1. 40 grams of dried cranberries, chopped and set aside; separate the egg whites and yolks, put 30 grams of fine sugar in the egg yolks, and beat quickly
2. Put lemon juice in the egg white, first make a coarse bubble, add fine sugar in 3 times, beat until there are small hooks
3. Take about 1/3 of the meringue and add it to the egg yolk, mix well and pour into the remaining meringue, stir and fuse
4. Sift in 55 grams of low powder, stir until no dry powder is visible, add 20 grams of crushed cranberries, and stir slightly
5. Put paper in the Vantage baking pan, pour the batter, use a spatula to pile up the batter into a spherical shape, sieve 7g low powder + 7g powdered sugar on the surface, and cut out the check marks with a spatula
6. Put it in a Vantage oven JKD611-01A preheated at 160 degrees, bake for 25 minutes, take it out and let cool
7. When cooling the bread, pour 150 grams of whipped cream into a basin, beat with 15 grams of powdered sugar and 20 grams of chopped cranberries, beat until 7 to distribute
8. After cooling the bread, cut it out, smear with cream, cover with one layer, put it in the refrigerator for one hour, then eat
Tips:1. The cake will shrink after cooling, which is normal.
2. The fruit in the filling can also be replaced with other ones, such as strawberries, blueberries, kiwis and so on.
