Name: Cream Fruit Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 85g Low powder; 70g granulated sugar; 5 egg; 50g Salad oil; 45g milk; 1g salt; 5ml Lemon juice; 200g Strawberry; 1 piece Canned Yellow Peach in Syrup; 8 blueberry; 500g Light cream; 50g Caster sugar; 1g Vanilla essence; 1 piece Kiwi

Cream Fruit Cake

by Mother Maizi

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

My sister-in-law’s birthday cake. It’s been a long time since I started to make a cream cake. It’s really hand-made and ugly! It seems that practice makes perfect! Fortunately, strawberries are now on the market, and the fruit is still worth seeing! "

Cream Fruit Cake

1. Prepared chiffon cake ingredients

2. First mix the milk and salad oil, then add 10 grams of sugar and 1 gram of salt and mix well

3. Then add the egg yolks, stir well after each egg yolk is added, then add the next one

4. Add all 5 egg yolks and stir well

5. Sift in low powder

6. Stir evenly and let stand for a while

7. Add 60 grams of sugar to the egg white three times, and I also added lemon juice

8. Meringue whipped until stiff foaming

9. Take 1/3 of the meringue and add the egg yolk paste, stir evenly

10. Pour it back into the remaining 2/3 of the meringue

11. Continue to stir evenly

12. Pour the batter into the mold and shake out bubbles

13. Put into the preheated oven, bake at 150°C for 30 minutes, turn at 170°C for 30 minutes

14. After the cake is baked, it is upside-down, after cooling, it is demoulded, and then cut into three pieces

15. Whip the whipped cream with fine sugar until there are lines in advance, put a piece of cake first, then spread the whipped cream and sprinkle with strawberry and yellow peach diced

16. Put the three slices of cake one by one, smear the whipped cream noodles, squeeze the lace, and make 2 roses with yellow peaches, then put strawberry flowers and kiwi slices