6 Inch Heart-shaped Naked Cake
1.
Put the egg yolk, corn oil, water, salt, and 20 grams of fine sugar into the egg beater and mix well.
2.
Sift in low-gluten flour and mix into a smooth state without particles.
3.
Set aside the mixed cake batter for later use.
4.
Add 50 grams of granulated sugar to the egg whites in portions, and beat them to a hard foaming state, as shown in the figure.
5.
Cut and mix the egg white paste and egg yolk paste evenly.
6.
Divide the cake batter evenly into 5 6-inch heart-shaped molds, and shake out large bubbles.
7.
Put it in the middle of the oven and bake at 175°C for 15 minutes, then turn the heat to 200°C and bake for 5 minutes to color. In the process of baking the cake, whip the whipped cream.
8.
After the cake is out of the oven, it is buckled upside down on the cooling rack to cool. While the cake is cooling, prepare the fruit. Wash blueberries and cherries, and cut dragon fruit into small pieces.
9.
Place the cake slices face up on the bottom tray, and then squeeze out light cream dots, as shown in the picture.
10.
Then put the pitaya pulp pellets in, paying attention to the fruit pellets to be placed inside the outermost small round pellets.
11.
Repeat this process, decorate the last layer with blueberries and cherries, and sprinkle a little sugar needle and moisture-proof powdered sugar on the last layer. Since the cake box I bought was relatively short, I made a total of four layers, and the remaining slice was made into a box cake with the rest of the fruit and whipped cream.
Tips:
1. Pay attention to the egg whites until hard foaming. After the cake is out of the oven, shake it twice and then cool it down to avoid the cake from shrinking.
2. The small dots on the outermost layer should be as perfect as possible, and the fruit particles should not exceed the outermost dots, so as not to affect the overall appearance.
