Fruit Cream Cake
1.
Egg white and yolk separation
2.
Add 60 grams of sugar in two parts to make the egg whites hard and foamy
3.
Pour 20 grams of sugar into the egg yolk, beat with a whisk until it melts, pour in 40 grams of oil and 40 grams of milk, stir evenly and sift into the low powder
4.
Stir evenly with a spatula
5.
Mix the egg whites and egg yolks in two batches
6.
Pour into the cake mold, shake out the bubbles, put it in a preheated oven at 150 degrees, and bake at 150 degrees for 50 minutes
7.
Out of the oven, inverted cooling
8.
The cooled cake is divided into two slices
9.
Wash the fruit, cut the mango and dragon fruit into cubes, and cut the strawberry into slices for later use
10.
Add the whipped cream and the remaining sugar to beat
11.
Spread cream in the middle of the cake, put some fruit, cover the top with a slice, and spread a layer of cream evenly on the cake
12.
Strawberry slices around
13.
Put the remaining cream in a piping bag
14.
Draw a grid on the cake
15.
Alternately place the cut fruit pieces in the grid and arrange them a bit.
Tips:
1. The egg whites must be oil-free and water-free.
2. Adjust the baking temperature and time according to your own oven.
3. The fruit can be placed twice, and the cream will be mounted once after the second time. The whole shape will be more tidy.
