Creamy Fruit Birthday Cake

Creamy Fruit Birthday Cake

1. The first step is to separate the yolk and the white. Just remember that the yolk can't flow into the egg white. It doesn't matter if the yolk is a little egg white.

2. I pour about 200 grams of low flour. I just pour less than half of the 500 grams. Then I add the egg yolk. I also added about 50 grams of yogurt. I just added the sugar until I thought it was enough. Stir until it is even.

3. Preheat the oven to 150° for 5 minutes.

4. When you start to beat the egg whites, just beat the electric whisk until it is basically not fluid. It is the so-called rigid foaming.

5. Stir the egg white and egg yolk liquid evenly, pour it into the 8-inch cake mold, shake it, put it in the oven, 170°, 20 minutes later, turn 150° for 20 minutes, try not to make the temperature too high, the surface is easy to paste, and the paper is used. Bake properly under the fire, observe at any time, and don't turn on the oven in the middle. Shake it once out of the oven, then buckle it upside down on the shelf, let it cool, and release it from the mold.

6. Add a spoon of lemon juice or vinegar, whip the cream, divide the cake into two layers, spread the cream, add the fruit you like, the first layer is ready

7. I like a bit of layering, so I cut the other layer of cake to about 6 inches, then cover it on the first layer, spread the cream, add fruit, and decorate the flowers. The decorating cream should be harder than the noodles.

8. Finally, add your favorite fruit decoration, the shape will be good, this is the first birthday cake I made! Quite satisfied.