Enjoy A Fruit Feast: [fresh Fruit Naked Cake]

Enjoy A Fruit Feast: [fresh Fruit Naked Cake]

1. Prepare the ingredients for making chiffon cakes. Sift the low-gluten flour 2 to 3 times in advance. I didn’t know how big the upper layer cake should be before baking, so I only prepared the amount of 6-inch chiffon cake;

2. Separate the egg white and egg yolk into two clean, oil- and water-free containers. Egg whites can be stored in the refrigerator first;

3. Add odorless liquid oil and milk to the egg yolk, and stir evenly until there is no oily state;

4. Add sifted salt and low-gluten flour;

5. Mix well with a spatula to form a smooth and delicate egg yolk paste without dry powder particles, set aside;

6. Add a few drops of lemon juice to the egg white, then beat with a whisk at medium speed to promote the discharge, then add the fine sugar (A) in 3 times, and continue to beat. The picture shows the second time after adding granulated sugar, it is sent to a wet foaming state;

7. Add the remaining 1/3 of the fine sugar, and beat the egg whites to a dry foaming state, that is, lift the whisk to pull out short, upright, small sharp corners;

8. Look at the state of the egg white at this time, it is very delicate and shiny;

9. Preheat the oven 140 degrees in advance. Take 1/3 of the beaten egg white, add it to the egg yolk paste, cut and mix evenly with a spatula or a manual whisk;

10. Then pour the mixed cake batter back into the remaining egg whites;

11. Use a spatula to cut and mix evenly to form a delicate and shiny cake batter. Here, you should use cutting and mixing methods, pay attention to scraping and bottoming, and do not stir in circles to avoid defoaming;

12. Pour the mixed cake batter into the mold from a high place, and then shake the mold on the table a few times to shake out the big bubbles;

13. After the preheating is over, put the mold into the oven, the middle and lower layer, 130 degrees, up and down, bake for 18 minutes, turn to 155 degrees, continue to bake for 18-25 minutes, until the cake expands to fall back, lightly pat the surface with the palm of your hand. There will be a popping sound. The predecessor used 160. I bake it until the last 5 minutes, and it cracked slightly, so you can lower it to 155 degrees;

14. After the baking is over, immediately take out the mold, shake the mold from a height of 30 cm from the table, and then immediately reverse it. After it is completely cooled, the mold will be released and sealed for storage;

15. In the same way, use material (B) to make a 4-inch cake base. After baking the 4-inch at 130 degrees for 15 minutes, turn to 150 degrees and continue to bake for 15 to 20 minutes. After baking, the cake is divided into slices. The height of the 6-inch cake is 6.5~7cm after baking. I divided it into three layers of 3+2+2. The 4-inch cake is slightly more batter into the mold, and the final thickness is 8cm. So divided into 4 pieces of 2cm;

16. Prepare the stuffing and decoration materials (C). The fruit is not used up;

17. In a clean egg beater, pour whipped cream, caster sugar, rum, and lemon juice;

18. . Use an electric whisk, first at high speed and then at medium speed, send it to 8-9 for distribution, that is, clear lines that are not easy to disappear;

19. Take a piece of cake, put it on a plate, and put some whipped cream;

20. Use a spatula or spatula to spread the cream in a circular motion;

21. Sift some matcha powder;

22. Cover another piece of cake, and repeat the operation of spreading cream and sifting matcha powder;

23. After stacking the 6-inch cake slices, continue to stack the 4-inch small cakes, the operation is the same as the 6-inch cake;

24. Superimpose all the cake slices, then decorate with various fruits according to your preference, put in the refrigerator for 30 minutes, until the cream is slightly solidified, you can eat it~~

25. When eating, put the serrated knife on the fire and heat it slightly, and then cut the cake. After each cut, the blade must be wiped clean, and after reheating, another cut should be made. The cake cut out in this way will be neat and beautiful.

Tips:

1. The amount of sugar in the formula is already reduced. I personally think that it is relatively moderate. It is not recommended to reduce sugar;

2. The utensils used for egg whites (egg beaters, whisks, etc.) must be clean, free of oil and water, and egg yolks should not be mixed in the egg whites. In addition, low-temperature refrigeration and a small amount of sugar added multiple times can make the egg whites more stable and delicate;

3. It is best to sift low-gluten flour in advance to allow more air to be mixed into the flour and make the cake batter more fluffy. It can be better mixed evenly, and there will be no powder clusters. I usually sifted 3 times in advance;

4. The method of mixing egg whites and egg whites, cutting, mixing, stirring, marking "Z" or "Z" can be used. But never stir in circles;

5. The specific baking time and temperature should still be adjusted according to the actual situation of each oven. The cake must always be cooked, otherwise it will collapse when it comes out of the oven. You can also try it with a bamboo stick at the end of the baking, insert it in and then pull it out, it is smooth and there is no attachment, it is just cooked;

6. After baking, be sure to take it out of the oven immediately, and then shake the mold from a high place. This can shake out the heat in the center of the cake and reduce the risk of the cake's waist;

7. The cake must be inverted until it is completely cool. When inverted, pay attention to a certain height from the ground or chopping board to leave room for the cooling layer. If it is directly buckled on the chopping board, it will not have any effect;

8. The cake can not be demoulded until it has cooled down completely. This cake base is very soft and delicate. I think it will be easier to slice it after refrigerating it overnight. When slicing, use a serrated knife to heat until the blade slightly heats up before slicing, the knife edge will be more neat;

9. Matcha powder can be omitted. I added some because I was afraid that the opened powder would oxidize. It's equally delicious if it is not added. If it is added, the flavor will be richer and fresher. If you want to add it, it is best to use a better quality matcha powder;

10. Decorate as you like, as you like, nuts, chocolate chips, fruits, anything is fine~~