Process: other processes
Taste: sweet.
Time:
Heat: Lower heat.
Composition:
3/2 cup of flour, 450ml of whipped cream, 8 eggs, milk 1/2 cups, appropriate amount of strawberries, appropriate amount of yellow peaches, half a persimmon, appropriate amount of sugar, a little rice vinegar, and corn oil 1/2 cups.
Cooking steps:
1. protein paste: put 8 egg whites in a clean container without water and oil, and add 1/2 cups of sugar and vinegar until they are hard and frothy (I put all the sugar at once).
2. Egg yolk paste: Beat 8 egg yolks, 4 tablespoons sugar, corn oil and milk (1/2 cups) until the oil and water are mixed, and the color is slightly lighter. Pour in the low powder and stir with a rubber knife until there are no particles.
3. Mix 1/3 protein paste and egg yolk paste evenly.
4. Pour into the remaining 2/3 protein paste and stir quickly and evenly. Remember not to beat around the bush when stirring, but to cut the mixture in turn. )
5. Pour it into the 10 inch movable bottom die, and shake it hard for a few times to shake out big bubbles.
6. Put it into an oven preheated to 320F/ 160C and bake it for 1 hour (the temperature of each oven is different, and the time can be adjusted as needed).
7. Take the upside-down cake out to cool, and then you can demould it (every time the cake is upside-down, a layer of skin will stick off).
8. Cut the cake into two pieces for use.
9. Add sugar to the cream (3/4 cup) until there are obvious lines, but it can flow slowly.
10. Take a cake, spread it with a thin layer of cream, and sprinkle with diced strawberries and persimmons.
1 1. Put another piece of cake and smooth the surface with cream (my spatula doesn't make any progress, which really annoys the teacher).
12. Drop 2 drops of food coloring in the remaining cream until it is very greasy, put it in a paper bag, squeeze the pattern on the cake, and put the fruit on it.