Multi-layer fruit cake
By VicentaLakin
Yesterday's cupcake family says it's good. Today's cake is simple and delicious. It's soft. The sweetness of fresh fruit and cream。
Recipe Recommendations
- low-gluten flour 70g
- eggs
- edible oil 30g
- white sugar 40g
- white vinegar few drops
- strawberry of 2
- cherry of 2
- sweet fragrance
- roast
- three-quarters of an hour
- divine level
Steps for Multi-layer fruit cake
1
The eggs were separated in two oilless and waterless containers。
2
Protein。
3
The yolk is scattered and mixed with edible oil。
4
Add the milk to be evenly mixed and the rain sifted into low-banded flour。
5
The yellow paste is finished。
6
Protein to foam with one third of sugar continues to be strung。
7
For the second time, one third of the sugar has been added to the fine form。
8
The last time a sticky sugar was added, the beating continued。
9
Protein frost to the point。
10
Take one third of the protein to the homogeneity。
11
And then you get protein cream and you add it to the yolk paste。
12
Add the last remaining protein cream to the homogeneity of the yellow paste。
13
The cake paste is finished。
14
Scratch in the square dish。
15
The oven is preheated for 10 minutes, with a 150 degree fire and a 140 degree roast for 30 minutes。
16
The cake plate was taken out and pinned on the oilpaper。
17
Take off the tarpaulin, it's a nice color, and the cake is so delicate and soft, and the entrance is ready。
18
Cutting the growth equation (which was meant to be a heart-shaped mold, but which was not cut and wasted a quarter of its cake)。
19
100g cream (this is all that is left) with 10 g white sugar。
20
That's enough。
21
The amount of cream is less than the amount of flowers, and only one layer of cake is painted。
22
Smash and put a cake on it。
23
A simple, beautiful cake is ready, and the family says, "Beautiful! Taste good."。