Fruit cake

Name: Fruit cake
Yield: 4 servings
Cuisine: Baking
Ingredients: 8-inch Chiffon cake base; 300ml light cream; 20g white sugar; to taste Mango; to taste Dragon fruit; to taste Kiwi (fruit); to taste Blueberry

Easy and satisfying, Fruit cake uses chiffon cake base, light cream and white sugar and is baked until light, fluffy and golden. Follow the steps for the best results.

0 minNewHard Baking Roast Buttery

Instructions

1
Cut the chiffon cake into three equal parts. I posted about how to bake chiffon cake a few days ago.
2
Whip 300g of cream with 20g of granulated sugar until it has slight patterns.
3
Use a small amount of butter to secure the cake slices on the turntable.
4
Spread a layer of cream.
5
Slice the mango, use a kitchen paper towel to absorb the moisture, and lay out a layer of mango.
6
Fill evenly with cream.
7
Stack a layer of cake slices, making sure to align the center point.
8
Spread a layer of cream.
9
Slice the dragon fruit, use a kitchen paper towel to absorb the moisture, and arrange a layer of dragon fruit.
10
Fill evenly with cream.
11
Place the last layer of cake. You can trim the outermost edge as needed, and use a little less cream. Spread the cream evenly on top.
12
Rotate the turntable to trim the edges. Finally, smooth the surface and the sides using a spatula dipped in hot water.
13
Arrange it with plenty of fruits according to personal preference.
14
Cut it open and enjoy the delicious taste.