Six-inch Qifeng cake blank

1

Blue windmill cream

400 grams

Pitaya 1

paramita

Proper amount

Mango 3 big ones

Blueberry fruit powder

Proper amount

Strawberry fruit powder

Proper amount

50 g sugar

Kiwifruit 1

Cherry right amount

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-Practice-

1.

250 grams of whipped cream was used, which is particularly easy to melt in hot weather. It needs to be cushioned with ice. Add 30 grams of sugar. Beat the cream until it is 70% hairpin-shaped, and then put it on.

2.

Divide the cake blank into 3 parts and dice all the fruits.

3.

Place the cake blank in a flat plate, covered with a layer of cream and mango granules. I don't have a trowel.

4.

Put another cake blank and spread a layer of cream sandwich on the pitaya granules. Another cake blank was buttered and covered with jackfruit, so I made a three-layer sandwich.

5.

Place a layer of cake blank on the pitaya, then smooth it with cream, with more cream on the side, and smooth it with a small fruit knife at a 45-degree oblique angle. Then continue to150g cream and beat the remaining sugar together until there is a small sharp corner. Divide it into two parts, one with blueberry powder and the other with strawberry powder.

6.

Put the erotic cream into a paper bag and put it into the corresponding flower mouth. I use an 8-tooth cookie nozzle.

7.

Because there is no special spatula and turntable, the surrounding cream is not evenly applied, so I use fruity cream and squeeze out lace to cover it. Cream can't stand at room temperature.

8.

Cut it open and see, there are three layers of sandwiches inside, which are rich in content.

9.

After eating this cream, I don't want to eat the foamed margarine in the cake room outside.