Protein fruit cake
By VicentaLakin
Pavlova is a protein cream cake with a wonderful taste, beginning in 1930, in New Zealand and Australia. Although both countries argued that they had invented this delicious dessert themselves, I think it was the greatest victory to admit that everyone loved it. The name of the cake originated from the Russian ballet dancer Anne Pavlova, who was said to be travelling and to have created this delicious dessert to praise her beauty and her dance after she saw the beautiful Pavlova. Like the usual protein cookies, all MeringueBatter bakes with a soft skin, which is as strong as it feels, and which breaks when it comes to it, but the MelingueCake in Pavlova, which is different because of the addition of vinegar and lemon juice, is a soft inner core like marshmallows, wrapped under a soft shell. The sweetness of the fruit in fresh times, the sweetness of the cream, the brilliance of the skin, and the soft and sweet cores like marshmallows, all of this, when you eat it, melt it in your mouth with your tongue and give the taste bud a wonderful experience..
Recipe Recommendations
- sweet and sour
- roast
- an hour
- ordinary
Steps for Protein fruit cake
1
Prepare material, separate protein yolk。
2
The protein hits the bubbles, and it's added to the sugar, one spoon at a time。
3
When all sugar is added, it is poured into white vinegar and sifted into corn starch, evenly mixed。
4
Down on the oven paper, plastic。
5
The ovens turn on the cryogenics, 130 degrees, 60-75 minutes, turn on the windmill.
6
After the roast, half-open the oven door and dry the cold cake。
7
Egg yolk mixed with sugar。
8
Sift in flour and corn starch, mix。
9
Finally add milk and mix it evenly。
10
the little fire heats up and the hand-to-man egg-to-man mix until it's thick and pastrycream completes。
11
smash the cold pastrycream on the protein cake and put the fruits you like. done