1. Prepare a 6-inch cake base and cut into 3 slices. Wash the fruit and cut into small pieces (mango is best divided into 2 bowls, and the cut is beautifully squared and packed separately for surface decoration)
2. Pour 280g of whipped cream into all the fine sugar and rum at one time. Dispense at high speed. When yogurt-like, turn to medium speed. When lines appear, turn to low speed. The picture shows full hair. It is used for cake interlayer and decoration
3. First layer the cake base and spread a layer of cream
4. Put fruit
5. Then apply a layer of cream, so that a layer of fruit cream filling is completed, and then another layer of cake base and a layer of fruit cream filling...... Keep 2 layers of fruit filling and 3 slices of cake base, put them intact
6. There is 280g of cream left. Simply wipe the remaining cream to make up for the leakage... Then put the cake in the refrigerator (I wiped the noodles twice, the first simple wiped the noodles in order to prevent the dander of the cake from affecting the perfection of the noodles. )
7. When the cake is refrigerated, whip the remaining 170g of cream into 7-part spreading cream, which means that there are lines, but it will flow slightly.
8. Use a spatula 2 times to wipe the noodles (today's Anjia is a little bit too late) and trim the cake with a soft spatula
9. The surface that has been trimmed with a soft spatula will be much more beautiful...The cake is pure white and it feels a bit monotonous, so I put some red pigment on the soft spatula, and then applied it to the side of the cake to create an intermediate color effect.
10. Finally, put the fruits at will, insert the cards, and the simple naked fruit cake is ready, simple but generous
11. Fruit is the best decoration, and the finished product is beautiful!
Tips:6 inches
