Soft fruit wreath cake like clouds

Published Jan 25, 2023 at 07:30am ET

This beautiful fruit wreath cake was made for myself on my birthday a few days ago. My birthday is in March in Yangchun. Its most suitable to make a cake full of spring weather. Cake body I use the caramel Qifeng, soft cloudy cake wrapped with a strong caramel taste, taste is really great, even naked cake is quite good drops. Then put a small wreath of strawberries and pineapples. Its beautiful for me. How can we bake Qifeng cake with perfect shape and taste? First of all, I always feel that Qifengs cracking and non-cracking is not a sign of success, childrens shoes should not be too entangled. First, if you want the round die to not crack, please bake it at low temperature. If you use the hollow die, it must crack to be more perfect. In addition, if you want to not crack, dont beat the protein too hard, especially dont need to hit 10 to distribute. Roast the protein in a round mould at low temperature until 7 points. Dont dry the yolk paste too much, and dont mix for too long, so it wont crack. Second, try not to use anti-sticking cake mold, nor can you paint around the mold, otherwise Qifeng will not grow high. Thirdly, starting with choosing eggs, try to choose fresh eggs and larger ones. In addition, eggs should not be used immediately when they are taken out of the refrigerator. Its better to put them under normal temperature for a while so that the eggs can be adapted for better distribution. Fourth, the yolk should be beaten first, adding sugar to make the sugar melt, then adding water or milk, stirring to a uniform state, then adding oil for stirring. Let them stay a little longer and emulsify adequately. The surface is white. When stirred lightly, the yolk liquid underneath shows a slightly darker color. The appearance of lines on the surface indicates that the emulsification is completed. Fifth, it is recommended that the cake be placed in the middle and lower layers to prevent the top of the cake from being baked too close to the heating tube after it expands. Sixth, the baking temperature and time should be in accordance with the temper of the oven. It is better not to open the door and cover the tin paper in the middle, otherwise it will easily collapse in an instant. Seventh, after baking, you must immediately fall down the mold and immediately buckle it, then cool it down. Cakes must not be rushed out of the mold before they cool down.

Food Material List

1 Egg 4
2 Low-gluten flour 70g
3 Berry sugar 40g
4 caramel liquid 60g
5 Corn oil 35g

Operational steps

1 1. Pour sugar into a small pot, add a spoonful of water and cook over medium heat, stir and boil until the sugar becomes golden and thick, then leave the fire, then slowly pour in hot water and stir evenly. (Caramel liquid material: 40 grams of sugar, 1 tablespoon of water, 50 grams of hot water)
2 2. Egg albumin is separated. Corn oil and warm Caramel are poured into the yolk. Egg pumps are stirred and fused evenly.
3 3. Pour in sifted starch and stir evenly. Add fine sugar three times to whisk the egg white into a small sharp corner. Cut and mix the egg yolk paste with a third of the beaten egg white.
4 4. Add the remaining protein and mix it evenly. Pour it into the middle of the mould and place it in the preheated oven at 160 degrees. Then turn it to 150 degrees and bake for four or five centimeters. (Please adjust according to your oven)
5 5. Cool cake is divided into two pieces in the middle, and whipped cream is applied in the middle. (Decorative materials: 300 grams of light butter, appropriate amount of fruit, 22 grams of fine sugar, the amount of sugar increases or decreases by itself)
6 6. Put on your favorite fruit and then cover it with butter and cover it with another piece of cake. Smooth the whole cake with butter, then put on the fruit wreath.

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