Yellow Peach Strawberry Naked Cake

Overview

Today I also made a popular naked cake. It really doesn’t require any decorating skills. It’s very simple to make it once Qifeng has made it. Each layer is filled with fruits and cream. It’s really hard not to love it. This recipe is for 8 inches.

Tags

• baking
• children
• cake
• birthday
• baking powder
• egg
• low gluten flour
• salad oil
• strawberry
• whipping cream
• yellow peach
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Prepare the materials and tools in advance. Press the tin foil into an 8-inch round mold by hand and take it out. Cut off the excess around it and cut it flat. Make 4 round molds for later use

   

2. 2 Separate egg whites and yolks, and put them into different egg-beating basins. The egg-white basins must be free of water and oil

   

3. 3 Add 20 grams of fine sugar to the egg yolk bowl, then beat with a manual egg beater until the sugar dissolves

   

4. 4 Add milk and salad oil, beat until oil and water are mixed

   

5. 5 Then sift in the low-gluten flour and baking powder, mix well (just put the baking powder and low-gluten flour together into a flour sieve and sift into the egg yolk basin. You don’t have to add the baking powder if you don’t have it). Then turn on the oven and preheat it to 140 degrees

   

6. 6 Add 5 drops of lemon juice to the egg whites and beat with an electric mixer until coarse foam, then add 50 grams of fine sugar (you can omit it if you don’t have lemon juice)

   

7. 7 Beat at high speed until wet peaks form, as shown in the picture. Gently lift the egg beater to form a curved angle

   

8. 8 Then turn to low speed and beat until dry peaks form and form right angles

   

9. 9 Use a rubber spatula to scoop a large spoonful of the beaten meringue into the egg yolk bowl, and stir evenly

   

10. 10 Pour the mixed egg yolk batter into the meringue basin, mix evenly, and the cake batter is ready

    

11. 11 Place 2 prepared tin foil molds on the baking tray, then pour a quarter of the cake batter into each, and use a spatula to smooth the surface slightly. Put it into the middle rack of the preheated oven and bake at 140 degrees for 15 minutes. Take it out (bake until the surface is almost colored. You can put the number of tin foil molds according to the size of the oven)

    

12. 12 After baking, remove the tin foil mold and place it upside down on a baking sheet to cool. Use the same method to bake the other two cake slices and let them cool for later use

    

13. 13 Wash the strawberries and drain the water, leaving a few surfaces for decoration, then cut half into cubes and half into halves. Drain the yellow peaches and set aside for later use (I used more than 200 grams of canned yellow peaches, the net weight after draining is 110 grams)

    

14. 14 Add 40 grams of caster sugar to the light cream and beat with an electric mixer until the cream is not flowing and has obvious textures

    

15. 15 The assembly begins below. Place the cake base at the bottom, then place a piece of cake. Spread a layer of cream and place halved strawberries around it. Place diced strawberries in the middle and spread a layer

    

16. 16 Then spread another layer of cream on top, smooth the surface slightly and then add a slice of cake

    

17. 17 Spread a little more cream on the cake slice, place the yellow peaches, spread another layer of cream on top of the yellow peaches, and add a piece of cake

    

18. 18 Then add strawberries, spread cream, add cake slices, and spread another layer of cream on the cake slices. After all four slices of cake are done, start decorating the top

    

19. 19 Put the piping bag into the piping nozzle and add butter

    

20. 20 Squeeze a circle of flowers around the top, using a 2D 6-tooth flower nozzle. Hold it in your hand while squeezing and turning it around to get a flower

    

21. 21 Then add fruit in the middle, sift a little powdered sugar, squeeze some flowers into the empty space around it, insert a decorative sign and you're done