How to make fruit puree cake, how to make fruit cake for children

Fruit puree cake first prepare fresh fruit puree, and then evenly spread the fruit puree on the cake blank, you can spread a few more layers, and then the cake is ready, you can get your favorite pattern on it.

The method of fruit puree cake should first be a normal test cake, and then buy some favorite fruits, puree, and then normal. Figure on the cream on it, so that the fruit out of your cake tastes good.

Fruit puree cake is basically you mash the fruit first, and then make it with the cream, so that the cake will be very fragrant.

The pureed fruit cake recipe is the same as other cake recipes, except that you need to add 1 more fruit to make it more flavorful.

It's a cake with fruit, and it's actually the same as a regular cake, except that you add a little fruit sauce on the top layer.

If you want to make a fruit puree cake, be sure to cut the fruit puree and then add it in the normal way of making a cake, and the inside will be better.

The fruit cake must be delicious, and then the fruit cake must be particularly good.

How to make fruit puree cake, what kind of method is this? See what kind of food you like to eat?

Material:

1 8-inch chiffon cake, 550g of Anchor whipping cream, 60g of sugar, 50g of chocolate sauce, 3ml of rum, 4 strawberries, 1-2 kiwis, 8 blueberries, 1 mango, and an appropriate amount of dried cranberries.

Steps:

1.The chiffon cake is divided into three equal parts.

2.Place the cream in a dry and deep container, add the rum, and add the sugar in separate portions.

3.When the lines are clear, take out half of them and continue to whip.

4.When you hit this state, the lines will stop when they are clear and do not flow. The other half is beaten to this state after adding the Choram Acrylic sauce.

5.Place a slice of cake on a turntable, spread with a layer of plain cream, sprinkle with dried cranberries and spread a layer of cream.

6.Cover with another slice of cake and repeat step 5. Cover the third slice of cake just in time to run out of the original cream.

7.Spread cocoa-flavored cream on and around the third slice of cake.

8.Smooth the surface and quadruple the key circumferentially, to get a creamy cake body. I didn't have a spatula, and it was the first time I did it, and the shape was a bit reluctant. Leave a little cream aside for topping.

9.Peel the kiwifruit, cut it into thin slices, and then talk about the thin slices all two, and stick them around the cake body.

10.Wash the strawberries and remove all the two, one positive and one negative on the surface of the cake around the circle.

12.Place diced mango in the middle. Put the rest of the cocoa cream into a disposable piping bag, and use the medium piping spout to squeeze the cookie on the surface of the cake.

13.Place the washed blueberries on top of the extruded flowers. I squeezed the excess cream around the cake in a wavy shape.

Renderings:

**：

1.The chiffon cake is divided into three equal parts.

2.Place the cream in a dry, deep container, add the rum and add the sugar in portions.

3.When the lines are clear, take out half of them and continue to whip.

4.When you hit this state, the lines will stop when they are clear and do not flow. The other half is beaten to this state after adding the chocolate sauce.

5.Place a slice of cake on a turntable, spread with a layer of plain cream, sprinkle with dried cranberries and spread a layer of cream.

6.Cover with another slice of cake and repeat step 5. Cover the third slice of cake just in time to run out of the original cream.

7.Spread cocoa-flavored cream on and around the third slice of cake.

8.Smooth the surface and around to get a creamy cake body. I didn't have a spatula, and it was the first time I did it, and the shape was a bit reluctant. Leave a little cream aside for topping.

9.Peel the kiwifruit, cut it into thin slices, and then talk about the thin slices all two, and stick them around the cake body.

10.Wash the strawberries and remove all the two, one positive and one negative on the surface of the cake around the circle.

12.Place diced mango in the middle. Put the rest of the cocoa cream into a disposable piping bag, and use the medium piping spout to squeeze the cookie on the surface of the cake.

13.Place the washed blueberries on top of the extruded flowers. I squeezed the excess cream around the cake in a wavy shape.