Fresh Fruit Dome Cake
1.
I will not write about the recipe of Chiffon cake in detail. I usually use the recipe of "Junzhi". Other recipes can also be chosen by yourself. The diameter of the bowl I chose is 14 cm. In fact, I have tried 28*23 cakes. Barely enough...
2.
Cut the cake into two bowl-sized cake slices and leave the leftovers as much as possible. (The bottom of the cake I baked is slightly ugly and can be ignored 🙄🙄)
3.
Put a round cake into the bottom of the bowl and flatten it, and then fill the side of the bowl with strips of leftovers and other leftovers of the same width.
4.
Then I washed some fruits, dried them and cut them into small pieces~ for later use.
5.
Soak gelatine tablets in advance to soften
6.
200g whipped cream and 20g sugar can be beaten until the lines appear and it is a little bit dynamic! If it is too much, it will not be delicate enough... Just make mousse just like this. After the gelatin is softened, drain the water and heat it to soften it...
7.
The ingredients for the mousse paste are prepared with yogurt, mulberry juice, gelatin solution, light cream
8.
Mix all the ingredients of the mousse liquid evenly
9.
Pour half of the mousse paste and add all kinds of fruits you like...
10.
Then pour the other half of the mousse and fill it with the side of the cake. Then I added some more fruit by the way😅😅
11.
Cover the lid with another round cake slice and put it in the refrigerator~ Then put it in the refrigerator for more than 5 hours or freeze for half an hour...
12.
For the refrigerated cake, prepare a tray for the cake and turn the cake onto the tray (it is better to scrape the edge of the bowl with a spatula beforehand because the cake and the bowl are easy to stick together, and it will not be unmolded after the buckle~)
13.
After the upside down, it will be sauce purple ☺️☺️
14.
Add 200g whipped cream and 20g sugar in ice water until the lines are clear, and the egg beater will have sharp corners. Use a spatula to spread a layer of cream on the surface of the cake.
15.
Paste some fruits and put the cream in the piping bag. Decorate the flowers freely around the fruits. You can decorate the fruits as you like to cover this ugly giant egg cake. Let’s set the whipped cream in shape.
16.
The finished product can be decorated with sugar beads, snacks and other decorations according to personal preference
17.
I sprinkled some powdered sugar on the finished product...
18.
The finished product I cut this cake without refrigerating enough time and eat it a little bit of ice cream, it feels not enough! Remember to refrigerate for more than 5 hours or freeze for half an hour
19.
The finished mulberry juice is still very beautiful in pink 😍😍 girly heart haha...
20.
The finished product is about 50g more mousse paste. I made a mousse cup😄😄😬
21.
In fact, the mousse knot should be very three-dimensional if it collapses. It is actually very easy to do, but the weather is too hot on Mother’s Day. I am a bit too in a hurry...
Tips:
1 The degree of whipped cream of the mousse paste is different from the degree of piping flowers. When you beat it, you should pay attention to it. In summer, it’s better to send it faster with ice water.
2 I put the juice completely to make the color of the paste look better. It is OK to put more whipped cream or yogurt instead of the juice.
3 Decorating cream I personally think the tower and presidential whipped cream are more suitable for change. This time I used Oldburg's...I think it can be dragged into the decorating blacklist. It is really easy to beat or Not in place and unstable...hahaha~
4 Remember to refrigerate for more than 5 hours or freeze for half an hour, preferably overnight!
