Bread body: 200 grams of salt-free cream, 200 grams of low-gluten flour, 200 grams of sugar, 4 eggs each, baking powder 1 teaspoon,

Cream icing: 225g powdered sugar, salt-free cream 125g, and appropriate amount of fruit.

working methods

1

Material diagram

2

Stir the cream with a hand-held blender until it becomes creamy.

three

Then add sugar. Beat it white.

four

Then add the eggs (one at a time, beat well before adding the next one)

five

Stir all the eggs with cream.

six

Pour baking powder into low-gluten flour. Sift it

seven

Sift the flour and baking powder into the freshly stirred egg cream paste. Just stir it evenly.

eight

Stir batter

nine

Dig a scoop with an ice cream scoop (at this time, the oven can be preheated to175 C, or 340F).

10

Put it in the baking mold (I use a big baking mold) and you don't need to fill it up for about 6-7 minutes ~ because after baking, send it to the oven for about 35 minutes (until it looks golden or the bamboo chopsticks are not sticky).

1 1

Then began to make filling cream icing materials.

12

Pour the cream into the basin first.

13

Beat until creamy.

14

Then sift the powdered sugar and pour it into the cream. Stir the cream and powdered sugar thoroughly until it turns white.

15

Like this ~ it will be soft and white.

16

This is a cream icing with cocoa powder for baking. After the cream freezes, add cocoa powder and stir well. (If you don't like it, you can omit it. Or any jam ~ matcha powder you like. )

17

And then put into a flower squeezing bag.

18

At this point, the cake has been baked.

19

Decoration: first sprinkle powdered sugar on the surface ~ dig a hole in the middle ~

20

Then squeeze the cream icing into it like a coat ~ ~ put the fruit you want to eat on it ~

2 1

Answer ~ ~ That's it ~ The small cake just dug in the middle can be placed on it for decoration.

22

I made it myself. It's delicious! ! !