“This time there is no pigment, no glaze, just a simple decoration with strawberry jam, even a novice cannot glaze can make a beautiful cake, like friends try it!”
How to make cream cake
The chiffon cake was divided into three pieces.
350 g light cream with 35 g sugar.
Send to a state of mounting.
Cut the pitaya into thin slices and use a mold to make the pattern. (the thinner the better the pitaya fruit cut, the rest of the scrap cut small reserve)
Take a slice of cake and smooth it with light cream.
Add chopped pitaya.
Flatten it with a spatula. Cover with a second slice of cake and continue with light cream.
Put in the pitaya fruit and continue to smooth, then cover the third piece of cake, continue to smooth. Smooth out the sides of the cake, too.
Place a circle of dots on the top of the cake with the frill.
Add dots and place the pitaya on the side of the cake.
Top the cake with a few flower shapes and garnish with strawberry jam.
if you do not like the fruit in the cake you cannot put, the light cream of the plaster does not need to beat too much hair.
- 1 Cake billet (6 inches chiffon)
- 350 g Whipping cream
- 35 g Soft sugar
- Strawberry jam