Heart Shaped Fruit Cream Cake

Heart Shaped Fruit Cream Cake

1. The yolk and egg white are separated and put into oil-free and water-free containers.

2. Mix pure milk and corn oil, add egg yolk, and stir evenly with egg soot.

3. Sift in low powder and beat with egg whipping until there is no dry powder.

4. Add a few drops of lemon juice to the egg whites and add 45 grams of caster sugar.

5. Electric whisk at low speed until wet foaming.

6. Take one-third of the meringue into the egg yolk paste and stir evenly.

7. Pour the mixed cake batter into the remaining meringue and stir evenly.

8. Pour the mixed cake batter into a non-stick baking pan (Hono 28*28 golden non-stick baking pan), shake it lightly a few times, then shake it hard to produce large bubbles.

9. Put it into the middle layer of the preheated oven and heat it up and down at 150 degrees for 35 minutes.

10. After baking, put on heat-insulating gloves and take out the baking pan, buckle it upside down on the grill, release the mold on the greased paper after cooling down, and press out 3 cake slices with mousse ring.

11. Dice the fruit and set aside.

12. Add 35 grams of powdered sugar to the whipped cream, beat with an electric whisk at low speed to 8 and distribute.

13. After beating, use a spatula to mix well.

14. Take a piece of cake and spread it with cream.

15. Spread the fruit evenly.

16. Spread a little more cream.

17. Cover with another slice of cake, sprinkle with cream, and spread the fruit.

18. Spread a little more cream.

19. Cover the remaining piece of cake, and spread cream on the surface and the periphery of the cake.

20. Put the remaining cream in a piping bag, squeeze your favorite fancy patterns on and around the surface of the cake, and decorate it with fruits and sugar beads.

21. Finished picture.

22. Finished picture.

Tips:

The mousse ring uses a 6-inch heart shape from Sannengwu Nuo; each egg takes about 55 grams.