Ingredients
Eight-inch chiffon cake ( one ) | Whipping cream ( 500g ) |
Granulated sugar ( 50g ) | Red pitaya ( Half span> ) |
Green kiwi ( 2 pieces ) | Mango ( 1 ) |
How to make cream cake
1. Bake the cake in advance.
2. Cut open three pieces and set aside.
3. Cut the kiwi fruit into one-centimeter square cubes and chop the corners into small pieces.
4.The mangoes are also cut.
5.Cut the dragon fruit.
6. Add sugar to the light cream and beat.
7. Beat until there are lines.
8.Put some of the cream into a piping bag and set aside.
9.Take a piece of cake and spread a thin layer of cream on it.
10.Put half of the chopped fruit.
11. Cover with a piece of cake and then spread a thin layer of cream.
12.Put in the remaining chopped fruits.
13.Cover with the last piece of cake and spread butter around and on top.
14.Put lace on the bottom edge.
15. Pipe patterns on top and divide it into three parts with cream.
16.Put on the fruit.
17.Put it into the cake box.
Tips
1.Fruits can be substituted at will
2.When whipping whipping cream, use low speed to avoid over-beating
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
