Hard cream cakes in the 1980s.

200 grams butter

30 grams of fine sugar

3 grams of salt flower (salt)

600g whipped cream

working methods

Let's take a look at the finished product drawing first

200g butter is softened to room temperature.

Hit it a few times with electric egg beater first.

Add 30 grams of fine sugar and 3 grams of salt flower and stir well.

Weigh 600g fresh cream in advance and let it stand at room temperature. If you want to separate oil from water, this step can't be ignored. )

It takes a little time and patience to pour a small amount of whipped cream into butter several times. I divided it about 30 times, pouring a little each time, mixing it and pouring it next time.

Look, the delivery is in good condition, delicate and shiny. The key is that there is no separation of water and oil during delivery, which will save a lot of time. If the water and oil are separated, it means that the butter or whipped cream has not completely returned to room temperature, so you can try to send it away with warm water.

6-inch cake embryo, divided into 3 pieces and powdered as usual. A layer of cake embryo, a layer of cream, and a layer of crisp chips can be placed in the middle, which is the key to increase the taste and another highlight of this salted cream cake.

Decorate with crisp chips and add pistachios, almond slices and almonds.

Final result

You can also make a box cake.

A layer of embryo, a layer of cream, and a layer of chips.

Crisps must be added.