Ingredients

5 eggs for 8-inch cake base

20g fine sugar/40g corn oil 40g

40g milk 80 grams of cake flour

700 grams of whipping cream for cream decoration

400 grams of mango, half strawberry

40 grams of sugar, 6 blueberries

Steps to make 8-inch cream fruit cake

1.?Required materials

2.?Separate the egg yolks from the egg yolks, add 20 grams of egg yolks, milk, corn oil, and fine sugar and mix well.

3. Pour in the sifted flour and mix in a zigzag shape

4. Make the egg yolk paste

5. Beat the egg whites at low speed until the fish eyes form. , add 1/3 of the sugar and beat until foamy, add the second sugar, then beat until the egg whites are fine and fine, add the remaining sugar

6. Beat until wet

7. Mix Before making egg yolks, preheat the oven to 150 degrees

8. Mix the remaining egg yolks with the egg whites evenly and stir them

9. Pour into an 8-inch anode mold and gently Shake out small bubbles

10. Place in the middle and lower layers and bake at 150 degrees for 60 minutes

11. Drop the oven from a high place

12. Pour it over Let cool

13. Unmold with bare hands and divide into three pieces with a divider

14. Beat the cream with sugar

15. Just got it Texture is enough

16.? Take a piece of cake, spread it with cream, and put the fruit on it

17.? Spread cream again, follow the same steps as the first piece, add a layer of cream, add fruit, and add cream. Make it well

18.? For the last layer, spread butter on the entire cake and smooth it

19.? Decorate the edges with flowers and decorate with fruits

20.? Picture of the finished product

Tips

Adjust the oven temperature according to your own needs. My oven is on the high side and the chiffon will crack every time I bake it. Only when the cake is baked will it be fragrant.