Chocolate Cream Fruit Cake

Chocolate Cream Fruit Cake

1. Decorate as you like!

2. The ingredients for the cake body are ready.

3. Milk, corn oil, and 10 grams of sugar are mixed together to form an emulsified state.

4. Add the egg yolks and stir well, and put the egg whites into a large bowl without oil and water.

5. Sift in low-gluten flour after mixing well.

6. Draw a zigzag, cut and mix into a uniform egg yolk paste for later use.

7. Add a few drops of lemon juice to the egg whites.

8. Add the sugar for the first time when you beat it with an electric whisk to the thick fish-eye bubble state.

9. When continuing to whipped into a fine state, add the second sugar.

10. Continue to whipped into a wet foam state and add the remaining sugar.

11. Continue whipping to a dry foaming state, that is, the egg beater protein is extracted into sharp corners.

12. Take one third of the egg whites into the egg yolk paste, cut and mix evenly.

13. Pour the egg yolk paste into the egg whites, cut and mix evenly.

14. Pour into an 8-inch mold, shake out large bubbles, put it into the lower layer of the preheated oven, heat up to 170°, and down to 140° for 40 minutes.

15. Take out and let cool and cut into three pieces. I made it for someone else’s birthday, so I used red. If I don’t use red, I can just replace the red yeast rice with flour.

16. Put the fruit as you like.

17. The strawberries I use for filling.

18. Add 300 grams of whipped cream to 25 grams of caster sugar and beat until the texture is clear.

19. Take a piece of cake and place it on the bottom and spread a layer of light cream.

20. Put a little more strawberry diced, and then spread a layer of light cream.

21. Put another piece of cake and repeat the operation.

22. Until the third layer is finished.

23. Simply wipe the noodles (I am a bit rough here). The whipped cream for the noodles is sent separately. Add 200 grams of whipped cream to 15 grams of sugar to make it softer than the sandwich.

24. 30 grams of chocolate plus 30 grams of whipped cream. Heat until the chocolate melts and stir well. (If you don't need glaze or chocolate flavor, this step can be omitted.)

25. Cool to about forty degrees, and just pour it on the cake. If you don’t do it all at once, like me, you can wipe it with a spatula to make two colors.

26. Simply decorate with fruit and sugar.

27. Although not perfect, it tastes great!