TuiTuiLe

Prepare materials

After buying the TuTuiLe, clean it and dry it

Separating egg whites and yolks

Add 1/3 of the caster sugar (60g of sugar in total) to the egg whites, beat at medium-high speed until fine foam forms, then add 1/3 of the caster sugar, continue beating at high speed until texture appears, finally add the remaining sugar, and continue beating until dry foam forms, that is, when the whisk is lifted, the egg whites can form a short, upright sharp corner

For the egg yolk paste, put 5 egg yolks and 30g of fine sugar in another eggbeater, beat with a manual eggbeater until the egg yolk becomes lighter in color, pour in 40g of milk and 40g of salad oil while stirring, finally sift in 85g of low-gluten flour, and slowly stir until smooth and fine without particles

After the egg yolk paste is mixed, add 1/3 of the meringue into the egg yolk paste plate and mix evenly with a rubber spatula; then add 1/3 of the meringue into the egg yolk paste plate and mix evenly with a rubber spatula. Finally, pour all the batter in the egg yolk paste plate into the remaining meringue plate and mix thoroughly until smooth, fine and grain-free

Divide the mixed batter into two portions and add coloring to each portion

Adjust the heat to 170 degrees and bake for about 13 minutes

Bake and let cool

Use TuiTuiLe stamp cake mold

Stacked

To whip the cream, add 300g of cream and 30g of fine sugar. When the weather is hot, it is easier to whip the cream with some ice cubes and ice water underneath. Put the whipped cream into a piping bag

Cut the fruit, I prefer mango^_^

Put a piece of cake at the bottom, squeeze some cream, and put some mangoes. You can make two or three layers. The more layers you have, the better

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