Finger Cake Surrounds and Cake Base Directions (For detailed pictures, see: Almond Finger Cake) Whisk the egg yolks with the sugar and beat the egg whites in two batches until stiff peaks form, then make the egg white frosting
Step 2
Take 1/3 of the meringue and mix it with a rubber spatula, and then pour it back in to the rest of the meringue and mix with the rubber spatula.
Step 3
Sift in the gluten free flour and mix carefully with a rubber spatula to form a cake batter
Step 4
Place the cake batter in a piping bag and using a round nozzle, squeeze the cake batter onto a greased baking sheet to form neat ribbons
Step 5
Sprinkle powdered sugar lightly on top of the dough in the ribbons. Once the powdered sugar has dissolved, sprinkle again
Step 6
Preheat the oven to 200 degrees and bake in the middle for about 8-10 minutes, until the tops are colored. Cover the top with paper again and cool at room temperature, wait until it absorbs the water in the air and becomes soft before moving and bending
Step 7
Cooled 2 strips of the cake, cut off the untidy side at the bottom, the finished product is about equal to the height of the mold. And cut both sides neatly as well; heat the cream cheese with milk over water and stir well, let cool and set aside; soften the fish gelatin flakes and add to the cheese and mix well
Step 8
White cream with sugar and beat until 7 minutes, add to the cheese paste and mix well, add a little vanilla extract or mix in vanilla seeds; take two cakes and place them into the cake molds to form a circle
Step 9
Also use a round flower nozzle on a greased baking sheet to squeeze into a round cake shape, cut the baked and cooled cake into the right size and put it into the bottom of a round mold to finish; pour the mixed cheese filling into a mold lined with a cookie base, and spread fresh fruit in the middle
Step 10
Eggs in the Basket Simple Preparation
And then pour all the filling into the refrigerator and chill for 4 hours. After removing the eggs from the refrigerator, decorate the surface with cubes of fresh fruit and brush the surface with transparent pectin to prevent discoloration