Fruit filled cream cake
Overview
Although it is winter, all kinds of fruits are still easy to buy. For my uncle's birthday, I specially made a cake. The chiffon base is filled with strawberries. The small basket pattern on the outside represents the harvest. The top is decorated with brightly colored blueberries, mangoes, kiwis, and strawberries, which means that the uncle’s life in his later years is rich and colorful; the children are filial and the family is harmonious, so the heart is full of joy! Tell your uncle what this means and he will be very happy! For me, it’s another kind of practice and experience. In the new year, I will continue to work hard!
Tags
Ingredients
Steps
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All materials are ready. Put the milk and corn oil into the same bowl and beat them evenly with a whisk so that there is no separation of oil and water
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Separate the egg white and egg yolk, put the egg yolk into the milk and corn oil mixture, add 20 grams of white sugar, and beat evenly
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Sift in low-gluten flour
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Stir evenly without any dry powder particles
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Pour the egg whites into a water-free and oil-free egg-beating bowl
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After using the electric egg beater at low speed to create a rough foam, add 20 grams of white sugar
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Turn low speed to high speed and beat into fine foam, add 20 grams of sugar
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When obvious lines appear, add the remaining 20 grams of sugar and continue beating at high speed
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Lift the whisk head and when the egg whites form short, straight peaks, the beating is complete
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Add one-third of the egg white batter into the egg yolk batter, and stir evenly; at this point, you can start preheating the oven to 140 degrees
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Add another third of the egg white batter into the egg yolk batter, and mix evenly
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Pour the mixed egg yolk batter back into the egg white bowl, and stir evenly to form a fine and smooth cake batter
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Pour the cake batter into an 8-inch removable bottom mold and drop it three times from a height of 20 cm to knock out big air bubbles
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Put it in the preheated oven at 140 degrees for 30 minutes, and then turn to 165 degrees for 20 minutes. After taking it out of the oven, shake it 3 times to shake out the excess heat in the cake body. Turn it upside down on a drying rack. After it is completely cool, you can unmold it
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If one oven cannot bake two 8-inch cakes at the same time, they can be done in batches
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Cut the cake in half crosswise
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Take only three slices, adjust the position and height, and handle the other slice of cake separately
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Prepare all the required fruits, cut the strawberries into small dices, cut the kiwi into appropriate slices or pieces, peel the mango in advance and cut into small pieces
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The whipping cream should be refrigerated at least 24 hours in advance before use. It is best to use fine sugar for the white sugar
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Put 400 grams of whipped cream into a bowl. The ratio of sugar to cream is basically 10:100. You can also adjust the amount of sugar according to your personal taste
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Use an electric mixer to beat the cream at low speed until 90% of the texture is clear
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From the bottom up, complete the first layer with a layer of cake + cream + diced strawberries + cream, and then complete the second layer in the same order
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Cover the top with a layer of cake, and spread whipped cream on the outside. If the frosting technique is not high enough, don’t worry. Decoration can cover up the imperfections well
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Then take 400 grams of light cream, add sugar and beat until 70% foamy, pour in brown coloring to adjust to the color of the small basket that you are satisfied with
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Use the flower basket flower nozzle to decorate the outermost vertical pattern of the basket, as shown in the picture
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You can replace it with a smaller one of the same shape, as shown in the picture, and frame the horizontal patterns of the basket in an orderly manner
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Decorate and trim the edges of the small basket from top to bottom
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Decorate the surface with fruits
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Colorful and pretty!
