Welcome the summer -- colorful fruit cream cake(ying jie xia ji zhi wu cai shui guo nai you dan gao )

Welcome the summer -- colorful fruit cream cake

Introduction:

"This Saturday, it's not easy to pick up the time when everyone is free. It's very pleasant to get together, eat, chat and sing. I can't treat without my pastry, so I kept busy making a real fruit cake in the afternoon. My husband said that my cake has risen to a higher level. I also think so. Ha ha, I also think that the decoration has made great progress compared with the past. This is the beginning of the rise Yesterday, I bought many kinds of fruits in the supermarket, such as cherry, kiwi, pitaya, apple (useless), mango, grape (purple) and raisin, just for this cake, hehe. Let's do it

Production steps:

Step 1: prepare raw materials, milk, eggs, low flour, vegetable oil, sugar

Step 2: mix the oil, milk and 30g sugar

Step 3: sift in low gluten flour

Step 4: mix the flour into a batter

Step 5: separate the egg white and yolk, and put the yolk into the batter

Step 6: separate the egg white

Step 7: add a few drops of vinegar and start to beat the protein. When big eye blisters appear, add sugar. Add one third of 60g sugar each time for three times

Step 8: add a few drops of vinegar and start to beat the protein. When big eye blisters appear, add sugar. Add one third of 60g sugar each time for three times

Step 9: beat the protein into a hard foam

Step 10: mix the egg yolk paste

Step 11: put one third of the protein into the egg yolk paste and mix well

Step 12: then pour the mixture into the remaining protein

Step 13: stir well again, just like stir fry, don't circle

Step 14: preheat the oven in advance, 170 degrees, preheat for 20 minutes. Then shake the cake mold, shake out the big bubbles in the paste to make the cake more delicate, and bake it in the oven at 170 ℃ for one hour.

Step 15: cake out of the oven, cool, demould

Step 16: the cream is already ready

Step 17: in the process of baking the cake germ, start to beat 500 grams of cream, 50 grams of sugar and a few drops of rum until nine, and then store in the refrigerator

Step 18: use a knife to carve the prepared fruit into star shape and basket shape. Use a ball digger to dig the pitaya, and then cut some cherries into half

Step 19: cut the mango in half lengthwise from the middle, then take out half of it and cut it into pieces of medium thickness vertically to form a rose. For the first time, it seems that there is a lack of beauty

Step 20: cut the mango in half lengthwise from the middle, then take out half of it and cut it into pieces of medium thickness vertically, and circle it into roses. It seems that the first round is a little less beautiful, the preparation is almost done, and the cake is better

Step 21: divide the 8-inch cake into three pieces

Step 22: apply cream to each sandwich and add cherry pulp

Step 23: one more layer, the same as the previous step

Step 24: cover the last layer

Step 25: Cream plastering, still need to practice, not ripe, I used a chocolate pen to spend notes on the oil paper, then put it into the refrigerator to freeze, take it down and stick it on the side of the cake, this process forgot to shoot

Step 26: finally, put the fruits according to your preference. This cream cake covered with fruits is romantic and healthy. As for the carving of fruits, I'm not good to take photos, so I'll try to make it up next time

Materials required:

Eggs: 5

Low gluten flour: 85g

Vegetable oil: 40g

Milk: 40g

Sugar: 90g

Animal light cream: 500g

Rum: a few drops

Cherry: how many

Grapes: how many

Qingti: some

Mango: 1

Kiwifruit: 1

Pitaya: 1

Chocolate pen: 1

White vinegar: a few drops

Note: 1. When making Qifeng cake, the protein must be sent fully, but don't beat it too much. 2. Light cream is the most suitable for mounting flowers when it is beaten to nine. It's too dry when it's very fat. It's not easy to operate. Personal point of view.

Production difficulty: ordinary

Baking technology

Production time: several hours

Taste: sweet

Chinese PinYin : Ying Jie Xia Ji Zhi Wu Cai Shui Guo Nai You Dan Gao