Garland Fruit Naked Cake
1.
Prepare all materials.
2.
Separate the egg whites and egg yolks. If you can't separate them by hand, you can use an egg white separator to assist. Note: The bowl for whisking the egg whites must be water-free, oil-free and egg-yolk-free.
3.
Add milk and corn oil to the egg yolk to soak to prevent the egg yolk from crusting.
4.
Now start to beat the egg whites and add the fine sugar in three portions. Whisk the egg whites at low speed until there are large eye bubbles, add the first confectioner's sugar, and then change to high speed.
5.
Whisk the egg whites at high speed until it is slightly thickened and add the second time fine sugar.
6.
Whip the egg whites until they have a small tick (as shown in the picture below), add the fine sugar for the third time, and then change to a medium speed.
7.
Whisk at a medium speed until hard foaming. Lift the whisk to have a triangular shape (as shown in the figure below). Put the egg whites aside and let it sit for 3 minutes.
8.
When the egg whites are standing still, we process the egg yolk paste and stir in step 3 (egg yolk, milk, corn oil) with a manual whisk.
9.
Add a pinch of salt to taste, a teaspoon of rum and vanilla extract to avoid the eggy smell.
10.
Add the sifted low-gluten flour.
11.
Use a manual whisk to mix the egg yolk paste evenly. It doesn't matter if you stir in circular motions, but don't use too much force to avoid the flour becoming gluten.
12.
Now check the stability of the meringue. Use a clean manual whisk to stir the egg whites. At the beginning, the egg whites will have a small agglomerated state. It’s okay. Just stir quickly to restore the smooth state (as shown in the figure below). The protein in the smooth state is ready for use. If the phenomenon of lumps and water emerges after mixing, it proves that the egg white has failed to be sent, and it must be sent again!
13.
Add a scoop of meringue to the egg yolk paste, and stir the cake batter evenly by turning up and down (like cooking). Don't stir it in a circular motion to avoid defoaming the protein! If the protein is defoamed, the cake will not grow too high!
14.
Pour the evenly mixed cake batter into the remaining meringue. Now you can preheat the oven, 145 degrees up and down, for 10 minutes.
15.
Still use the mixing method to stir, and stir evenly (as shown in the picture below)! Do not over-mix!
16.
Pour the cake batter into an 8-inch aluminum alloy mold. The egg bowl is about 15 cm away from the mold. Pour the batter into the batter. This will automatically eliminate the large bubbles inside. After pouring in, use a spatula to flatten it, then shake the mold to remove the batter. The big bubbles are shaken out, and then use a toothpick to puncture the small bubbles on the surface of the cake batter. The mixed cake batter should be sent to the oven as soon as possible, otherwise, even if the cake batter is successful, it will defoam after a long time. .
17.
The cake can be baked slowly for about 1 hour. The specific temperature and time depend on the temper of your oven. You can adjust it appropriately according to the situation! The baked cake can be tested with a toothpick. The toothpick is inserted into the inside of the cake. The toothpick is not stained with cake batter to prove that the cake is cooked through! The cake after baking must be inverted and cooled immediately before it can be demolded. If it is demolded immediately, the cake will shrink.
18.
While waiting for the cake to cool, we can process the fruit, and the fruit needs to be diced.
19.
After the cake has cooled down, unmold and cut into three slices.
20.
Add the whipped cream to the powdered sugar and whip at high speed until it has lines. Note: Whipping whipped cream is suitable for low-temperature whipping. If the room temperature is high, it must be whipped in a basin of ice water (as shown in the figure below). The whipped cream must be water-free and oil-free!
21.
Take a piece of cake on the cake turntable, add an appropriate amount of light cream, and smooth it with a spatula.
22.
Add your favorite fruits, then cover with a piece of cake, and so on.
23.
Decorate as you like and you are done! Put it in the refrigerator and refrigerate for more than 3 hours to eat~ The cake is a little shrunk because the cake is unmolded before it is completely cold. At that time, I was a little anxious and unmolded. Please pay attention to it when you make it!
