Fruit Cream Swirl Cake (xylitol Version)

by Red Bean Hass

4.7 (1)
Favorite
1

Difficulty

Easy

Time

30m

Serving

5

Yesterday my father and I made a cake for both of us on our birthday. I’m so happy to celebrate my birthday in the strawberry season, and the cakes I make are also beautiful. I like the cream so much. The whole family has praised it. It’s just right for six people~

Fruit Cream Swirl Cake (xylitol Version)

1. Weigh all the materials, spread oil paper on the baking pan (28cm*28cm baking pan), melt the butter and milk with heat insulation water, keep warm for use

2. Put the egg whites in an oil-free and water-free basin, and add 30 g of xylitol when the fish eyes are soaked

3. Continue to blow until there is a wet foam with a small hook

4. Add 20 grams of xylitol to the egg yolk

5. Dispense until the color becomes lighter and fluffy. At this time, preheat the oven to 150 degrees

6. Take half of the egg whites into the egg yolk, cut and mix evenly

7. Sift in low-gluten flour, cut and mix until there is no dry powder

8. Pour back into the egg white basin

9. Continue to mix well, be gentle and fast

10. Pour the butter milk liquid along the spatula

11. Mix well

12. Pour into the baking dish

13. Scratch, lightly shake a few times

14. Put it in the preheated oven, middle level, upper and lower fire, 140 degrees, about 20 minutes, take it out, put it on the grill, tear off the oily paper on the four sides and let cool

15. Cut off the edges

16. Prepare the materials for wiping

17. Whipped cream and xylitol beat to nine to distribute

18. Cut mango, kiwi, and strawberry into small pieces, save a few strawberries and cut into four pieces

19. Divide the cake into four pieces

20. Spread a thin layer of cream

21. Roll up one by one

22. Wipe the surface

23. The chocolate heat insulation water melts, put it into the piping bag, cut a small mouth, take a piece of oiled paper with the same height as the side of the cake, and pour out the line diagonally, you can play it freely.

24. Write on the right

25. Arrange fruits as you like

26. When the chocolate rim is fast-drying, carefully wrap it around the cake, remove the oil paper, sprinkle with sugar beads, and insert a small insert to decorate it. If there is no insert, you can make your own with chocolate.

27. I was too anxious when I was tearing the greased paper, it was still flawed, but it didn’t affect the taste at all~

28. The cut surface is very imaginary

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