fruit box cake

2024-06-24 20:15:32  Views 2 Comments 0

Health benefits

Eggs: enhance immunity, protect eyes and improve vision

Ingredients

Eggs ( 5 )
Pure milk ( 60g )
Low-gluten flour ( 50g )
Corn oil ( 50g )
Fine sugar (egg egg white) ( 40g )
Fine sugar (egg yolk) ( 10g )
Fruit ( appropriate amount )
Whipped cream ( 250ml )

Fruit Box Cake How to make

  • Illustration of how to make fruit box cake 1

    1.Egg yolk and egg white separation

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    2.Add the prepared milk and oil to the egg yolk, stir and then sift in the low-gluten flour

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    3. Stir evenly line by line

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    4. Beat the egg whites, add fine sugar in three batches, and finally beat into wet peaks

  • Fruit Box Cake Recipe Illustration 5

    5.Take one third of the egg white and mix it with the egg yolk paste

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    6.Mix well and then pour it back into the egg whites

  • Fruit Box Cake Recipe Illustration 7

    7. Stir evenly, tens of millions Do not draw circles, it is easy to defoam

  • Fruit Box Cake Recipe Illustration 8

    8. Mix well and pour into a 28*28-inch baking pan In the plate, spread it evenly with a scraper.

  • Fruit Box Cake Recipe Illustration 9

    9. Smash it a few times to release big bubbles.Preheat the oven in advance and bake at 180° for 15 minutes

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    10. Take the cake out of the baking pan and let it cool.Then tear off the oil paper and set aside for later use

  • Fruit Box Cake Recipe Illustration 11

    11. Add light cream to fine sugar and beat until textured.Put into a piping bag and set aside

  • Fruit Box Cake Recipe Illustration 12

    12.Wash the fruit, cut into pieces, and set aside

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    13.Cut the cake according to the size of the box

  • Fruit Box Cake Recipe Illustration 14

    14.Assemble the box cake, put a piece of cake on it, squeeze a layer of cream and add some fruits of your choice, repeat the previous steps again, box cake It’s done

  • Fruit Box Cake Recipe Illustration 15

    15.The box cake is more delicious after being refrigerated

Tips

1.Cake part, meringue Whip until stiff peaks 2.Preheat the oven before whipping the egg whites to prevent the meringue from becoming watery or defoaming for too long 3.The mixing technique should be as gentle as possible to avoid defoaming

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