How to make fruit cream cake

Fruit cream cake

Material Science:

How to make fruit cream cake

Low gluten flour 150g, salt free butter 150g, fine sugar 120g, egg 3 (about 150g), baking powder 12 tablespoons

How to make fruit cream cake

100g raisins, 100g orange peel with sugar, 1 orange peel, half of fresh orange juice, right amount of rum, proper amount of clear water

How to make fruit cream cake

The practice of fruit cream cake

How to make fruit cream cake

1. Accurate weighing of various materials;

How to make fruit cream cake

2. The raisins were soaked in rum for more than 2 hours in advance, and the orange peel was soaked with water for more than 2 hours;

How to make fruit cream cake

3. The dried raisins and sugar coated orange skins are squeezed with sterilized tea towels, and the wine and water for raisins and orange peel are left;

How to make fruit cream cake

4. Take the same amount of water of raisins and water of orange peel, mix evenly, and leave it as brush surface;

How to make fruit cream cake

5. One fresh orange, wash with hot water after washing fully;

How to make fruit cream cake

6. Press orange juice, take orange peel for standby;

How to make fruit cream cake

7. Mix flour and baking powder and sift, and reserve;

8. Butter is softened and prepared at room temperature;

9. Put butter and sugar in a large bowl;

10. Use electric beater to slow to white color, loose texture;

11. Add eggs in several times, add one at a time, and add another after evenly passing;

12. Beat to a more fluffy, all sugar melts and the texture is fine; (if there is oil-water separation, add a little flour in the mixture and beat together)

13. Finally add orange juice, and then spread evenly;

14. Add sifted flour and baking powder;

15. Change scraper, cut and mix evenly;

16. Add raisins, sugar stained orange peel and orange peel chips;

17. Cut and mix evenly to make cake batter;

18. Apply a layer of melted butter to the mold;

19. Put the cake batter into the mold (the paper film will not be greased), 8 points full;

20. Preheat the oven 180 degrees, put the cake in, test for 15 minutes first;

21. Take it out after 15 minutes, and use a sharp blade to cut a knife from the middle (this step can be omitted, and it can be done without a knife), and then send it to the oven again, and bake for 20 to 25 minutes until cooked. Insert the bamboo stick and pull it out after the bamboo stick is cooked. Bring out the paste without sticky paste.)

22. When demoulding is hot, the liquid on the surface and side of cake is constantly brushed, and it can be painted more.

After the cake is completely cooled, the cake tastes the best after being sealed and refrigerated for 2 or 3 days