Ten Inch Kt Cake
by Poetic heart
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Bake a 10-inch chiffon (recipe as above), bake it and let it cool, then release it from the mold, and divide it into three evenly.
2. Prepare the diced fruit and whipped cream.
3. Take a slice of chiffon, spread a layer of cream, and spread an appropriate amount of mango.
4. Continue to spread a little cream, sandwiching the fruit in the cream.
5. Cover the second slice of cake.
6. Spread a layer of cream and cover with some strawberries.
7. Continue to apply a small amount of cream, and sandwich the strawberries in the cream.
8. Cover the last piece of cake. So far, I have used white cream, 400 grams.
9. For the remaining 400 grams of whipped cream, add a few drops of pink trial coloring to make a pink whipped cream to complete the right-angle wipe.
10. Finally, I hand-painted a KT pattern I like.
Tips:10-inch chiffon: 8 eggs, 60 grams of corn oil, 60 grams of milk, 120 grams of caster sugar, 105 grams of low powder, 15 grams of corn starch, a few drops of lemon juice
