Fruit Cream Box Cake
1.
The picture shows the required ingredients.
2.
Separate the egg yolk from the egg white first, add 40 grams of milk to the egg yolk and stir well.
3.
Add 40 grams of odorless oil and mix well.
4.
Sift in 40 grams of low-gluten flour and stir evenly into an egg yolk paste.
5.
Add three drops of white vinegar to the egg whites and beat until the fish eyes are soaked.
6.
Add 40 grams of white sugar, beat the egg whites until they are foamed, and lift the egg beater into curved pointed feet.
7.
First take one-third of the meringue into the egg yolk paste, mix well by cutting and mixing, then take one third of the meringue into the egg yolk paste, mix well with the same method, and finally pour the egg yolk paste into the rest In the meringue, stir evenly into a cake batter with the same method, and pour the cake batter into a baking pan lined with baking paper.
8.
Put it in the oven, fire up and down at 180 degrees, bake in hot air mode for 20 minutes, and put it on the grill to cool.
9.
The cooled cake is demoulded and cut into six equal parts.
10.
To prepare the fruit for the sandwich, I used mango and blueberry.
11.
200 grams of whipped cream, add 20 grams of white sugar, and whip until it can be decorated.
12.
Put the whipped cream in the piping bag.
13.
Dice the mango and clean the blueberries.
14.
Place a piece of cake at the bottom of the box.
15.
Squeeze the cream.
16.
Spread the prepared fruit.
17.
Repeatedly put the cake slices, squeeze the cream, and spread the fruit. The fruit shop on the top layer is slightly more regular. I also sifted some powdered sugar on the blueberries.
Tips:
1. Whip the whipped cream at a low speed, and send it to the extent that it can be used as a mousse (there is a pattern but it can still flow), and it will be beaten with a manual whisk, so that the cream will never be beaten over!
