Fresh Fruit Naked Cake

Ingredients: 4 eggs, cocoa powder, 15 grams of salad oil, 37 grams of milk, 66 grams of water, 15 grams of cake flour, 160 grams of sugar, 120 grams of sugar. Prepare the ingredients. Take the eggs out of the refrigerator in advance and warm them up. Weigh the sugar, sift the flour, and put the salad oil and milk into a container

Mix cake flour and cocoa powder,

Sieve 2 times

Beat the milk and oil in the container with a hand mixer until emulsified

Prepare a slightly larger basin, free of oil and water. Crack the eggs into a basin and pour in the sugar and water all at once.

Beat with a hand whisk

Take a pot, put cold water in the pot, put the egg beating basin in the water and heat it over low heat. Stir while heating. Wait until the temperature of the egg liquid reaches 40 degrees. When it is slightly higher than body temperature by hand, remove the basin.

Beat the egg liquid at high speed, and the egg liquid will gradually produce dense foam and become thicker and thicker. Beat the eggs until the low egg batter does not disappear immediately when you lift the whisk.

At this time, change to low speed, keep the egg beater still on the edge of the basin, and use your other hand to turn the basin for about 2 minutes to sort out the air bubbles. At this time, the egg liquid is smooth, delicate and viscous, and the egg liquid will not disappear when dripping.

Sift in the mixed powder three times

Use a rubber spatula to carefully stir from the bottom up until the egg batter and flour are evenly mixed. Do not stir in circles to prevent the egg liquid from defoaming.

Pour the emulsified oil milk into the mixed cake batter

Continue to stir evenly, I counted 40 times. The mixed cake batter is delicate and shiny

Pour all the mixed cake batter into the mold, lift it up and shake it vigorously on the countertop a few times to smooth the surface of the cake batter and pop out the large air bubbles inside.

Put the mold into a preheated 180-degree oven and bake for 35 minutes. Insert a toothpick into the inside of the cake. When it is pulled out, there is no cake on the toothpick, and it is ready to be baked.

After taking it out of the oven, turn it over and let cool for about 10 minutes to unmold

Cut strawberries into small pieces for filling

Add 10% caster sugar to the light cream and beat until stiff.

Unmold the cooled sponge cake and cut it into 3 slices.

Take a piece of cake and place it on the decorating table

Spread a layer of whipped cream and place sliced strawberries

Put on the second piece

Spread cream and arrange strawberries

Place the third slice of cake

Apply the same cream

Arrange halved strawberries around the third layer and place other fruits in the middle to make it appear colorful. The first time I made a naked cake, I still adopted the natural reveal method, allowing the cream to be exposed naturally and freely without modification. The use of cocoa sponge cake makes the cake layers more distinct and naked.

Finished product

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