Thanksgiving Cake

Name: Thanksgiving Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece 10 inch chiffon cake; 1 piece 8 inch chiffon cake; 700ml fresh cream; Some Strawberry; 1 piece Kiwi; 1 can Canned Yellow Peach; 2 drops Purple food coloring; Some Sugar

by elmonte

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

This year’s gratitude went to a friend’s house as usual. After the meal, LG joined the Black Friday panic. I'm not that crazy, so I will organize my photos at home. I still made cakes for the party this year, but I can’t help it. In front of the chef, my little cooking skills won’t make it to the table. This year's cake can be said to be a failure, because the lines are too ugly, just as my son said, it takes more practice.
The way of cake body is no longer wordy, the way of chiffon cake.
Cake body material: (10 inches and 8 inches each)
Protein paste: 12 egg whites, 3/4 cup sugar, a few drops of rice vinegar.
Egg yolk paste: 12 egg yolks, 1/4 cup sugar, 3/4 cup corn oil (180ML), 3/4 cup milk (180ML), low-gluten flour (1+1/2) cup (sifted).
1 cup=250ML"

Ingredients

Thanksgiving Cake

1. The cake is made into 2 slices each with a bread blade.

2. Beat the whipped cream with sugar until hard.

3. Take a 10-inch piece of cake, spread a thin layer of cream, and sprinkle with diced strawberries and diced yellow peaches.

4. Put another 10-inch cake slice on the cake, spread a layer of cream on the cake, put an 8-inch cake slice, and then spread the cream on top, sprinkle with the remaining diced strawberries and diced yellow peaches.