8-inch black forest fruit cake

8-inch black forest fruit cake

Overview

This is my first time making a birthday cake. I am not skilled in decorating butter and it doesn’t look good, but it has a good texture, animal-based butter, mellow and slightly sweet but not greasy. My mother-in-law, who never likes cream, also ate a large piece of cake this time.

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Ingredients

Steps

  1. Prepare two oil-free and water-free deep plates in advance to separate the egg whites and egg yolks.

    8-inch black forest fruit cake step 1

  2. Beat the eggs with a hand whisk, add corn oil, milk, and sugar in batches, mix thoroughly, and finally sift in low-gluten flour.

    8-inch black forest fruit cake step 2

  3. Mix the egg mixture until there are no lumps at all.

    8-inch black forest fruit cake step 3

  4. Add a few drops of lemon juice to egg white

    8-inch black forest fruit cake step 4

  5. Beat the egg with an electric beater until it reaches rough peaks, add sugar, and continue beating until stiff peaks form. Lift the egg beater to form a small peak. Start preheating the oven to 150°.

    8-inch black forest fruit cake step 5

  6. Add a small portion of the egg whites into the egg yolk liquid and stir evenly.

    8-inch black forest fruit cake step 6

  7. Then pour all the egg yolk liquid into the egg whites, and mix evenly.

    8-inch black forest fruit cake step 7

  8. Pour the cake liquid into an 8-inch mold and shake it twice. Place in preheated oven. Bake at 130 degrees for 20 minutes, then turn to 150 degrees and bake for 30 minutes.

    8-inch black forest fruit cake step 8

  9. Immediately after taking out of the oven, turn upside down and let cool to remove from the mold.

    8-inch black forest fruit cake step 9

  10. Cut the cake embryo crosswise into 2 portions.

    8-inch black forest fruit cake step 10

  11. While the chiffon is roasting, wash the fruit, drain and cut into small pieces.

    8-inch black forest fruit cake step 11

  12. Melt the chocolate in hot water and use a stainless steel spoon to scrape out the chocolate crumbs. (The plate containing chocolate must be wiped dry)

    8-inch black forest fruit cake step 12

  13. Refrigerate 250ml of animal-based cream for 6 hours in advance, pour it into a water-free and oil-free container, and beat with an electric egg beater for 6 minutes until the cream texture is clear.

    8-inch black forest fruit cake step 13

  14. Take a piece of cake, spread an appropriate amount of cream on it, put fruit on it, and then spread a layer of cream.

    8-inch black forest fruit cake step 14

  15. Cover with another piece of cake base and spread a thin layer of cream evenly over the entire cake.

    8-inch black forest fruit cake step 15

  16. Use a small spoon to scoop up enough chocolate crumbs to evenly stick to the wall of the cake.

    8-inch black forest fruit cake step 16

  17. Put the remaining butter into a piping bag and pipe out butter flowers for decoration.

    8-inch black forest fruit cake step 17

  18. Finally, add your favorite fruit pieces.

    8-inch black forest fruit cake step 18

  19. Delicious cake is ready.

    8-inch black forest fruit cake step 19