Fruit coffee cake

1. Weigh the amount of coffee needed to prepare the cake;

2. Put the weighed coffee, sugar, and oil into a container, and at the same time, pour the egg yolk and egg white into two separate containers. The egg white container should be kept free of water and oil;

3. Stir the egg yolk mixture evenly;

4. Add sifted low gluten flour and milk powder;

5. Mix thoroughly and evenly for later use;

6. When making fish eye foam from egg whites, add one-third of 40 grams of sugar and stir evenly; Add sugar in two or three portions and stir evenly;

7. Add a few drops of white vinegar to the beaten egg whites and beat them again;

8. The beaten protein can be lifted upside down with a mixer to form a small triangle that does not flow;

9. Pour one-third of the beaten egg white into the mixed egg yolk mixture and stir them evenly;

10. Pour the mixed liquid into the remaining two-thirds of the beaten egg whites and stir them evenly;

11. Pour into the required mold;

Before placing the oven, shake it twice and then put it into a preheated oven at 170 degrees Celsius;

13. Bake the middle and lower layers for 12 minutes, then take them out and invert them on the grid. When they are warm, remove the oil paper at the bottom of the layer;

14. Soften butter at room temperature, add powdered sugar, and stir with an electric mixer until it becomes feather like;

15. Add warm coffee;

16. Continue stirring evenly and set aside for later use;

17. Cut the cake into slices using a circular mold;

18. Put the mixed coffee cream frosting into the piping and squeeze it around the edges of the cake;

19. Place yellow peach slices in the middle, cover with another layer, and place yellow peaches in the same way;

20. This way, the fruit coffee cake is finished, and then we can have another cup of Espresso.