1, pour the light cream into the basin, the basin should be free of oil and water system. Pour in the light cream liquid to diffuse more than half of the beating head;

022, at first no need to add sugar, medium speed whipping, about 1 minute. Then slowly add sugar, high speed whipping for 2 minutes;

033, beat until the light cream has obvious lines, lift the beaters will not be low down to know;

044, whipped more than 5 minutes, has been very hard, this is the limit of whipping, and then beat the oil to be separated from the water.

055, after the cream whipped, baking cake is almost cooled well, from the center of the cake cut in half. Gently touch a layer of cream, and then put a little fruit to merge the two halves of the cake together, and then slowly from the bottom to the top of a thin layer of cream, and finally framed with a cookie spout