4 eggs

Low gluten powder 70g

Cocoa powder 10g

Milk 60g

Corn oil 50g

White sugar a (egg yolk) 15g

White sugar B (egg white) 40g

Whipped cream 200g

White sugar c (light cream) 15g

A few drops of vanilla extract

Appropriate amount of all kinds of favorite fruits

Almond slices 20g

Honey red beans 20g

How to make a cream fruit cupcake?

Bake tray 28cm*28cm, spread with oil paper for standby, and preheat in oven 180℃.

Divide the eggs. Put the egg whites of the four eggs into different containers, and make sure that the egg whites are free of water and oil. Put the egg whites in the refrigerator. Especially in summer, this step is very important. Frozen egg whites are easy to pass away.

Add white sugar A to the egg yolk, and stir well with an eggbeater.

Add corn oil and milk to the egg yolk paste and continue to stir evenly.

Sift in the low-gluten powder and cocoa powder, and continue to stir evenly. Be careful not to stir too much to avoid gluten. Put it aside for use.

Take the egg whites out of the refrigerator and serve them with electric egg beater. Make sure that the eggbeater is water-free and oil-free. White sugar B is added in three times until it is wet and frothy. When you lift the eggbeater, you can see the big hook. (You must use electric egg beater in this step, it will kill you to pump eggs.)

Take 1/3 of the beaten protein and pour it into the egg yolk paste, and mix well. Then pour all the batter back into the egg whites and mix well. You can't use an egg beater in this step, you should use a scraper. Be careful not to copy too much to avoid defoaming.

Pour the well-mixed batter into the baking pan, shake it up and down, left and right, let the batter lay flat on the baking pan, and shake it a few times to break the bubbles.

Put the baking tray in the preheated oven, in the middle layer. 180 degrees, 17 minutes, don't turn on the oven during baking.

After baking, take the cake out of the baking tray, tear off the oily paper and put it on the baking net to cool.

Bake almond slices while the cake is cold. Spread a layer of oiled paper or tin foil inside the baking tray. If the baking tray is not touched, this step can be omitted. Spread the almond slices evenly, and bake them in the middle layer of the oven at 200 degrees 10 minute to make the almond slices crisp. Note that almond slices are easy to burn. Once they smell fragrant, they must be taken out quickly, otherwise they will burn.

Beat the whipped cream. Eggbeater and egg basin should also be water-free and oil-free. Drop a few drops of vanilla extract, and add sugar C in three times. After sending, put it in the refrigerator, and it can be placed at room temperature in winter.

Cut the fruit into small pieces for later use. Try to choose soft fruits, such as mango, pitaya, pineapple and strawberry. Because the cake is smaller, you can only use one kind of fruit.

As shown in the picture, the cake after cooling is cut into 4 pieces.

Take one of the cakes, spread it with whipped cream and sprinkle with roasted almond slices. Then put the second cake with whipped cream and sprinkle with honey red beans. Then the third cake is buttered and sprinkled with small pieces of cut fruit. Put the fourth cake. Wipe some casually on the side. This flat one is easy to smooth, even if it is uneven.

Put the whipped cream into the piping bag, and the piping mouth pattern is as shown on the right. If there is no such piping mouth, just cut a small hole in the piping bag.

Squeeze out the whipped cream line by line, don't worry about the weakness of decorating, because it's really easy. After squeezing the whipped cream, just put a little fruit on it!