1. Mix pure milk and corn oil, and beat it with your hands until it is completely blended and no oil spots are visible. It is a bit thick
2. Add the egg yolks one by one and stir evenly by hand. It is a thin paste and can flow naturally
3. Sift in the flour, stir irregularly by hand, stir evenly until there are no particles, and make a thick and shiny egg yolk paste (standby)
4. Add a little salt to the egg white, add powdered sugar in three times to beat the egg whites to dryness. At this time, you can preheat the oven to 115/120 degrees
5. Stir one-third of the meringue into the egg yolk paste, draw down the inner wall of the container with your right hand, then mix the meringue and egg yolk paste from the bottom up to form a cake paste, turn the container counterclockwise with your left hand, and move the right hand Rely on the flexible rotation of the wrist to complete
6. Pour the cake batter into the remaining meringue and mix well in the same way. If the container is right-angled, you need to use a silicone spatula to stir at the bottom to avoid part of the meringue from sinking to the bottom.
7. Pour the cake batter slowly into the cake mold at a low place. When it is about eighth full, use a rubber knife to smooth the surface and shake it a few times to produce large bubbles.
8. Put it in the lower layer of the preheated oven, and heat up and down 120 degrees, 75 minutes
9. A few times out of the oven, it shakes out the heat in the cake, and immediately buckles
10. After it is completely cooled, it is released from the mold and divided into 3 pieces
11. Dice mango, kiwi and strawberry separately
12. Add 100g of powdered sugar to the cream, and disperse until 9 (can be divided into two portions of 500g)
13. Take a piece of cake and place it in the middle of the decorating table, spread a layer of cream, put in an appropriate amount of fruit, and leave room for the fruit in the middle
14. Apply another layer of cream to basically cover the fruit, smooth it, and do the same for the second layer
15. After covering the third layer of cake, put thick butter on top and then smooth it; then put thick butter on the side to smooth it out (in fact, it can be decorated directly in this state)
16. Take a round spoon, touch the cake at the bottom, start from the bottom of the side and swipe upwards until the whole layer is processed
17. Draw circles on the surface. Starting from the edge, the bottom of the round spoon touches the cake and fixes it at one point. Turn the decorating table and do so until the center position.
18. Take three strawberries and cut them into 6 small pieces; cut the rest into pieces
19. Cut small pieces of strawberries for the bottom edge
20. The rest of the diced fruit is placed in the middle of the surface
21. Sprinkle powdered sugar at the end.
22. Finished picture
23. Finished picture
24. Finished picture
25. Finished picture
Tips:1. The temperature and time depend on the oven
2. This recipe introduces how to simply use a spoon to complete a special wipe, so the wipe in step 15 does not need to be wiped at a right angle, just roughly evenly.
3. You can choose the fruits you like, and the decoration can also be adjusted according to your own preferences.
