Sliced Bread Rainbow Fruit Cake
1.
Prepare raw materials, and crush 20 grams of freeze-dried blueberries, 20 grams of freeze-dried strawberries, and 20 grams of freeze-dried pumpkins into powder for later use;
2.
Use a porcelain bowl of a suitable size to buckle the fresh sliced bread into a round shape, 4 slices are enough;
3.
Add the whipped cream to the sugar in three times and beat, evenly divide into four portions;
4.
Sift the frozen freeze-dried strawberries, freeze-dried blueberry powder and freeze-dried pumpkin into the three parts of the whipped cream, sift them in with a fine sieve, and continue to stir evenly with a whisk;
5.
Put the four-color whipped cream into the piping bag;
6.
Put a slice of previously made round sliced bread on the tray, and evenly squeeze the cream mixed with freeze-dried blueberry powder on it;
7.
After squeezing the cream, put a second slice of bread on top, squeeze the cream mixed with freeze-dried pumpkin powder evenly on the top, repeat the above steps to squeeze the cream mixed with freeze-dried strawberry powder, and squeeze the white cream on the top;
8.
Finally, garnish the top with freeze-dried blueberries and sieve the freeze-dried strawberry powder.
Tips:
The crushed freeze-dried fruit powder must be sieved, so that the color after mixing the cream will be even; remember to use fresh sliced bread or bake the cake base yourself, but using sliced bread fast hands has a different flavor.
