The method for making fruit cream cake

How to make fruit cream cake?ButtercreamEgg Mousse Is delicious? Actually, the fruit Fruit cream cake process is not complicated, just follow the steps below recipe Prepare all materials and tools for making the fruit cream cake, then proceed step by step. You will definitely be able to learn how to make it and create a delicious one of your own!

Fruit cream cake Ingredients introduction Introduction

Low flour (70 grams)Corn Starch (10 grams) Corn oil (40 milliliters)Sugar（Egg yolks(30 grams) Sugar (Egg whites(60 grams) Salt (1 gram)Lemon juice (a few drops) Sweet cream (200 milliliters)Raspberry(Heart-shaped Dragon fruit) (1 piece)Lychee Jelly ( ), Sugar pearls ( )

The steps for making the fruit cream cake:

Prepare all materials

Weigh according to needs

Wash and dry the utensils, prepare two large mixing bowls, no oil or water

4.Eggs Separate them, put egg whites in a slightly larger bowl, ensure they are completely free of water and any yolk, as it will affect the rising process

Add 30 grams of sugar to the egg yolks

Mix evenly

Add Milk, corn oil. Mix until well combined

Ensure they are fully mixed and emulsified

Mix in low flour, corn starch, salt, sift them into the yolk mixture

Gently fold to combine without forming lumps. Do not overmix or gluten will form. Set aside

Add a few drops of Lemon juice and use an electric mixer at medium speed to create large bubbles. Add one-third of the sugar and continue mixing Continue mixing until fine bubbles appear, add another third of the sugar and mix further When patterns start to form, add the last third of sugar and continue mixing

Stop when the egg whites hold small peaks on the beater. Do not overmix

Preheat the oven at 150 degrees for 10 minutes

Transfer one-third of the whipped egg whites into the yolk mixture, fold quickly like stir-frying to avoid losing air bubbles, do not circular motions Mix evenly, Fold the well-mixed yolk mixture back into the egg whites.

Quickly fold until smooth and uniform. Do not make circles that can cause the mixture to lose its volume

Pour the batter into a 8-inch mold, tap lightly on the table several times to remove air bubbles and level the surface

17. Pour the mixed yolk sauce into the whites.

Bake at 150 degrees in the middle of the oven for 40 minutes. Use a toothpick to test if it comes out clean when inserted; the cake is done.

Remove from the oven, let it fall freely from about 20 centimeters, release internal gas immediately and invert

Allow to cool before unmolding

Cut the cake into two layers

Wash and cut the fruits. Keep half of the kiwi for a decorative slice

Mango

24. Wash and dice the fruit, including kiwi.Sweet cream (200 milliliters) until stiff peaks, do not overmix. Spread the cream on the bottom cake layer

Sprinkle with fruit pieces

Cover with the top cake layer and smooth the surface. Leave it roughly level for decoration; pipe a ring of flowers at the base,

Divide into sections around the edge, work quickly to avoid softening the cream

Arrange fruits in order, making sure the front three and back three are placed identically, spaced out along the flower border

Mango slices

30Arrange the fruits in order, with the first three and the last three maintaining the same sequence, placed in a fan shape around the edges of the bottom.Evenly dust with lychee jelly and sugar pearls, chill before serving.

31. Place all the fruits.

32. Sprinkle some lychee clear jelly evenly over the fruits, add sugar pearls as decoration, and refrigerate.