Low gluten flour 85g

Supplement

Sugar 100g

Milk 40g

Oil 40g

Eggs 5 pcs

Light Cream 250 ml

Red Dragon Fruit 1 pc

Strawberries a few pcs

Mangos 3 pcs

How to Make Fruit Cream Cake

1.

Separate the egg whites and yolks

2.

Add 60g of sugar in two batches, and whiten the egg whites until stiff peaks form

3.

Inside the egg yolks, add 20g of sugar, and beat it until it melts, then pour in 40g of oil and 40g of milk, and sift the low-flour powder into the cake after it is well mixed

4.

4.

Toss with a spatula and mix well

5.

Mix the egg whites and egg yolks in two batches

6.

Pour into the mold and shake out the air bubbles

7.

Place in the preheated oven at 170 degrees Celsius, and bake for 30 minutes at 170 degrees Celsius

8.

Remove from the oven, and invert the mold to cool

. Remove from the oven, invert and cool

9.

Split the cooled cake into two slices

10.

Dice the mango and dragon fruit, and cut the strawberries into slices and set aside

11.

Whip the light cream with the rest of the sugar

12.

Spread buttercream in the center of the cake, put some fruits on top. Cover the top slice and spread the top of the cake with an even layer of buttercream

13.

Dip the strawberry slices around it

14.

Put the rest of the buttercream into a piping bag

15.

Draw a lattice on the top of the cake

16.

Put the chopped fruits on the lattice in alternating order

17.

Put the cut fruits into the lattice

18.

All the fruits in the lattice.

17.

A little bit of organization can be

Cooking tips

1, the basin containing egg whites must be free of oil and water;

2, according to their own oven, adjust the temperature and time of baking;

3, the fruit can be divided into two times, the second time after the arrangement of framed once in the buttercream, the whole shape will be more neat and tidy a little.