Cream fruit cake

Overview

I have been fond of eating cream since I was a child. Whenever my family buys birthday cakes for their birthdays, most of the cream is eaten by me. Later, my family stopped buying cakes for birthdays, and gradually they rarely ate cakes. Sometimes when I want to eat, I go to a cake shop and buy a cream cake to eat. I don’t know if it’s because I’m picky, or if the cakes now don’t taste as good as before. Since I started baking, I rarely buy cakes, bread, etc. outside. There is another cake seller on the street that I often pass by. Every time I walk not far away, I can smell the cheese from her house. But the cheese smell is so strong that I can smell it from far away. I secretly thought to myself, I don’t know how much fragrance was added to it, so the fragrance spreads far and wide. This cake is the first time I have spent time and effort making it since I started baking. I can only comment on it: I can barely see it, and my colleagues who ate it said it tastes good, but it lacks sugar and is not sweet enough. Generally, I will appropriately reduce the amount of sugar in cakes and breads that I eat. This time I used the weekend to make a cream cake with lots of cream and rich fruits for my family and myself.

Tags

• baking
• children
• afternoon tea
• birthday
• cocoa powder
• corn oil
• egg
• kiwi
• low gluten flour
• mango
• whipping cream
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 First separate the egg whites and egg yolks into an oil-free and water-free container. Then add 10g of fine sugar to the egg yolks, stir and mix evenly, then add milk and mix evenly, and finally add corn oil and mix evenly.

   

2. 2 Then sift in the flour and mix evenly.

   

3. 3 Add a few drops of lemon juice to the egg whites, and add the remaining 30g of fine sugar into the egg whites in three batches and beat.

   

4. 4 Beat the egg whites until they become foamy, then add the caster sugar. Beat until the egg beater can lift the hook.

   

5. 5 Add one-third of the beaten egg whites to the cake batter and mix evenly.

   

6. 6 Then pour the evenly mixed cake batter into the remaining egg whites and continue to mix evenly. Pour into the mold and shake 3 to 4 times to remove air bubbles.

   

7. 7 Preheat the oven to 130 degrees for 50 minutes. When the time is up, take it out. You can use a toothpick to check whether the cake is cooked. If the toothpick comes out smooth and there is no sticky flour, it means the cake is done.

   

8. 8 After the cake is baked, turn it upside down. Cool and demold.

   

9. 9 Cut the cake into 3 slices.

   

10. 10 Divide the whipping cream into 2 parts, one part is used for decorating the outside of the cake, and you need to add cocoa powder. Spread one portion directly onto the cake. Beat the light cream with appropriate amount of fine sugar and spread it on the cake layer.

    

11. 11 Chop the kiwi fruit into pieces and place it on the cake layer that has been coated with whipped cream.

    

12. 12 Then add another layer of cake, continue to spread it well, and then add the sliced mango.

    

13. 13 Finally, simply spread the cake. (Because I am a beginner, not a professional, so my facial expressions are a bit rough

    

14. 14 Once the surface is roughly smooth, whip the light cream with cocoa powder added to it. You can first pipe a vertical line on the cake as shown in the picture.

    

15. 15 Extrude two horizontal strips on top of the vertical strips as shown in the picture.

    

16. 16 As shown in the picture, this is the same way as weaving a bamboo basket. The whipped cream should be squeezed out to fit the actual length of the cake.

    

17. 17 After the cake is roughly decorated, the next step is to put some fruits on top of the cake for decoration. Put half each of the sliced kiwi and mango. The cream fruit cake is ready.