Fruit cake 🍓🥭 recipe

Separate egg whites

Separating egg yolks

Add corn oil and milk to the egg yolks and whisk thoroughly until combined.

Sift in the cake flour and mix in a Z-shaped motion. ♥ Do not overmix!

Whip the egg whites at medium-high speed until they reach the consistency shown in the picture.

Add granulated sugar and beat at high speed until it reaches the consistency shown in the picture.

Add cornstarch and beat at low speed until it reaches the consistency shown in the picture.

Add one-third of the meringue to the egg yolk mixture and fold gently until combined.

Add the egg yolk mixture to the remaining two-thirds of the meringue and fold gently until combined.

Pour the cake batter into the mold and drop it twice from a height of 15 centimeters to release large air bubbles.

Bake in a preheated oven at 150°C (300°F) for about 45 minutes. ♥ Adjust baking time and temperature according to your individual oven!

Drop the baked cake from a height of 15 cm to release the hot air, then invert it to cool completely! ♥ The cake base must be completely cooled! At least one hour!

Remove the cake base from the mold and divide it into three layers.

Whip the heavy cream with granulated sugar until it reaches a soft peak stage. ♥ Add granulated sugar to the heavy cream at a ratio of 5% to 10%, depending on personal taste.

Take a slice of cake, spread a layer of cream on it, and arrange it around the edge.

Add fruit

Seal the fruit with cream, and repeat the same process for the second layer.

Cream seals the entire cake

Cut a jagged edge

Use a Diana piping tip to pipe decorations from the center of the cake surface to create a divider.

Use a Diana piping tip to pipe decorations from the center of the cake surface to create a divider.

Use a transparent rim to surround the cake and tie it tightly with twine.

Fill the cake with strawberries and mangoes respectively, sprinkle with a layer of moisture-resistant powdered sugar, and finally decorate with tote cards.