Ingredients

Main ingredients

99 grams of low-gluten flour

60 grams of salad oil

6 eggs each

39 grams of soft white sugar

60 grams of water

90 grams of fine sugar

Accessories

Blueberries< /p>

50 grams

Strawberry

400 grams

Kiwi fruit

One

cherry Seeds

100g

Light cream

200g

Caster sugar

20g

Salt

2 grams

How to make naked cake

1. Prepare raw materials: 99 grams of low-gluten flour, 6 eggs, 60 grams of salad oil , 39 grams of soft white sugar, 60 grams of water, 50 grams of blueberries, 400 grams of strawberries, one kiwi, 200 grams of cherries, 90 grams of fine sugar, 200 ml of whipping cream, 20 grams of fine sugar, and 2 grams of salt.

2. Use an egg separator to separate the egg whites and yolks into different containers.

3. Add 39 grams of sugar to the egg yolks and stir with a whisk until combined.

4. Then add 60 grams of water and 60 grams of salad oil, and stir with a whisk until combined.

5. Stir until the egg yolk liquid is emulsified.

6. Then start to beat the egg whites. When the egg whites are in the form of fish-eye bubbles, add 1/3 of the fine sugar.

7. Continue beating and add the remaining sugar in two batches. Whip the egg whites until they form dry peaks (when you lift the whisk, the egg whites pull out straight peaks).

8. Sift 99 grams of low-gluten flour into the beaten egg yolk liquid.

9. Use a spatula to mix evenly until there is no powder.

10. Add 1/2 of the beaten egg whites and stir evenly from the bottom up.

11. Add the remaining egg whites and stir from the bottom up.

12. Stir evenly again and serve as chiffon cake batter.

13. Pour the chiffon cake batter into two eight-inch and six-inch heart-shaped cake molds, about 40% full of the molds. Then shake the mold on the countertop a few times to release large bubbles.

14. Place the cake mold into a preheated oven at 160°C and bake for 45-50 minutes. Immediately after the cake is baked, invert it onto a baking sheet until completely cooled.

15. Pour 20 grams of caster sugar and 2 grams of salt into the whipped cream and beat.

16. Spread the whipped cream on the eight-inch heart-shaped cake embryo.

17. Place the chopped strawberries and dice them

18. Place the chopped kiwi slices.

19. Place a six-inch heart-shaped cake embryo, and then cover it with cream.

20. Stack the fruits at will, sift some frosting, and the naked cake is completed.