Name: Fruit Filling Cream Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 85g*2 Low-gluten flour; 4*2 yolk; 20g*2 White sugar for egg yolk paste; 40g*2 Corn oil; 50g*2 milk; 4*2 protein; 60g*2 White sugar (for egg whites); 800g Light cream; 100g White sugar for whipping cream; Some Brown color cream; Some Various fruits

Fruit Filling Cream Cake

1. All materials are ready. Put the milk and corn oil into the same bowl, and use a whisk to beat evenly, without oil and water separation.

2. Separate the egg white and egg yolk, put the egg yolk into the milk and corn oil mixture, add 20 grams of sugar, and beat evenly

3. Sift in low-gluten flour

4. Stir evenly, no dry powder particles

5. Put the egg whites into a water-free and oil-free egg beater

6. Add 20 grams of sugar after the electric whisk makes coarse bubbles at low speed

7. Turn low speed to high speed to make a fine foam, then add 20 grams of sugar

8. When there are obvious lines, add the remaining 20 grams of sugar and continue to send at high speed

9. Lift the head of the whisk, when the egg whites are short and straight, the whisk is complete

10. Take one-third of the egg white paste into the egg yolk paste, and mix up and down evenly; at this time, you can start to preheat the oven to 140 degrees

11. Then add one third of the egg white paste into the egg yolk paste and mix evenly

12. Pour the mixed egg yolk batter back into the egg white bowl, and mix evenly to form a smooth cake batter

13. Put the cake batter into an 8-inch movable bottom mold and drop it three times from a height of 20 cm to shake out large bubbles

14. Put it into the preheated oven, 140 degrees for 30 minutes, then turn to 165 degrees for 20 minutes. After the oven is out, shake 3 times to shake out the excess heat in the cake body, buckle upside down on the drying rack, and remove the mold after it is completely cooled.

15. If one oven cannot bake two 8-inch cakes at the same time, it can be done in batches

16. Cut the cake in half crosswise

17. Take only three pieces, adjust the position and height, and process the other piece of cake separately

18. All kinds of fruits needed are ready, the strawberry as the filling is cut into small cubes, the kiwi fruit is cut into suitable slices or pieces, and the mango is peeled in advance and cut into small pieces.

19. Whipped cream should be refrigerated at least 24 hours in advance before use. For white sugar, fine granulated sugar is best

20. Put 400 grams of whipped cream into the basin. The ratio of white sugar to cream is basically 10:100. The amount of sugar can also be adjusted according to personal taste.

21. Use an electric whisk to whip the butter into a 90% state with clear lines at low speed

22. From the bottom up, complete the first layer in the order of a layer of cake + cream + strawberry diced + cream, and then complete the second layer in the same order

23. Cover the top with a layer of cake and spread whipped cream on the outside. If the skill of spreading is not high enough, don’t worry, it can well cover the lack of spreading after decoration.

24. Take another 400 grams of whipped cream, add white sugar and beat it to 70% foam, pour in the brown pigment, and adjust it to a small basket color that you are satisfied with

25. Decorate the baskets with vertical patterns on the outermost part of the flower basket, as shown in the picture

26. It can be replaced with a smaller flower mouth of the same shape, as shown in the picture, the horizontal stripes of the basket are framed in a staggered manner.