Strawberry cream birthday cake

Prepare the strawberries and wash them clean.

Remove the stem.

Take a portion and cut it into small pieces.

Prepare the ingredients for making the cake.

Milk and oil, stir until there are no oil specks.

Emulsification.

Sift in the low-gluten flour.

Stir evenly in a Z-shaped motion.

Add three egg yolks.

Stir evenly using a 'Z' motion.

Add the sugar in three portions to the three egg whites, whip until stiff peaks form, and when you lift the beater, there are firm little peaks.

Just the meringue and the yolk batter are fine.

Take 1/3 of the meringue and fold it into the egg yolk batter.

Mix evenly.

Then pour everything into the remaining meringue.

Mix evenly.

Pour into the mold, level it, place it in the preheated oven on the middle rack, 150 degrees, bake for 50 minutes.

After the time is up, turn it upside down to cool, and the cake base is ready.

Divide into three equal parts.

Whip the cold heavy cream with 22 grams of sugar until slightly stiff, and the filling cream is ready.

Whip the cold heavy cream (chilled in advance) with 18 grams of sugar until it reaches a slightly soft state, and it’s ready for frosting.

Take a small amount of butter and spread it on the paper liner.

Place a layer of cake.

Squeeze on the cream.

Place the strawberry pieces on top, then spread a layer of cream, and then cover with another layer of cake. Repeat this step once more.

Finally, cover with another layer of cake, spread the cream evenly, and refrigerate for more than half an hour to prevent the cake from collapsing.

Take out the cake.

Spread with buttercream.

Alright.

Surround the bottom with a circle of strawberry slices, pipe small rosette shapes around the edge of the top using an 18-tooth piping tip, arrange strawberries and blueberries in the middle, and finally decorate with mint leaves.

Alright.

So beautiful!