Colorful Fruit Push

Colorful Fruit Push

Overview

Children will definitely fall in love with the colorful cakes, and the cakes this time are all colored with colors given by nature. There is no pigment. Pumpkin, purple sweet potato, matcha cocoa is added, and it is paired with fruits. The nutrition is better and more comprehensive. It is also a good dessert after a party or banquet

Tags

Ingredients

Steps

  1. Here we take cocoa chiffon and matcha chiffon as an example. If you want pumpkin chiffon and purple sweet potato chiffon, please check out the recipe I posted earlier. Cocoa chiffon and matcha chiffon can also be made separately. I made them together here, the original chiffon recipe. The seeds are 45 grams of cake flour, 2 eggs (65-70 grams in shell), 30 grams of milk, 30 grams of salad oil, 30+10 grams of sugar. If you want to make cocoa or matcha flavor, use 10 grams of cocoa powder or matcha powder instead of 10 grams of cake flour.

    Colorful Fruit Push step 1

  2. First prepare two clean basins. The container for egg whites must be oil-free and water-free. Separate the egg whites and egg yolks. Add a few drops of lemon juice to the egg whites. The addition of lemon juice to the egg whites will help the stability of the egg whites after being whipped. You can try the whipped egg whites that are not easy to defoam. If you don’t have lemon juice, you can use white vinegar or cream of tartar. The same principle applies

    Colorful Fruit Push step 2

  3. Add 15 grams of caster sugar to the egg yolks and mix well, then add salad oil and mix well, add milk and mix well

    Colorful Fruit Push step 3

  4. Sift low-gluten flour into egg yolks

    Colorful Fruit Push step 4

  5. Stir into a particle-free egg yolk paste

    Colorful Fruit Push step 5

  6. Add the sugar to the egg whites in three batches and beat until stiff peaks

    Colorful Fruit Push step 6

  7. Add one-third of the egg whites into the egg yolk batter and mix evenly

    Colorful Fruit Push step 7

  8. Pour the egg yolk batter into the remaining egg whites and mix into a light and thick cake batter

    Colorful Fruit Push step 8

  9. Preheat the oven to 150 degrees. Divide the cake batter into two parts, sift in the cocoa powder and matcha powder respectively, and continue to mix evenly. I didn't divide the cake batter well here, and the matcha powder part of the cake batter is missing

    Colorful Fruit Push step 9

  10. Pour the cake batter into an 8-inch square pan and bake in the oven at 150 degrees for 30-40 minutes,

    Colorful Fruit Push step 10

  11. Turn the baked cake upside down and remove from the mold after cooling

    Colorful Fruit Push step 11

  12. The cakes I prepared here are cocoa cake, matcha cake, pumpkin cake, purple sweet potato cake, and original cake. The cocoa matcha chiffon is cut into two pieces. The original pumpkin and purple sweet potato are baked in a six-inch round mold, so they are divided into three pieces. The fruits include kiwi, cherry tomatoes, and canned yellow peaches

    Colorful Fruit Push step 12

  13. Use the Tui Tui mold to cut the cake into small round slices, and cut the fruit into similar rounds

    Colorful Fruit Push step 13

  14. Add 20 grams of caster sugar to the light cream and beat until stiff peaks form

    Colorful Fruit Push step 14

  15. Put the buttercream into a piping bag and you can start assembling

    Colorful Fruit Push step 15

  16. Assemble one layer of cake, one layer of fruit, and one layer of cream until full. Store in the refrigerator and take out when eating

    Colorful Fruit Push step 16

  17. Enjoy the delicious food

    Colorful Fruit Push step 17