Preparation

• step 1

  Put the whisk in the main pot without water or oil, and preheat the oven to 180℃

• step 2

  Add 4 eggs

• step 3

  Add 50g white granulated sugar

• step 4

  Without the measuring cup, stir up the materials at 12min/40℃/REV 4

• step 5

  Sieve and add 50g low gluten flour and 15g red yeast rice powder

• step 6

  Mix the materials at 10sec/REV 3.5

• step 7

  Remove the whisk and stir the materials gently with a scraper until there is no dry flour

• step 8

  Pour the cake paste into a 6-inch mold

• step 9

  Put the mold into the oven, and bake it at 180℃ for 26min . Clean the main pot and wipe off water from it

• step 10

  Take out the mold of the oven, invert it upside down to cool, and then demould the cake

• step 11

  Cut the cake into three equal parts

• step 12

  Put the whisk in the main pot without water, and add 300g whipping cream

• step 13

  Add 30g white granulated sugar

• step 14

  Stir up the materials at 3min/REV 4, observing the whirlpool hole, and stop stirring when there are lines

• step 15

  Apply unsalted cream and then put the fruit on a cake

• step 16

  Cover with another cake, apply unsalted cream and then put the fruit on it

• step 17

  Cover with the third cake, and decorate it with fruit and cream

• step 18

  The red velvet cake is ready