 grams
Condensed milk60 grams
Gilding tablets7.5 grams

Technique

difficultyintermediate
workmanshiproast
tasteSweetness
timeThree hours

Steps to make A piece of starry sky for you, because you are the person I care most about - starry sky cake

1. Take a container larger than the egg beater, add some hot water, sit the egg beater in a container with hot water, knock in three whole eggs in the egg beater, pour in all 70 grams of fine sugar, and start beating at high speed with an electric egg beater;
The first three pictures show the step-by-step state of whole egg beating. The whole egg has no protein and is easy to beat, so it requires some patience;
3. When the electric egg beater lifts the egg head and the dripping cake batter does not disappear quickly, it indicates that it has been beaten well. At this time, the oven is preheated by 180 degrees;
4. Sieve 100 grams of low gluten flour in three batches. After each screening, use a rubber scraper to mix the low gluten flour with the batter from bottom to top before sieving in the next batch;
5. Melt 25 grams of coconut oil in advance, then pour in coconut oil and flour batter from the bottom to the top and stir evenly;
6. Put circular biscuit paper into the mold, pour the mixed batter into a 6-inch circular mold, knock out the bubbles inside the batter, hold both ends of the mold with both hands and knock them towards the table. Bake at 180 degrees Celsius in the oven for 20-25 minutes;
7. After baking, take out the cake and let it cool naturally. Use a demolding knife to remove the cake from the mold;
8. Use a cake separator to evenly divide the sponge cake into three parts and set them aside for later use; Congratulations on completing the first step of sponge cake body. You can eat the top of the cake as a snack now;
9. Cream mousse filling: Take a bowl of cold water, add 8 grams of gelatin slices, and wait for a few minutes to soften;
10. Take another small pot, pour in 170 milliliters of milk and 40 grams of fine sugar, turn on the heat, stir and dissolve the fine sugar, then turn off the heat;
11. Mix the softened gelatin slices in milk until melted, then pour them all into a small bowl and put them in the refrigerator for setting;
12. When the milk in the small bowl turns into pudding, take it out;
13. Pour 200 milliliters of light cream into the egg beater and beat with an electric mixer until there are slight fine lines flowing;
14. Mix milk and light cream evenly;
15. Put the bottom cake embryo into the mold;
16. Pour in half of the mousse, put a piece of cake embryo on top of the mousse, and finally pour in the remaining mousse. Hold the mold with both hands, knock out the air inside the mousse, cover it with cling film, and refrigerate the mold in the refrigerator for at least 4 hours;
17. Chocolate decoration: Prepare all the ingredients in advance and chop the white chocolate into small pieces;
18. Soak the gelatin tablets in cold water until soft;
19. Turn on low heat and put all the milk, fine sugar, glucose, and condensed milk into a small boiling pot. Heat and stir well, being careful not to boil;
20. Turn off the heat and pour in white chocolate, stir and melt;
21. Add softened gelatin slices and stir until melted;
22. Filter the white chocolate syrup;
23. Pour the filtered white chocolate syrup into different bowls according to the specific gravity of the color;
24. Drop the food coloring into the white chocolate syrup and stir evenly with chopsticks;
25. Cover the baking tray with cling film and place the grill on top;
26. Remove the refrigerated cream mousse cake from the mold and place it on the grill, waiting for it to drizzle;
27. When the temperature of the chocolate syrup cools down, pour light blue into a deep blue bowl and stir it with chopsticks. Do not stir for too long to prevent color mixing;
28. Gently pour the blue chocolate syrup outwards from the center of the mousse, without pouring too much into the edges to prevent the mousse from collapsing;
29. Pour in purple chocolate syrup and pink chocolate syrup in sequence, draw a drizzle according to your preferences, and use chopsticks to pick it up to help embellish it;
30. Dip an appropriate amount of edible silver powder with a brush and embellish the starry sky;