Cream Cake

Name: Cream Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece 8-inch chiffon; 400g Light cream; Some Perfume pineapple; 1 piece Narcissus; 3 pcs Kiwi; 25g Caster sugar

by Merlot

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

This cake was made the day before my mother-in-law’s birthday. It was Sunday. The children had finished their homework on Friday, so I had time to eat the cake with my grandma in the evening. For this reason, I made the cake in advance. The process of decorating the flowers was interrupted by my husband several times, because the store needed help, so this cake was not finished in one go, it felt a little imperfect. But the blessing to my mother-in-law is sincere: I wish her a happy birthday! Healthy body! "

Ingredients

1 piece 8-inch Chiffon
400g Light Cream
Some Perfume Pineapple
1 piece Narcissus
3 pcs Kiwi
25g Caster Sugar

Cream Cake

1. The chiffon that took time to grill at noon, 8 inches.

2. After dinner, prepare to decorate the flowers: cut the chiffon cake into 3 pieces of equal thickness. For the recipe of chiffon cake, please refer to http://home.meishichina.com/recipe-205319.html

3. Add 25 grams of fine sugar to the whipped cream, beat with an electric whisk at low speed to 7 and distribute.

4. Take a piece of cake, spread the cream, and evenly spread the diced mango that was washed and cut beforehand.

5. Spread a little more cream, cover another slice of cake, also spread the cream, evenly spread the sliced pineapple.

6. Spread a little more cream, and cover the last piece of cake. Spread cream on the surface and the periphery of the cake.

7. Reserve some light cream and put it in a piping bag.

8. Put a circle of your favorite fancy on the side of the cake, and decorate it with sliced kiwi fruit and diced mango.

9. Finished picture.

Tips:
The pineapple should be soaked in light brine for 20 minutes in advance, and then rinsed with water to drain the water. The fruit can be replaced with any other fruit you like.