Fruitcake

Three eggs with 50 grams of low-strength flour, 30 grams of corn oil, 30 grams of salt 1 grams of fine sugar, and 300 grams of orange cream, suitable for the cranberry apples, appropriate for the chrysanthemum fruit, and one peanut-cracked chocolate-appropriate preparation material (milk, 20 grams of white sugar, salt, corn oil in one piece on the plate). Separate protein from yolk. The proteins to the fish bubble eye were added three times to 30 grams of fine sugar. All sugar is added to a hard hair bubble and an egg-beater protein is triangulated. The yolk goes into the milk plate and it's even. Scan low-banded flour, evenly mixed. To mix the egg paste to zero particles. A three-point protein is evenly mixed (to flip, not to draw a coil, and the coil tends to melt the protein) and pours a good egg paste into the mould, a few times under the desktop. A preheated 150-degree mid-level roasting 20 hours, turn 170 25 minutes. Take it out right back on the grill. Half an hour or so off. Prepare the cake decorations and cut the fruit into the form you want. Cream cream with 30 grams of fine sugar to the texture. Cut the cake in three. Take a piece on the cake plate and put it on the wheel. One layer of cream, plus cut fruit, and one layer of cream. Cream on the face of the cake, and then it's flat, and it's flat on the side. And with a razor by the cake