Exclusive Carrot Flower Cake

Wash the white radish and cut it into thin slices. Marinate with white sugar until it releases water. Then remove and drain, and put it into the dragon fruit to absorb the color.

Dyed white radish slices.

Wash the jujubes.

Remove the pit and use a blender.

Pound into a paste.

Four eggs.

Separate the egg yolk from the egg white, and place the egg yolk in a bowl containing the jujube paste.

Add flour, an appropriate amount of sugar, and corn oil, and mix into an egg yolk batter.

Add an appropriate amount of sugar and two drops of vinegar to the egg whites (adding vinegar prevents deflation) and beat until stiff peaks form.

Add the beaten egg whites into the egg yolk mixture in three batches.

Stir up and down.

The cake batter mixed evenly.

Preheat the oven, then pour the batter into the baking pan.

First, bake at medium heat for fifteen minutes until the cake rises and turns slightly yellow, then lower the temperature slightly and bake for another fifteen minutes.

Roasting.

This temperature is a bit high, and the color is a bit strong.

After turning off the heat, take out the cake base and invert it to cool, it is easy to unmold.

Whip the cream until it doubles in volume.

Spread evenly on the cake base.

If you have patience, you can arrange the flowers nicely. Anyway, I don't have patience, so I just mess around.

After preparing the flowers for mounting, arrange a rose on top using pickled white radish.

So beautiful.