Fruit Filling Cream Cake

Name: Fruit Filling Cream Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Six inch chiffon cake; 300g Animal whipped cream; 5g vanilla powder; 100g Yogurt; 100g butter; 2 pcs yolk; 25g Assorted fruits; 50g Sugar; 2g Fruit and vegetable powder

by Pointed Lotus

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

For this fruit-filled cream cake, I used light cream to spread the cake base and decorated with egg yolk cream. Egg yolk cream decorating is easier to master than cream decorating, suitable for novices like me who are just learning decorating flowers. "

Ingredients

Fruit Filling Cream Cake

1. First, we first make the egg yolk cream for decorating flowers, and add two egg yolks

2. First, we first make the egg yolk cream for decorating flowers, and add two egg yolks

3. Stir well

4. Heat the insulated water to about 80°C away from the fire, stirring continuously in the middle until the sugar is completely dissolved

5. Put it in a basin of cold water to cool down

6. Butter softened at room temperature

7. Pour in the egg yolk

8. Whisk with an electric whisk

9. The whipped egg yolk cream has clear texture, fine and smooth texture

10. Then we started to make the whipped cream for the cake base. First, pour 230 grams of cream into a clean basin without water and oil, add 20 grams of sugar, and place the basin in an ice pack or ice water

11. Just hit the ice to 9 and distribute it.

12. The cake base is cut into two pieces from the middle

13. Take one of them

14. Spread a layer of cream

15. Spread a layer of assorted fruits

16. Apply another layer of cream

17. Cover another piece of cake, then spread the cake base with whipped cream, and then use the cream frosting to frame the flower shape you like.

18. Because the hands are full of cream when decorating the cake, no photos were taken during the decorating process. The picture is a piece cut for the baby after mounting.