The fruit cream is developed on the basis of jam. The Kuli jam consisting of fresh fruit puree and sugar, spices and gum can be used as a filling separately. The taste retains the original flavor of the fruit and increases the filling. The gloss makes the filling look more attractive, and the addition of the whipped cream into a fruit cream will make the taste more fluffy and delicate, and become one of the more commonly used fillings. This apricot cream cake combines the practice of these two fillings. (The following formula is a six-inch square model)
[Almond cake] 1, egg, egg yolk with a little salt, 8g fine sugar to whitish, add liquid oil to the egg yolk, stir until emulsified, oil and egg yolk mix well and stir; 2, 36g sugar mixed with starch Evenly spare, add a few drops of white vinegar to the crude foam, add 36g of sugar to the protein three times, and send it to the corner; 3, pour the egg yolk paste into the good protein, while the electric egg beater is evenly stirred at low speed; Sift into the flour, mix thoroughly; 5, add almond powder, mix evenly, pour into the mold; 6, put into the preheated oven to bake (baking temperature can be combined with the temperature characteristics of the oven to refer to the hurricane baking experience. )
【Xingkuli Jelly】1, Gelidin cold water is soft; 2, apricot to nuclear food machine to make the result mud, add passion fruit puree, lemon juice, fine sugar and stir evenly, boil until boiling for five minutes to viscous away from fire, Cool to 70 ° C into the soaked gelatin and mix well, let cool at room temperature and then into the refrigerator until it is thick but not agglomerated.
[Fruit cream] 1, gelatin cold water soft; 2, apricots to the core, cut into small pieces, add lemon juice, passion fruit puree, fine sugar, stir evenly, let stand for 20 minutes; 3, will be placed in the pure fruit puree Heat to boiling, continue to cook until viscous away from fire, cool to 70 ° C or so to put in softened gelatin, stir evenly, the mixture is placed at room temperature, refrigerated until thick but not agglomerated; 4, puree refrigerated At the same time, send whipping cream to soft foaming; 5, take out the refrigerated puree, carefully mix with the light cream, mix well.
[Combination] 1. Cut the cake blank into 1.5 cm thick cake pieces, surround the mousse or directly in the mold; 2. Place the cake pieces around the square in the square mold (the mold can help fix, Avoid running out of jelly liquid). First apply a layer of C fruit cream, about 5mm, then freeze to fully solidify. Pour the B. apricot jelly, freeze to surface coagulation, pour all the remaining C fruit cream, smear with a spatula, freeze to solidify or freeze for three hours to solidify. Release the mold, carefully uncover the mousse, cut the cake into three portions on average, pour a little jam on top, and garnish with chocolate.
This fruit cream is exemplified by the apricot flavor. Other fruits can also be made, but the formula will be balanced due to the moisture content and taste of the fruit. The cake made by this method can also be decorated with a face, a flower, and the like to make a gift and a birthday cake.