Fruit Milk Cake

Fruit Milk Cake

1. Separate the egg whites and egg yolks, and pay attention to the egg whites to be free of water and oil.

2. Add 30 grams of sugar to the egg yolk and stir well.

3. Add milk to the egg yolk and mix well

4. Add corn oil to the egg yolk and mix well.

5. Sift into the egg yolk and stir evenly.

6. Beat the egg whites until thick foam, add 20 grams of sugar, continue to beat until fine foam, then add 20 grams of sugar, when beaten to wet foam, add 20 grams of sugar, and finally beat to dry foam. Preheat the oven to 150 degrees.

7. Add a third of the egg white paste to the egg yolk paste.

8. Mix the egg whites and batter up and down with a spatula.

9. Pour the batter into the remaining egg whites and stir evenly.

10. Pour the batter into the cake mold, knock to remove bubbles, put it in the preheated oven at 150 degrees and bake for 55 minutes

11. Put the baked cake upside down on the baking net to cool and demould.

12. Slice the baked cake into three pieces.

13. Add whipped cream to 40 grams of sugar and whip, take a slice of cake and spread the cream.

14. Cover the spread cream with a second slice of cake, and then spread a layer of cream.

15. Cover the last piece of cake and spread cream evenly on the sides and top of the cake.

16. Use a triangular scraper to scrape patterns around and on top of the cake.

17. Glue sliced almonds on the bottom of the cake.

18. The surface is decorated with cream and decorated with mangoes cut into irregular pieces.

19. Garnish with cherry jam