For the cake base, use a small five-roll baking pan cake, as mentioned in my previous recipe. Regarding fruit fillings for cakes: I personally do not recommend dragon fruit or kiwi, as they have little flavor and add minimal taste when used in cake fillings. They are better suited for decoration rather than as a filling, since very few people actually enjoy them. For mango, it is best to choose small Thai mangoes, which are sweeter and have a more appealing color.
For one layer of cake base, approximately 35 grams of cream is needed. Ingredients for one small five-roll cake base include: 200 grams of Anchor cream (enough for 6 single-layer cakes), 3 drops of vanilla extract, and 14 grams of white sugar (7% sweetness).
The following fruits and decorations are recommended: small Thai mangoes (as needed), strawberries (as needed), blueberries (as needed), one kiwi, Oreo cookie crumbs (as needed), butter crisp flakes (as needed), and chocolate crunchy pearls (as needed).
Bake the cake base one night in advance and allow it to cool completely (approximately 1 hour). Store it sealed in the refrigerator to eliminate any eggy odor and improve texture and support. For an 11.8*11.8*6.5cm box, two sizes of cake bases are required: 9cm and 10cm squares, each 1.5cm thick (cake bases for box cakes should be slightly thinner). For a single-layer cake base, use a thicker base, 2-2.5cm thick and 10cm square, to fill the corners of a larger cake.
Start by placing the smaller cake base. Prepare fruits, cookie crumbs, and other ingredients. Add sugar in two batches, whipping at low speed until large bubbles form, then switch to medium-high speed until a yogurt-like consistency is achieved (soft peaks). Add vanilla extract and whip at low speed until stiff peaks form, with upright tips that do not wobble. Transfer to a piping bag fitted with an 8-tooth piping tip.
Layer with cream, fruits, or other fillings. Avoid overfilling with fruits; leave some gaps. Press the larger cake base on top, applying slight pressure to ensure it does not exceed the edges (otherwise, the cream may overflow when covering). Add some cream in the center and smooth the edges with piping.
Freeze for 30 minutes to set before decorating for added stability. Add fruits and other decorations in the center, but avoid excessive amounts as too much fruit can affect taste. Be creative, sprinkle with powdered sugar for aesthetics and to prevent moisture and oxidation. Place a small sticker in the center of the lid for an elevated appearance. This recipe is for a single-layer cake, which I find to be the perfect portion.
