The first step is to boil bayberry sauce

500 grams of cored red bayberries, pour into a non stick pot, add 50 grams of white sugar, and simmer over medium heat until it dries to form a ball. Then let cool and set aside.

Step 2, make cake embryos

Melt the butter in hot water, separate the egg whites and yolks in a basin without water or oil. Before beating the egg whites, add a few drops of white vinegar or lemon juice. Add white sugar three times (a total of 65 grams) when beating the egg whites. When lifting the egg beater and the egg whites become stiff, add the egg yolks twice and beat evenly. After beating the egg yolks evenly, add the flour and stir evenly. Add warm milk to the melted butter, stir until emulsified, then add another spoonful of batter, stir well, and add batter three times, stir well. Finally, pour the evenly mixed paste into a six inch cake mold, shake twice to create bubbles, and then place it in a preheated oven (middle and lower layers), baking at 150 degrees for 45 minutes.

Last step, decorate the cake

Pour the baked cake upside down and let it cool. At the same time, prepare a cream filling. Mix fresh cream and sugar powder evenly, continue to add light cream and beat until thick (this process only takes a few seconds). Then add the bayberry sauce made in step one and stir well. Cut off the protruding parts of the cake and divide them into two layers. Spread the whipped cream evenly on the surface and lay a layer of pitted bayberries on top, then apply another layer of cream.

Continue to cover the cake with another layer, smooth the entire cake with cream paste, and beat the decorative part with 50 milliliters of light cream. Then, use a decorative nozzle to extrude the pattern. Add two more cored waxberries to decorate it. A waxberry cake with good appearance, good taste, sour, sweet, fluffy and soft texture, rich milk aroma, and a dense taste. It is ready and highly recommended. If you like it, give it a try now.