Deep Love [heart-to-heart Fruit Cake]

Deep Love [heart-to-heart Fruit Cake]

1. Separate egg yolk and egg whites. Add milk and corn oil to the container to fully emulsify

2. Add red velvet essence

3. Stir well

4. Sift in low-gluten flour and cocoa powder, mix well, don't over-mix to cause gluten

5. Add egg yolk

6. Stir it with your hands to make a fine batter

7. After adding a few drops of lemon juice to the egg whites, when the egg whites reach the foamy fish-eye state, add the fine sugar in one go

8. The egg whites are smooth and shiny, and small corners can be pulled out

9. Add 1/3 of the meringue to the egg yolk paste, mix well

10. Pour back into the egg white bowl and mix well

11. Put the batter into a 28*28 square mold, shake the mold to make the cake batter flat and shake out bubbles

12. In the middle of the oven, bake the upper and lower tubes at 170 degrees for about 25 minutes

13. Shaking mold out of the oven

14. Tilt the baking tray, pinch the baking paper and gently pull out the cake body onto the drying net, tear off the baking paper around and let cool

15. Arrange the heart-shaped pattern paper on the cake body

16. Carve out the shape with a knife. Also bake another plate of cake slices and carve out a heart shape

17. Wash the fruits and cut them according to the required size

18. Take out the whipped cream from the refrigerator compartment, add sugar and whip until it is decorated

19. Select the medium-sized round hole piping nozzle, put it into the piping bag, and then put the whipped cream

20. Spread the first layer of heart-shaped cake slices, framed with small round spheres

21. Some small fruits in the middle

22. Cover the second layer of heart-shaped cake slices

23. Frame the small heart-shaped cake in the same way

24. Then mount small balls on the surface of the second layer of cake slices

25. Put fruits or other favorite decorations, finished

26. The technique is simple and the beautiful cake is quickly decorated~~