Heart-to-heart Fruit Cake
1.
The egg white and egg yolk are separated in a water- and oil-free container.
2.
Add 20g of white sugar, milk, and soybean oil to the egg yolk, and use a manual whisk to mix until the sugar is melted and fully emulsified.
3.
Add an appropriate amount of red velvet pigment.
4.
Then add the sifted low-gluten flour and cornstarch and mix well, so that the egg yolk batter is ready and set aside.
5.
Add 40g of white sugar to the egg whites and beat them until they have upright sharp corners, which is a dry state.
6.
Put one-third of the meringue into the egg yolk paste and mix well. After stirring, pour into the remaining meringue and stir evenly from bottom to top.
7.
Spread a piece of greased paper on the golden baking pan, pour in the batter evenly, and shake it twice.
8.
Preheat the oven in advance, and bake for 20 minutes at 180°C and 160°C.
9.
Take out the cake, shake it out of the mold and let it cool, use a knife or scissors to cut out a heart shape.
10.
Add the whipped cream and caster sugar to the piping state.
11.
Choose a medium-sized round hole decorating nozzle, fill it with whipped cream, and squeeze the small balls.
12.
Wash the fruit and cut into pieces, arrange the fruit neatly, and then cover it with a cake and decorate it in the same way. (One side of the heart shape is a little handicapped, making it less perfect).
13.
The other small ones can also be decorated with two pieces of cream and your favorite fruit.
14.
Appreciation of the finished product.
Tips:
1. Strawberries can be placed on the surface to decorate beautifully, but it is difficult to buy this season.
2. If there is no red velvet pigment, replace it with red yeast rice powder.
