Fresh Fruit Charlotte (cream Edition)
1.
Separate egg yolk and egg white.
2.
30 grams of granulated sugar and egg yolks are stirred with egg yolk until the sugar is completely melted.
3.
Add a few drops of lemon juice to the egg whites and beat until thick foamy.
4.
Add 45 grams of caster sugar in three times, beat until dry and foamy, and distribute about 9%. (As shown in the picture, the egg beater is pulled up to form a firm and inverted triangle shape)
5.
Take 1/3 of the egg white and add it to the egg yolk batter, cut and mix evenly.
6.
Pour back into the egg whites, quickly cut and mix evenly.
7.
Sprinkle the sieved low powder on the surface of the egg batter.
8.
Gently shake the batter up and down until it is even.
9.
Put the cake batter into the piping bag, squeeze it into a neat strip shape on a baking pan covered with tarp with a round nozzle, lightly sprinkle with powdered sugar, place it a bit until the powdered sugar has melted, and sprinkle again.
10.
Preheat the oven at 200 degrees, and bake the middle layer for about 8-10 minutes until the surface is colored; in the same way, use a round flower nozzle to squeeze a round cake shape on a baking tray covered with a tarp.
11.
After cooling the cake, cut off the bottom irregularly, and the finished product is about the same height as the mold.
12.
Refrigerate the decorated cream in the refrigerator for more than 12 hours, take it out and shake it, pour it into a water-free and oil-free container, add 20 grams of sugar and beat at a speed of 8-9%.
13.
Cut the baked and cooled round cake into a suitable size and put it into the bottom of the round mold; surround the finger biscuits with whipped cream and fruit.
14.
Repeat the process until the surface of the cake is decorated with fresh fruit cuts, and the cake is tied with ribbons after demoulding.
Tips:
Do not wait too long between the two baking, otherwise the egg whites will easily defoam.
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