Fall Fruit Decorated Cake Recipe by cookpad.japan
Cooking Instructions 1 Place the eggs and sugar into a bowl and whip in a hot water bath. Remove from the hot water bath once the sugar has dissolved, and whip with a hand mixer for about 15 minutes until it resembles whipped cream. 2 Combine the cake flour and corn starch, place into a sifter and add to Step 1. Lightly mix together throughout. 3 Pour Step 2 into a pan lined with parchment paper, remove the air bubbles, and bake in an oven preheated to 170℃ for about 35-40 minutes. 4 After baking and cooling, evenly cut off the baked portion on top, and slice the sponge cake in two. 5 Add the heavy cream and sugar to a bowl, and whip with a hand mixer. 6 Coat the sponge cake from Step 4 with the frosting from Step 5 using a palette knife, place the cut peaches on top, and cover everything with Step 5. 7 Decorate the edges of Step 6 with heavy cream, top with your favorite fruits, and it is done. 8 1 Place the eggs and sugar into a bowl and whip in a hot water bath. Remove from the hot water bath once the sugar has dissolved, and whip with a hand mixer for about 15 minutes until it resembles whipped cream. 1 Place the eggs and sugar into a bowl and whip in a hot water bath. Remove from the hot water bath once the sugar has dissolved, and whip with a hand mixer for about 15 minutes until it resembles whipped cream. 2 Combine the cake flour and corn starch, place into a sifter and add to Step 1. Lightly mix together throughout. 2 Combine the cake flour and corn starch, place into a sifter and add to Step 1. Lightly mix together throughout. 3 Pour Step 2 into a pan lined with parchment paper, remove the air bubbles, and bake in an oven preheated to 170℃ for about 35-40 minutes. 3 Pour Step 2 into a pan lined with parchment paper, remove the air bubbles, and bake in an oven preheated to 170℃ for about 35-40 minutes. 4 After baking and cooling, evenly cut off the baked portion on top, and slice the sponge cake in two. 4 After baking and cooling, evenly cut off the baked portion on top, and slice the sponge cake in two. 5 Add the heavy cream and sugar to a bowl, and whip with a hand mixer. 5 Add the heavy cream and sugar to a bowl, and whip with a hand mixer. 6 Coat the sponge cake from Step 4 with the frosting from Step 5 using a palette knife, place the cut peaches on top, and cover everything with Step 5. 6 Coat the sponge cake from Step 4 with the frosting from Step 5 using a palette knife, place the cut peaches on top, and cover everything with Step 5. 7 Decorate the edges of Step 6 with heavy cream, top with your favorite fruits, and it is done. 7 Decorate the edges of Step 6 with heavy cream, top with your favorite fruits, and it is done. 8 8 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Sugar Cookies Sweet & Spicy Kielbasa Chocolate cake Strawberry Spice Bundt Cake with Strawberry Glaze Lola's apple crisp Sugar Cookies Sweet & Spicy Kielbasa Chocolate cake Strawberry Spice Bundt Cake with Strawberry Glaze Lola's apple crisp Bread (Sourdough) Starter Simmered Chestnuts Scampi w/bacon and mushrooms Easy Handmade Gyoza and Wonton Skins Oats Masala!! Basic Bread Dough Using a Bread Machine Matcha Okara Cake ☆ Made with Brown Sugar Syrup and Black Sesame No Soup Stock Needed Chinese Cabbage Pot au Feu Basic Bread Dough Salt Flavoured Fried Chicken Bread (Sourdough) Starter Simmered Chestnuts Scampi w/bacon and mushrooms Easy Handmade Gyoza and Wonton Skins Oats Masala!! Basic Bread Dough Using a Bread Machine Matcha Okara Cake ☆ Made with Brown Sugar Syrup and Black Sesame No Soup Stock Needed Chinese Cabbage Pot au Feu Basic Bread Dough Salt Flavoured Fried Chicken