Fruit Cream Cake

Name: Fruit Cream Cake
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 85g Low powder; 40g oil; 40g milk; 100g Sugar; 5 egg; 250g Light cream; 3 pcs Mango; 1 piece Red Pitaya; 200g Strawberry

by Meimeijia's Kitchen

4.6 (1)

Favorite

Difficulty

Hard

Time

1h 30m

Serving

For my mother’s birthday, because the elderly don’t like cream very much, so I tried fruit cake for the first time. What made me very happy was that my family’s love for this fruit cake was beyond my imagination. I never knew it. The combination with the cream is so amazing, not only the color is beautiful, but the taste is really good.

Ingredients

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.