It's New Year's Eve, and when you go to visit family and friends, you can't help but bring some gifts.Every now and then, the flower makers struggle to make beautiful cakes and little hearts, while the healthy people worry that the finished product has too much sugar and additives in it, and there is a category of little ghosts that absolutely cannot accept that there are inedible materials in the heart, and decorations are not allowed.If you're one of these three, or all three, then today is your lucky day.Because fresh fruit cake can help you solve all of the above problems. Today we're going to introduce you to the simplest but most delicious fresh fruit cake..Walk by and don't miss it.You can't lose, you can't lose again.Is there an advertising atmosphere? (all for 2 yuan, 2 yuan all taken away~~) Well, to be honest, this fresh fruit naked cake, is really sincerely recommended.It's your fault you didn't do it.I don't feel like eating, I can return the package for seven days without any reason, that's how confident I am.

WHAT YOU NEED

Ingredients

Eggs (A) 3 (single weight 45 to 50 grams)
Eggs (B) 1.5 (single weight 50 g)
50 grams of low starch flour (A)
Milk (A) 40 grams
Low starch flour (B) 25 g
Milk (B) 20 grams
Light cream (C) 120 ml
Tea powder (C) slightly (can be omitted)
Sugar powder (C) slightly (can be omitted)
Fresh fruit (C) in moderation
Sugar powder (C) slightly (can be omitted)
30 grams of refined sugar (A)
30 grams of odorless liquid oil (A)
A few drops of lemon juice
The amount of fine salt (A) twisted by two fingers
Fine sugar (B) 15 g
15 grams of odorless liquid oil (B)
"Drops of lemon juice (B)"
The amount of fine salt (B) twisted at the tips of two fingers
Fine sugar (C) 10 g
Drops of lemon juice (C)
Rum (C) 3 ml

How TO MADE Fresh fruit cake

Steps 1 to 4

1. The ingredients for the cake are ready, and the low-fat flour is sifted two to three times in advance.

2. I didn't know how big the top layer of the cake should be before I baked it, so I only prepared 6 inches of it.

3. Separate the egg whites and yolks into two clean, oil-free, water-free containers.

4. Egg whites can be stored in the refrigerator first;

Steps 5 to 8

5. Add the odorless liquid oil and milk to the egg yolk and stir evenly until there are no flakes;

6. Added salt and low-fat flour;

7. Mix with a knife to form a smooth, delicate egg yolk paste without dry powder particles and set aside;

8. Add a few drops of lemon juice to the egg yolk, then use the egg beater to stir it to the prompt state, add fine sugar (A) three more times, and continue to stir.

Steps 9 to 12

9. In the figure, after the second addition of fine sugar, it is sent to a moist foaming state;

10. Add the remaining 1/3 of fine sugar, and the egg whites are sent to a dry foaming state, i.e. lift the egg beater, which can pull out the short vertical small pointed corners;

11. Look at the egg whites, they're very delicate and shiny.

12. Preheat the oven to 140 degrees.

Steps 13 to 16

13. Take one-third of the egg yolk, add it to the egg yolk paste, and cut it evenly with a scraper or a manual egg beater;

14. The mixed cake paste is then poured back into the remaining egg yolk;

15. Cut with a scraper and mix evenly to form a delicate, shiny cake paste.

16. Here, use the cutting or stirring method, pay attention to scraping the edges and copying the bottom, do not draw circles of stirring, so as not to cause foaming;

Steps 17 to 20

17. Mix the good cake paste, pour it into the mold from a height, then shake the mold lightly on the table, blowing out the bubbles in it;

18. After preheating, the mold is put into the oven, middle and lower layer, 130 degrees, up and down fire, baked for 18 minutes, turned 155 degrees, continued baking for 18 to 25 minutes, until the cake expands back, tapping the surface with the palms of the hands, will make a banging sound.

19. The previous one was 160, and I baked it for the last five minutes, with a little bit of a crack, so you can set it down to 155 degrees.

20. Immediately after baking, remove the mold, shake the mold from a height of 30 cm from the table, then immediately turn it upside down until it cools completely and is sealed and stored;

Steps 21 to 24

21. "Following the same method, use material (B) to make a 4-inch cake embryo."

22. After baking at 130 degrees for 15 minutes, turn 150 degrees and continue baking for 15 to 20 minutes.

23. After the oven is cooled, the cake is sliced. After the 6 inch cake is baked, the height is 6.5 to 7 cm. After the 6 inch cake is baked, the height is 6.5 to 7 cm. After the 6 inch cake is baked, the height is 6 inches.

24. Prepare stuffing and decorative materials (C)

Steps 25 to 28

25. The fruit is not finished;

26. In a clean egg-making bowl, pour in whipped cream, fine sugar, rum, lemon juice;

27. ... with an electric egg beater, first high-speed and then medium-speed, it is sent to 8 to 9 distributions, i.e. there are clear patterns that do not disappear easily;

28. Take a piece of cake, put it on a plate, and put some whipped cream on it.

29. Use a scraper or a razor to soak the cream in a circle;

30. Some tea powder was sifted;

31. Cover another piece of cake and repeat the process of applying the cream and sifting the tea powder;

32. After adding the 6-inch cake slices, continue adding the 4-inch cake slices, doing the same thing as the 6-inch;

33. Add all the cake slices, then decorate them with various fruits to your liking, put them in the refrigerator for 30 minutes, until the cream is slightly solidified and you can eat them.

34. When eating, put the serrated knife on the fire and heat it slightly, then cut the cake.

35. After each cut, the blade should be cleaned, reheated, and cut again.

36. This is how the cake is cut, and it's beautiful.

37.

Handy cooking tips

　　1. the amount of sugar in the recipe has already been reduced, the individual thinks it is more moderate, it is not recommended to reduce the amount of sugar; 2. the appliances used to clean the eggs (egg bowl, egg bowl, etc.), must be clean, ensure that there is no oil or water, and the egg must not be mixed with the egg yolk.In addition, low-temperature refrigeration and a small amount of repeated sugar addition can make the egg whites more stable and delicate; 3. low-fat flour is best sifted in advance, both to allow more air to mix in the flour, so that the cake paste is more fluffy.It can also be mixed better evenly, without the appearance of powdery masses.I usually sift three times in advance; 4. the method of mixing egg whites and proteins, slicing, stirring, scribbling or Z can be However, it is absolutely not possible to draw a circle stirring; 5. the specific baking time and temperature should be adjusted according to the actual situation of each oven.It's always the cake that has to be baked, otherwise the oven will collapse.You can also try it with a bamboo seal at the end of baking, insert it and pull it out, it's very smooth, there are no attachments, it's cooked; 6. After baking, you must immediately come out of the oven, and then shake the mold from a height, so that you can shake the heat of the center of the cake, reducing the risk of the cake shrinking; 7.If it is fastened directly to the case, it will not have any effect; 8. the cake can be unmoulded only after it has cooled completely.This cake embryo is very soft and delicate, and I think it would be easier to cut it after a night in the fridge.When cutting, use a serrated knife, first heat until the blade is slightly heated and then cut, the blade will be more evenly cut; 9.I'm afraid the powder will oxidize when I open it, so I added some aluminum.It's not as delicious, but it tastes richer and fresher.If you want to add, it's better to use some good quality tea powder; 10. decorate as you please, as you like, nuts, chocolate chip fruit, whatever you can do.