Welcome to Summer-colorful Fruit Cream Cake
1.
Prepare the ingredients, milk, eggs, low powder, vegetable oil, sugar
2.
Mix the oil, milk and 30 grams of sugar
3.
Sift in low-gluten flour
4.
Mix the flour into a batter
5.
Separate the egg white and egg yolk, put the egg yolk into the batter
6.
Separated egg white
7.
Add a few drops of vinegar and start to beat the egg whites. When big eye bubbles appear, add sugar. Add one third of 60 grams of sugar each time for a total of three times
8.
Add a few drops of vinegar and start to beat the egg whites. When big eye bubbles appear, add sugar. Add one third of 60 grams of sugar each time for a total of three times
9.
Whipped egg whites become hard foam
10.
Mixed egg yolk paste
11.
Put one-third of the beaten egg whites into the egg yolk paste and stir evenly
12.
Then pour the mixed batter into the remaining egg whites
13.
Stir and mix evenly, like stir-fry, don’t mix in circles
14.
Preheat the oven in advance, 170 degrees, 20 minutes. Then shake the cake mold down, shake out the big bubbles in the batter to make the baked cake more delicate, and bake it in the oven at 170 degrees for one hour.
15.
The cake is out of the oven, let cool, and demoulded
16.
The cream is already ready
17.
In the process of baking the cake base, start to whip 500 grams of cream, add 50 grams of sugar, add a few drops of rum, and beat to nine, and store in the refrigerator.
18.
For the prepared fruit, use a knife to carve the fruit into a star shape or a flower basket shape. Use a ball digger to scoop the dragon fruit into a ball, and then cut some cherries into half
19.
The mango is cut in half lengthwise from the middle, and then half is taken out and cut into medium-thick slices vertically, and the roses are rounded. The first round, it seems that the appearance is lacking.
20.
Cut the mango in half lengthwise from the middle, then take out half and cut it into medium-thick slices vertically, round into roses. The first round, it seems that the appearance is lacking. The preparations are almost done and the cake is ready
21.
8 inch cake base is divided into three slices horizontally
22.
Each layer of the sandwich is coated with cream and put on cherry pulp
23.
One more layer, same as the previous step
24.
Cover the last layer
25.
Spreading the noodles with butter, you still need to practice. I’m not familiar with it. I used a chocolate pen to put notes on oil paper, then put it in the refrigerator and put it on the side of the cake.
26.
Finally, arrange the fruits according to your own preferences. This fruit-covered cream cake is romantic and healthy. As for the carving of fruits, I am not easy to take photos alone, so I will try to make up for it next time.
Tips:
1. When making chiffon cakes, the egg whites must be fully beaten, but do not beat them.
2. The whipped cream is best suited for decorating flowers. It is too dry and not easy to operate. Personal opinion.
