Cake Flour: 100g
Butter: 100g
Ingredients:
– Dried Kiwi: 20g – Almond Slices: a small amount Instructions: 1. Prepare the ingredients. 2. Cut the butter into small cubes and soften it. 3. Whisk the butter until smooth. 4. Gradually add sugar and beat the butter until it turns pale in color. 5. Separate the egg whites from the yolks. 6. Beat the egg yolks until well blended. 7. Gradually incorporate the egg yolks into the butter, adding a small amount at a time and beating after each addition to prevent separation. 8. Beat the butter mixture until it becomes fluffy and smooth. 9. Add light cream and milk, then sift in low-gluten flour and fold gently.Do not stir in a circular motion.
10. Beat the egg whites until stiff peaks form. 11. Gently fold the beaten egg whites into the butter and flour mixture in batches, being careful not to deflate the foam. 12. Add dried cherry tomatoes and dried kiwi, and mix. 13. Grease the iron mold with butter and dust it with high-gluten flour or all-purpose flour to prevent sticking. 14. Pour the prepared batter into the mold, sprinkle with almond slices, and place it in the upper middle rack of the oven. Bake at approximately 190°C for 20-30 minutes. Remove after 20 minutes and make a cut in the center. Continue baking until the batter is completely set. 15. Once baked, serve. 16. The appearance after slicing. 17. The appearance after slicing.
