Assorted Fruit Melaleuca Cake

Assorted Fruit Melaleuca Cake

1. Prepare all the ingredients.
This time I am going to make two cakes, a standard 8-inch round mold and a standard 6-inch round mold

2. Make pancake skin:
Knock the eggs into a large basin and beat them up

3. Add 40g sugar to the egg liquid and stir until it melts

4. Add 450g of whole milk and mix well

5. Sift in 150g of low-gluten flour and stir well until there are no large particles

6. Melt 25g butter in a microwave oven, pour it into the batter and mix well

7. The batter is sieved to remove the particles, and a uniform and fine pancake crust is obtained. Put it in the refrigerator for 30 minutes to reduce the batter's gluten and make the pancake crust softer and more delicate.

8. Whip whipped cream:
Use the time waiting for the batter to beat the whipped cream.
Pour 600g of animal whipped cream into a deep stainless steel basin, the depth should not exceed the average of the basin, because the volume of the whipped cream will nearly double after whipping. Whipped cream must be dispensed as soon as it is taken out of the refrigerator, it will become more difficult to disperse when the temperature is high

9. Add 60g granulated sugar and beat with an electric whisk until the flowers can be decorated. The texture is firm and does not flow.
Put it in the refrigerator and keep it for later use.
Because the amount of cream is relatively large, it takes a long time to pass it, about 10 minutes

10. Make pancake skin:
Heat a nonstick pan and brush with corn oil

11. Pour in the right amount of batter, quickly turn the pot, spread it into a thin crust, and fry on low heat until the surface is solidified.
The diameter of the 8-inch cake crust is 20 cm, and the diameter of the 6-inch cake crust is 14 cm.
Students who don't have the basics of egg pancakes will have certain difficulties in completing it, so let's practice more. Be sure to heat the pot before battering it. The cold pot will cause the batter to run back and forth. After molding, it must be heated on a low fire to prevent the bottom from being pasted and the top is not cooked. It only takes 30 seconds from the batter to the pot to solidify on the surface. After that, you must remove the crust from the fire, otherwise the crust will be battered.

12. Spread plastic wrap on the table in advance to prevent sticking.
Pick up one side of the pie crust with a shovel, and easily remove the crust with your hands. Spread the crust on the cling film while it is hot, and put a piece of cling film on top of the pie so that the crust will not stick It won’t dry out and can maintain a moist and soft taste

13. Repeat the above steps to spread all the crusts. With these batter, just spread 20 cake crusts, 10 8 inches and 10 6 inches.
When spreading the pie crust, it’s best to have someone tear off the plastic wrap for you, which can greatly speed up the efficiency.

14. cut fruit:
Cut bananas, strawberries, and kiwi into slices with a thickness of 3 mm. The slices of fruit should not be cut too thick, so as to ensure that each layer is very thin and the cut surface is uniform and beautiful.
It is not recommended to cut into diced fruit, because it will increase the thickness of the sandwich and cannot make many layers

15. Assemble the cake:
Spread a layer of butter on the inside of the round cake mold with a live bottom, and spread a pie crust on the bottom, which must be flat

16. Spread a thin layer of cream on the crust

17. Spread a layer of strawberries

18. Apply a thin layer of cream

19. Cover with a pie crust, gently flatten and compact

20. Spread the butter-spread the kiwi-then spread the butter

21. Cover with a pie crust, gently flatten and compact

22. Spread the butter-spread the bananas-then spread the butter

23. Repeat the above steps until the mold is filled, and finally cover with a pie crust, the end!
Cover the cake with plastic wrap and put it in the refrigerator for 4 hours before it can be unmolded and eaten.
Note: The cream should be spread thinly; the fruit should be spread flat, not overlapping; each layer should be flattened and compacted. The cake made in this way can be evenly layered

24. Demoulding:
Cover the cake with a pizza pan, and quickly turn the cake upside down (as shown in the picture). After a while, the cake will fall on the pizza pan by itself

25. Gently remove the mold, demoulding is successful!
The thousand-layer cake made in this way has a neat shape and is quite beautiful. For the kind of layered cakes piled up layer by layer with bare hands, I who suffer from "obsessive-compulsive disorder" really can't accept it!
In addition, I like to use the heated side of the pancake skin as the top. You can see the burnt yellow lines, which are quite beautiful.

Tips:

Melaleuca is actually a very simple kind of cake. It doesn't even need an oven. The only difficulty is spreading the crust. Multi-layered is its characteristic, the taste of the cake is soft and tough, the cream is creamy, and the fruit is juicy in sharp contrast. One bite down, layer by layer, endless aftertaste.