Fruit cream box

Fruit cream box

Overview

The day before, I baked a plate of chiffon cakes in order to make a soy milk box. After I finished it, I found half of the cake slices were left, so I couldn't help but think of another dessert - a fruit cream box. The soy milk box I just made has not been digested yet, so it will no longer be fresh if I continue to make this. I had to quickly pack away the remaining cakes and store them in the refrigerator. When I got up early the next morning, while the temperature was not high and the cream was not easy to melt and take pictures, I acted quickly: Haha: High calories for two consecutive days are not annoying; let's reduce it after eating~~~

Tags

Ingredients

Steps

  1. Prepare all the ingredients, wash the cherries and soak them in salt water for a while

    Fruit cream box step 1

  2. Mix the cake batter according to the chiffon cake process

    Fruit cream box step 2

  3. Pour into the gold plate and put into the oven: 180 degrees, upper and lower heat, bake for 18 minutes

    Fruit cream box step 3

  4. After taking it out and letting it cool, cut 4 squares similar to the size of the box and set aside

    Fruit cream box step 4

  5. Cut mangoes and cherries into small cubes and set aside

    Fruit cream box step 5

  6. Pour the light cream + caster sugar into a bowl, add ice cubes and beat with a whisk until textured

    Fruit cream box step 6

  7. Put it into a piping bag with a floral tip and set aside

    Fruit cream box step 7

  8. Place two cake slices on the bottom and pour a layer of fresh cream on top

    Fruit cream box step 8

  9. Add appropriate amount of diced fruit

    Fruit cream box step 9

  10. Then cover it with another piece of cake and press it down slightly

    Fruit cream box step 10

  11. Squeeze another layer of fresh cream

    Fruit cream box step 11

  12. Finally add the remaining diced fruits

    Fruit cream box step 12

  13. It’s fresh and safe to make, so enjoy it quickly

    Fruit cream box step 13