Eight-inch Cream Fruit Cake (Valentine’s Day Special)

Overview

My daughter likes to eat cream cakes the most. Most of the ones sold outside use plant-based creams and I don’t want my children to eat them, so I started making them myself. The more I made them, the more addictive I became. I feel a sense of accomplishment when I see the beautiful cakes made by my own hands. I will share the making steps with you. Friends who like it can leave messages and discuss

Tags

• baking
• cake flour
• corn oil
• egg
• fruit
• whipping cream
• white sugar
• lemon juice
• water

Ingredients

Steps

1. 1 Water, corn oil, add 20 grams of sugar, stir until emulsified

   

2. 2 Add the egg yolks one at a time and mix gently, being careful not to foam

   

3. 3 Sift in the flour and mix lightly until a uniform paste forms. Be careful not to over mix

   

4. 4 Add a few drops of lemon juice to the egg whites, add 20 grams of sugar when the egg whites are foamy, then add 20 grams of sugar until the foam is fine, then add 20 grams of sugar until the texture is not gone, and finally beat into hard peaks. When making chiffon, it is crucial to beat the egg whites well

   

5. 5 First, take about one-third of the egg whites and mix them into the egg yolk paste. Then pour it back into the egg white bowl and mix evenly. Be careful not to stir

   

6. 6 Place the mold in the mold and smooth it out until it is about 7 minutes full. Drop it a few times to release big bubbles. Place it on the bottom shelf of the oven at 120 degrees for 30 minutes

   

7. 7 Pump until slightly higher than the mold, raise temperature to 140 degrees, and bake for another 25 minutes. Finally, it will be flat to the mold when cooked. Please adjust the temperature according to your own oven

   

8. 8 Quickly place the baked cake upside down on the grill, open the oven door halfway, and wait for it to cool naturally so that the cake will not shrink easily

   

9. 9 After cooling and unmoulding, I will rub off this layer of batter so that when covering the cream, it will be cleaner and the cream layer will not be stained by the foam

   

10. 10 Whip light cream with sugar. You can control the sweetness by yourself. After whipping, you can put it in the refrigerator for a while, which will make it easier to shape. Layer the cake in the middle, fill it with cream and fruit

    

11. 11 Cover the entire cake with buttercream and smooth it out. Since we use animal butter, we cannot make particularly fine decorations, but for the sake of health, it is better to avoid eating vegetable butter as much as possible

    

12. 12 Add your favorite fruits and arrange them into any pattern you like. Today is Valentine’s Day, so I specially arranged it into a heart-shaped pattern

    

13. 13 Add another recent work picture for your reference

    

14. 14 This one is decorated with pure butter

    

15. 15 Combination of canned yellow peaches and dried cranberries