Creamy Fruit Layer Cake
1.
Six-inch Chiffon Cake
2.
One mango and one kiwi fruit, wash and dry the skin
3.
Kiwi slices, mango slices
4.
The whipped cream should be kept in the refrigerator for at least 10 hours before use. Put 250 grams of whipped cream in a basin and add 25 grams of sugar.
5.
Use an electric whisk to beat at low speed to a non-flowing state
6.
Take an appropriate amount of whipped cream and spread it on a slice of cake
7.
Arrange the diced mango
8.
Apply another layer of cream
9.
Cover the second piece
10.
Spread cream on and around the surface
11.
Put fruits on the surface
12.
Put the flower spout into the piping bag, and take an appropriate amount of light cream into the piping bag
13.
Squeeze flowers in the blanks of the cake the way you like
14.
The remaining cream and fruit can be put into a small bowl and eaten directly
15.
Plain noodle cake, thanks to the fruit decoration, also becomes beautiful
Tips:
When it’s hot, the cream can be beaten, put in plastic wrap and stored in the refrigerator. Take it as you use it, so that it won’t melt too quickly; the fruit can be adjusted at will; don’t worry too much about whether the surface of the cake is smooth and smooth, because it’s squeezed. After flowering, it can cover up the deficiencies.
