Fruit Naked Cake

Overview

Summer is such a good season~except for the hot weather and too much sun, everything else is good~especially all kinds of fruits are on the market, with a dazzling array for you to choose from. Let’s make a fruit naked cake and use all the seasonal fruits~

Tags

• baking
• dessert
• good looks
• afternoon tea
• students
• blueberry
• cai gua
• cherry
• corn oil
• egg
• elizabeth melon
• low gluten flour
• vanilla extract
• whipping cream
• white sugar
• white vinegar

Ingredients

Steps

1. 1 Place the egg whites in a water-free and oil-free basin and add drops of white vinegar.

   

2. 2 Add 40g of granulated sugar in three batches and beat until wet peaks form.

   

3. 3 Place the egg yolks in a large bowl, add corn oil, vanilla extract and water.

   

4. 4 Stir evenly and sift in the flour.

   

5. 5 Stir gently to combine.

   

6. 6 Add one-third of the egg whites.

   

7. 7 Mix well.

   

8. 8 Pour the egg yolk paste into the remaining egg whites.

   

9. 9 Mix well.

   

10. 10 Pour into a 28*28 baking pan.

    

11. 11 Preheat the oven to 180 degrees for about 22 minutes.

    

12. 12 After baking, turn upside down and let cool, then remove the parchment paper.

    

13. 13 Cut it into long strips of even size and set aside.

    

14. 14 Pour the light cream into a bowl and beat at low speed until thick peaks form.

    

15. 15 Add the remaining 10g of white sugar and beat at high speed until it is ready for decoration.

    

16. 16 Put the buttercream in a piping bag, place a piece of cake and pipe out the pattern.

    

17. 17 Arrange cherries and Elizabethan melons.

    

18. 18 Cover with second slice of cake.

    

19. 19 Squeeze the cream and arrange the fruit.

    

20. 20 Cover the last piece of cake and pipe the cream.

    

21. 21 I sifted another layer of coffee powder.

    

22. 22 Garnish with fruit.

    

23. 23 Sprinkle a little powdered sugar.

    

24. 24 O(∩_∩)O haha~

    

25. 25 It’s time to eat~