Cream fruit cake

Cream fruit cake

Overview

This cake was made for my mother-in-law's birthday. Considering that the elderly are more suitable for eating creamy fruits, it just so happens that strawberries are available in this season. It is really good to use it as a filling and decoration. Ingredients: 8-inch round chiffon cake base: 5 eggs, 100 grams of low-gluten flour, 69 grams of corn oil, 79 grams of milk, fine sugar (30 grams for egg yolks), fine sugar (60 grams for egg whites) For spreading: 600 grams of Anchor whipping cream, 60 grams of fine sugar For interlayer: appropriate amount of strawberries cut into small pieces Surface decoration: strawberries, cherries, mangoes, silver beads

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Ingredients

Steps

  1. 8-inch round chiffon cake base: 5 eggs, 100 grams of low-gluten flour, 69 grams of corn oil, 79 grams of milk, fine sugar (30 grams for egg yolks), fine sugar (60 grams for egg whites)

    Cream fruit cake step 1

  2. Egg white and yolk separation

    Cream fruit cake step 2

  3. Add fine sugar to the egg yolks and stir well

    Cream fruit cake step 3

  4. Add corn oil and mix well until there is no floating oil

    Cream fruit cake step 4

  5. Add milk and mix well

    Cream fruit cake step 5

  6. Sift in low-gluten flour

    Cream fruit cake step 6

  7. Mix well until there are no particles and smooth state

    Cream fruit cake step 7

  8. Use an electric whisk to beat the egg whites until large foam appears. Add 20 grams of fine sugar and continue beating

    Cream fruit cake step 8

  9. Add the remaining 40 grams of fine granulated sugar when the egg whites have small bubbles and shallow lines on the surface, and beat until there is an upright short sharp corner when you lift the egg beater

    Cream fruit cake step 9

  10. Take 1/3 of the egg whites and mix well into the egg yolk batter, then pour it back into the egg white bowl and mix well

    Cream fruit cake step 10

  11. Pour the mixed cake batter into an 8-inch round mold and shake twice to remove large air bubbles

    Cream fruit cake step 11

  12. Put it into the penultimate layer of the oven preheated at 150 degrees, 145 degrees, for 60 minutes. Cover with tin foil when the color is suitable. After baking, shake the cake twice immediately and invert it to cool down, then unmold and set aside

    Cream fruit cake step 12

  13. For wiping: 600 grams of Anjia whipped cream, 60 grams of caster sugar. Add the caster sugar to the whipped cream and beat with an electric egg beater until the texture is obvious and a little hard to the touch

    Cream fruit cake step 13

  14. Cut the cake base into two parts

    Cream fruit cake step 14

  15. For interlayer: Cut an appropriate amount of strawberries into small pieces. Take a piece of cake base and cover it with cream, then layer it with strawberries

    Cream fruit cake step 15

  16. The other piece of cake is also covered with cream and placed on top of the first piece

    Cream fruit cake step 16

  17. Spread butter around the cake and smooth it

    Cream fruit cake step 17

  18. Put the buttercream into a piping bag with a piping tip

    Cream fruit cake step 18

  19. Pipe butter flowers

    Cream fruit cake step 19

  20. Surface decoration: Strawberries, cherries, mangoes, silver beads, birthday cards can be placed on the fruit for decoration. If not eating immediately, refrigerate immediately to allow the animal butter to melt.

    Cream fruit cake step 20

  21. Finished product picture!

    Cream fruit cake step 21

  22. Finished product picture!

    Cream fruit cake step 22

  23. Finished product picture!

    Cream fruit cake step 23

  24. Finished product picture!

    Cream fruit cake step 24