8-inch cream fruit cake

2025-03-21 15:00:10 1209

In the past, children and family members would go to cake shops to buy cakes for their birthdays. The cakes in cake shops often cost hundreds of yuan. Since I learned how to bake, I have never gone out to buy them again. When I want to eat cakes, I make them myself, which is much better than the ones sold outside. A few days ago, for my son's birthday, I made an 8-inch fruit cream cake myself. It was well prepared, delicious, and loved by the whole family. Everyone praised it for being delicious. Below is a detailed method for sharing. If you like it, you can give it a try,

Details of ingredients

Jinlongyu low gluten flour90 grams
milk70 grams
Corn oil60 grams
White sugar30 grams
Eggs6 pieces (about 40 grams)
Light cream450 grams
lemon juiceA few drops
Dragon fruitHalf a
kiwifruitTwo
mango1 unit

Technique

difficultyintermediate
workmanshipbaking
tasteSweetness
timeThree hours

Steps to make 8-inch cream fruit cake

1. Preparation of ingredients: 90g of Jinlongyu low gluten flour, 70g of milk, 60g of corn oil, 80g of white sugar, 6 eggs (about 45g), a few drops of lemon, half dragon fruit, two kiwis, one mango, 450g of whipped cream, 30g of white sugar
2. First, let's make Qifeng cake by separating the egg yolk and egg white. The egg I used was relatively small, so I only used 6, while the larger egg could have 5.
3. Mix corn oil and milk, stir and blend.
4. Beat the egg yolk and use a manual mixer to create a Z-shaped mixture,
5. Pour the milk and corn oil into the egg batter, stir well again, thoroughly mix the egg mixture with the oil and milk, and add a little bit of white sugar.
6. Sift in low gluten flour, preferably with a small sieve, and let it dry to make it easier to mix. The low gluten flour of this golden dragon fish is very good, delicate and fragrant, and the price is also cheap.
7. Use the Z-shaped technique to stir the egg yolk paste, do not stir it in one direction as it may cause gluten. The egg beater is lifted from the batter, and the batter drips smoothly from the beater without any dry powder. The egg yolk batter is successfully mixed and set aside for later use.
8. Prepare a small bowl without water or oil, pour egg whites into the bowl, and drop two drops of lemon juice. If not available, use white vinegar instead to remove the fishy smell from the eggs.
9. Start beating the egg whites with an electric whisk at high speed. When large fish eye bubbles appear, add one-third of the white sugar.
10. The electric egg beater continues to send at high speed. When the egg white foam disappears and the egg white looks fine and smooth, add a third of sugar powder.
11. When the egg whites have coarse lines, add the last third of powdered sugar when the egg beater is lifted with small corners.
12. Continue to beat the egg whites until fine patterns appear. Use the electric mixer to lower the speed and beat for a while. When you feel a slight resistance, stop beating to avoid defoaming. Lift the mixer head up and take a look at the upright small pointed corners, and the beating is complete.
Next is the mixture of egg white and egg yolk paste. Use a silicone scraper to take one-third of the egg white and mix it evenly into the egg yolk paste. At the beginning, use the cutting and mixing technique, which is to use the scraper to cut and mix from top to bottom. The movements should be gentle and fast.
14. After stirring, add the remaining one-third of the protein and use the stirring technique, which is like stir frying, stirring from the bottom of the net without drawing circles, as it is easy to defoam.
15. Pour all the mixed egg yolk paste into the remaining one-third of the egg white, and stir it up and down evenly as before.
The mixed cake batter looks fluffy, silky and particle free, and drips smoothly like silk when scooped up with a scraper.
17. Pour the cake batter into an 8-inch mold with a movable bottom, and drop it vertically from a height of about 10 centimeters to create large bubbles. Just 5.6 drops will do.
18. Heat the oven at 150 degrees Celsius for 5 minutes in advance. Choose the upper and lower heat levels of 140 to 150 degrees Celsius for 1 hour, and choose the temperature difference according to your own oven temperature. If the temperature is too high, it is easy to crack.
19. Use the gaps in the baking cake to beat the whipped cream. Add 30 grams of white sugar to 450 grams of whipped cream. Refrigerate the whipped cream for 12 hours beforehand. It is best to put some ice packs under the whipping basin in summer, which is beneficial for whipping.
20. The whipped cream has a smooth texture and a slight heaviness, so don't overdo it. Stop immediately if there is any residue. Add two drops of yellow food coloring and choose your favorite color.
21. The cake is now baked. After taking it out, drop it vertically twice to shake out the heat inside, so that the cake is less likely to shrink back. Then invert and let it cool for an hour. You can use the empty grill of the oven, place supports on both sides, and invert the cake on top to effectively dissipate heat.
22. After the cake is completely cooled, it can be directly demolded. When demoulding, first gently peel off the cake from around the mold with your hand, and then gently push the bottom of the cake mold with your hand to slowly lift the cake up. Then use a cake knife to cut through the middle of the cake, and if you don't want to make a cream cake, you can directly cut it into pieces and eat it.
23. Spread a layer of cream on top of the bottom cake and evenly spread the sliced mango pieces on top,
24. Flip the other half of the cake over and cover it, so that the top will be smoother. Spread the cream on the cake, rotate the cake stand, and use a trowel to evenly spread the cream on the top, bottom, and edges. The dough is complete.
25. Drop green food coloring into the remaining cream for piping purposes.
26. Put the cream into a piping bag and use a 10 tooth piping nozzle.
27. Squeeze a circle of small flowers along the bottom of the cake and a circle around the top. This is easy to squeeze, just squeeze them next to each other. Squeeze out a heart shape in the middle.
The final step is to place the cut fruits on top, such as mango, kiwi, and dragon fruit, in a circle with red dragon fruit in the middle. A large fruit cake is considered complete.
29. This fruit cake is absolutely full of ingredients. I made it myself without adding any leavening agents, and it tastes particularly sweet and delicious. I make it for birthdays or when I want to eat it, and it's a great choice for the whole family.