8-inch Chiffon Cake: 1 piece
Heavy Cream: 250ml
6. Slice the cake in half. (I usually do this before whipping the cream.)
7. Place the bottom cake layer on the board and spread a layer of cream over it. 8. Evenly distribute pudding and almonds on top. 9. Spread another layer of cream to cover the pudding and almonds. 10. Cover with the top cake layer and frost the entire surface and sides with cream. 11. Transfer the remaining whipping cream into a piping bag fitted with a serrated tip. Starting from the edge, pipe a long strip. 12. As shown in the figure, pipe three small strips evenly and alternately, crossing over the first strip. 13. Pipe a second long strip parallel to the first one. 14. As illustrated, based on step 12, pipe four small strips alternately.15 As shown in the diagram, continue pulling up the third long strip.
16 As shown in the diagram, following the short strips of the first row, extend backwards. Pull out two additional small strips at both ends. Essentially, pipe in a crisscross pattern, which should be easy to understand from the image. 17 Pipe the entire surface in sequence. 18 Then pipe the edges using the same method. 19 First, pipe a circle of small rosettes along the edge of the surface. Then, depending on the amount of remaining frosting, choose to pipe the small rosettes along the bottom edge of the cake densely or sparsely. Since I had a relatively large amount left, I piped two layers of small rosettes at the bottom. 20 Finally, garnish with cream and strawberries.
