Hi everyone
Today I want to teach you to make a cake like this:
Have you noticed that the cream cake in summer is basically full of cream and a bunch of mangoes？
Although the cake customized in the private shop looks a little better, I can't get rid of this decorated style
So what else can fruit + cream do to look good and delicious?
Now I'll share with you a frozen fruit cream cake for summer!
Not only is there creamy cream, but there is also a layer of frozen frosted fruit on the top, and the sweet and sour fruit and sweet raw delicacy are really delicious!
The most important thing is that it is simple but aesthetically pleasing ~ it contains several flavors such as sponge cake layer, yogurt layer, cream layer, raw layer and fruit layer!
Summer jelly fruitcake / recipe
Sponge cake preform:
Eggs: 155g Sugar: 110g Corn syrup: 10g
Vanilla extract: 2 g Low flour: 100 g Butter: 28 g Milk: 45 g
Cream Layer: (150g light cream + 15g sugar) Yogurt layer: Plain yogurt
Raw Layer:
135g white chocolate + 60g light cream
Fruits (kiwi, dragon fruit, mango, blueberry, etc.)
Mold size : 15cm x 7cm
The recipe comes from the YouTube@cooking tree
1. Sponge cake preform
Eggs, sugar, corn syrup, vanilla extract poured into a basin and mixed, warm to 40.9 °C in hot water.
Heat the egg paste and immediately beat it with an electric whisk until it turns white and the volume expands to 2 times larger. Try not to touch the basin wall, use the physical method to send, the basin is large, you can use this wide and deep basin.
Whisked to this white, fluffy, thick, circle-drawn state, you can sift low powder.
The low powder should be quickly sifted in, and then mixed with a spatula that rolls from the inside to the outside, basically mixing well.
Then take out the butter milk liquid from the warm water, this milk butter needs to be warmed in hot water, the temperature is maintained at 50 ~ 60 ° C, put it there, take it out when needed.
Take a lump of egg paste and stir well with it
Then pour this mixture into the egg paste.▲
It is still the method of mixing, and it is evenly mixed.
Finally, pour into a 18 cm diameter mold and bake in a preheated oven at 170°C for 35 minutes. (Note that the mold here is brushed with butter and covered with baking paper.) ）
Well, when the time comes, you'll find out▼
Super perfect embryo!
After the baked cake is immediately placed upside down on the grill to cool naturally, tear open the baking paper, and a perfect cake embryo is complete!
▼
At this time, we cut off the top baked noodles, and cut an average of 3 cake slices of the same thickness, and trimmed them with a 6-inch mold. Why not bake it with a 6-inch mold? Yes, here the main fear of side baking is not perfect, there is room for trimming.
This cake only needs to use 2 slices, and the other slice can be eaten, and the next cake can be made~ ~ ~
Ok, finished the cake embryo, now to make the layer of jelly
2. Cream layer
The cream layer is simple, take a slice of cake embryo into the mousse circle, then pick up the original yogurt and pour it on the cake preform, using a small spatula to mix. The plain yogurt here is the thick yogurt sold in the supermarket, about one cup, divided into 2 equal portions, because you have to put 2 slices of cake. You can prepare 2 cups, not enough can be added.
Then take the light cream that has been whisked to the top, put it in a garg and squeeze it against the inner wall of the mousse ring towards the center of the cake. It can then be gently smoothed out.
Once done, add a second layer of cake slices, brush with yoghurt and squeeze with cream
Smooth with a small spatula and refrigerate
3. Creamy layer
Take the white chocolate over the hot water and pour the light cream over the water to melt
After the white qiao melts, the color will turn yellow, which is normal, and it is enough to stir it into this smooth state. Generally speaking of raw coincidence, everyone will think of matcha flavor and cocoa flavor, but this is the original taste of white coincidence
Take out the refrigerated cake and pour the white liquid into the mold, at this time the raw cleverness is still fluid
You can shake the mold up and down, left and right, so that the raw qiao evenly covers
Next, take the cut shaped fruit grains, put them on top of the raw and press them gently
The fruits here are kiwi, dragon fruit, mango, blueberries, raspberries and, of course, other fruits. Pay attention to the size when dicing, so that it looks layered.
After all is put away, put it in the refrigerator and freeze, the freezing time can be longer, more than 4 hours or overnight,
The overnight effect creates a thin layer of frost on the fruit that looks particularly good
The raw and creamy cream that melts in the mouth instantly, with sweet and sour fruits, can be said to be very summer, I am hungry and crying
PS：
1, if there is no corn syrup, you can use your own familiar sponge square (6 inches)
2, fruit, cream these should be cut in advance, sent well, fruit should be selected sour.
3, frozen into frost cake, when taken out is very hard, if there is no sharp knife is not recommended to cut the pieces immediately, but it is not recommended to put too long before cutting.
4, this cake is a combination of cream + raw clever, cream has been sent to the state of smearing, raw clever will not melt into liquid, so do not have to worry about transportation problems, the only point is that the frozen fruit will melt into water, into the crystalline kind