1. First bake an 8-inch cake body.
2. Add 300 grams of whipped cream to 30 grams of sugar and beat until it is dry and foamy!
3. Put the almond slices in the oven, use 120 degrees, the upper and lower heat, the middle layer, bake for 10 minutes.
4. The cake body is divided into 4 equal parts.
5. Put the cake tray on the turntable first, then put a layer of cake body, and spread a layer of cream.
6. Then put the orange flesh (with the core removed) on top, and fill the gaps with coconut flesh.
7. Put on the second layer of cake body, spread cream and spread coconut pulp.
8. Spread on the third layer, spread the cream, and then spread the orange flesh, filling the gaps with coconut flesh.
9. Place the fourth layer of cake body.
10. Coat the sides and the surface with thick cream to smooth the cake!
11. Scratch the pattern with triangle teeth. (I will also spread almond slices, so it doesn’t matter if you don’t scrape)
12. Put the remaining cream in the piping bag for later use.
13. Sprinkle the almond slices on the periphery of the cake. While sprinkling, rotate the turntable.
14. Use a flat beak to squeeze out the lace (surface and the foot of the cake), and put half a strawberry on the foot of the cake about 8 cm in length.
15. Then put the rest of the strawberries on the front of the cake. Slice the grapes and place them next to each other. Peel the kiwi fruit and slice them, placing them next to each other. And send out the bunny (I don’t squeeze like it), decorated with chocolate sauce on the side.
Tips:The ratio of whipped cream and marshmallow is 10:1
If there is no turntable, you can use a cup and a pizza plate to replace it.
The back of the bread knife can be used as a cream spatula!
