Enjoy a fruit feast: [Fresh Fruit Naked Cake]

Overview

The New Year is coming. When visiting relatives and friends, or getting together with friends, it is inevitable to bring some souvenirs. At this time, decorating enthusiasts will struggle to make beautiful cakes and snacks; while health experts are worried about too much sugar and additives in finished snacks sold outside; and there is also a group of stingy people who will never accept inedible ingredients in snacks, including decorations. If you are one of the above three, or all three, then today is your lucky day. Because fresh fruit naked cake can help you solve all the above problems~~ Today I will introduce to you the simplest but beautiful and delicious fresh fruit naked cake. . Pass by, don't miss it. Don't miss this opportunity, it won't come back again~~ Haha, the above is purely a joke. Does it have the momentum of advertising? (All for only 2 yuan, take away all 2 yuan~~~) Well, back to the subject, this fresh fruit naked cake is really recommended sincerely. It's your fault if you don't do it. If I make it and feel it doesn’t taste good, I can return it within 7 days without any reason~~~I am so confident~~ (Amounts are for reference only, A in the ingredients is 6-inch chiffon, B is 4-inch chiffon, and C is stuffing and decoration)

Tags

• baking
• cake
• egg
• low gluten flour
• matcha powder
• odorless liquid oil
• rum
• various fresh fruits
• whipping cream
• fine salt
• fine sugar
• lemon juice
• milk
• powdered sugar

Ingredients

Steps

1. 1 Prepare the ingredients for making chiffon cake and sift the low-gluten flour 2 to 3 times in advance. I didn’t know how big the cake should be for the upper layer before baking, so I only prepared a 6-inch chiffon cake;

   

2. 2 Separate the egg whites and yolks into two clean, oil-free and water-free containers. Egg whites can be refrigerated first;

   

3. 3 Add odorless liquid oil and milk to the egg yolks, stir evenly until there are no oil splashes;

   

4. 4 Add sifted salt and cake flour;

   

5. 5 Mix well with a spatula to form a smooth and delicate egg yolk paste without any dry powder particles, and set aside for later use;

   

6. 6 First add a few drops of lemon juice to the egg whites, then beat with a whisk at medium speed to promote egg whites, then add fine sugar (A) in 3 batches and continue beating. In the picture, after adding fine sugar for the second time, beat until wet foam;

   

7. 7 Add the remaining 1/3 of the caster sugar and beat the egg whites until they become dry peaks. Lift the egg beater until you can pull out short, upright peaks;

   

8. 8 Take a look at the state of the egg white at this time, it is very delicate and shiny;

   

9. 9 Preheat the oven to 140 degrees in advance. Take 1/3 of the beaten egg white and add it to the egg yolk paste, use a spatula or a manual egg beater to cut and mix evenly;

   

10. 10 Then pour the mixed cake batter back into the remaining egg whites;

    

11. 11 Use a spatula to cut and mix evenly to form a fine and shiny cake batter. Here, use cutting and stirring techniques, pay attention to scraping the edges and bottoms, and never stir in circles to avoid defoaming;

    

12. 12 Pour the mixed cake batter into the mold from a high place, then lightly shake the mold on the countertop a few times to shake out the big air bubbles;

    

13. 13 After preheating is completed, put the mold into the oven, set the middle and lower layers at 130 degrees, with upper and lower heat. After baking for 18 minutes, turn to 155 degrees and continue baking for 18 to 25 minutes until the cake swells until it falls back. Tap the surface with the palm of your hand and it will make a popping sound. The predecessor used 160 degrees. I baked it for the last 5 minutes and there was a slight crack, so you can lower it to 155 degrees;

    

14. 14 After baking, take out the mold immediately, shake the mold from a height of 30 cm from the countertop, and then turn it upside down immediately. After it is completely cool, remove it from the mold and seal it for storage;

    

15. 15 Follow the same method and use material (B) to make a 4-inch cake base. Bake the 4-inch cake at 130 degrees for 15 minutes, then turn to 150 degrees and continue baking for 15 to 20 minutes. After taking it out of the oven and inverting it to cool, divide the cake into slices. The height of the 6-inch cake is 6.5~7cm after baking. I divided it into three layers of 3+2+2. The 4-inch cake ended up being 8cm because there was a little more batter in the mold, so I divided it into 4 2cm slices;

    

16. 16 Prepare filling and decoration materials (C). The fruit is not used up;

    

17. 17 In a clean mixing bowl, pour light cream, caster sugar, rum, and lemon juice;

    

18. 18 .Use an electric egg beater, first at high speed and then at medium speed, and beat until 8~9 points, then clear and difficult-to-disappear lines will appear;

    

19. 19 Take a piece of cake, put it on a plate, and put some whipped cream on it;

    

20. 20 Use a spatula or spatula to spread the butter evenly in circular motions;

    

21. 21 Sift some matcha powder;

    

22. 22 Cover with another cake slice, repeat the operations of spreading butter and sifting matcha powder;

    

23. 23 After stacking the 6-inch cake slices, continue to stack the 4-inch small cakes. The operation is the same as for the 6-inch cake;

    

24. 24 Stack all the cake slices, then decorate with various fruits according to your preference, and refrigerate for 30 minutes until the cream is slightly solidified, then you can eat~~

    

25. 25 When eating, place a serrated knife on the fire to warm it slightly before cutting into the cake. After each cut, clean the blade and reheat it before making another cut. The cake cut out in this way will be neat and beautiful.