Warm Water/Warm Milk: 45g
Corn Oil: 35g
Eggs: 3
Fine granulated sugar: 30g Light cream: 450g Strawberries: to taste Green grapes: to taste Mix 45g of warm water and 35g of corn oil until emulsified. Combine 56g of low-gluten flour, 8g of pistachio paste, and the emulsified corn oil mixture.Separate the egg whites and yolks from 3 eggs. Mix the yolks with the batter until well combined.
Beat the egg whites with 30 grams of fine sugar until soft peaks form, then fold gently into the yolk batter. Pour the batter into a 6-inch mold. Bake in a preheated oven at 140°C for 10 minutes, then reduce the temperature to 125°C and bake for another 30 minutes. Once baked, invert the cake to cool completely, then slice it horizontally into 3 layers. Whip 250 grams of whipping cream with 10 grams of fine sugar and 2 grams of pistachio paste (optional) to make the filling cream. Assemble the cake by placing one layer of cake, spreading a layer of the whipped cream, and adding chopped strawberries in the middle. For the second layer, add chopped green grapes. Apply a preliminary crumb coat to the surface, then refrigerate the cake for 4 hours to set. Whip 200 grams of cream with 20 grams of pistachio paste to make the frosting. The pistachio paste adds sweetness, so no additional sugar is needed.Smooth the surface with frosting cream, then refrigerate for half an hour to set.
I applied a light-colored layer cream to the side of the cake to create a subtle gradient effect. Use an 18-tooth piping tip and a round piping tip, paired with light and dark colored cream respectively, and pipe onto the cake surface using piping bags. Arrange fruits at intervals; I used strawberries, cherries, green grapes, and blueberries—simply add whatever you prefer. The result is a vibrant, fruit-rich cake that brings great joy.
