Home-style Fruit Birthday Cake Recipe

Today is my birthday, so I am making a beautiful big egg muffin for myself and my parents and loved ones to enjoy!

　　Ingredients Main ingredients:5 eggs, 40g milk,40g tea seed oil, 85g low-gluten flour,60g fine sugar,500g animal cream, 50g powdered sugar,an adequate amount of strawberries,an adequate amount of mangos, an adequate amount of blueberries Steps 1.Separate the egg yolks and whites, add milk and tea seed oil to the yolk bowl 2. Mix thoroughly 3. Sift in low-gluten flour 4. Mix into a smooth batter

5. Beat the egg whites to stiff peaks

6. Take some of the beaten egg whites and mix them with the yolk batter 7. Then return it to the egg white bowl and fold evenly 8. Pour into the mold, shake out the large bubbles

9.

Preheat the oven to 165°C for 45 minutes on the middle rack

10. After baking, turn upside down to cool

11. Wash and cut strawberries into small pieces

12. Peel and cut mangos into small pieces

13. Rinse blueberries and dry them

14. Whip the animal cream with powdered sugar to piping consistency

15. Demold the cake, slice it horizontally into three layers 16. Take one layer of cake, spread a bit of cream on top 17. Sprinkle some strawberry and mango pieces

18. Spread more cream, cover with another cake layer

19. Repeat the previous operation, spread cream, sprinkle fruit pieces, then spread more cream

Peel the mango and cut it into small pieces.

21. Cover the third layer of cake, continue to spread cream

22. Spread the cream around the sides as well, use a gear spatula to smooth out the edges

23. Put the remaining cream in a piping bag

24. Hold the tip of the piping bag and pipe strips of cream from the outside towards the center on the cake surface

25. Fill a ring with it

26. Finally decorate with fruits, insert a tag (I forgot to sprinkle some powdered sugar as decoration!

Haha)

Note: This recipe is low in sugar; those who prefer sweeter treats can add more sugar!

Spread butter around the edges, using a piping palette to smooth it evenly.

Fill a piping bag with the remaining butter.

Pipe strips of cream from the outer edge towards the center on the cake surface.

Squeeze to fill one full circle around.

Top with fruits and insert a tag; you can also sprinkle some sugar powder as decoration (I forgot!haha).

Note: This recipe is low in sugar. Add more sugar if you prefer sweeter cakes!