Main Ingredients:
Chiffon Cake: One 10-inch cake.
Additional Ingredients:
Whipping Cream: 800g (400g with pink food coloring); Caster Sugar: 64g; Pink Food Coloring: a little; Strawberries: as needed; Mangoes: as needed.
Flavor: Milky; Technique: Baking; Time: Several hours; Difficulty: Easy.
Detailed Steps for Making the Ten-Inch KT Cake
Bake a 10-inch chiffon cake (recipe as above), let it cool, then remove from the mold and slice into three layers.
Prepare fruit cubes and whip the whipping cream.
Take one layer of chiffon cake, spread a layer of cream, and place an appropriate amount of mango on top.
Continue to spread a little cream and sandwich the fruit in the cream.
Cover with the second cake layer.
Spread a layer of cream, place an appropriate amount of strawberries on top.
Continue to spread a little cream, sandwich the strawberries in the cream.
Top with the final cake layer. Up to this point, all the cream used is white, 400g.
Use the remaining 400g of whipping cream, add a few drops of pink food coloring to create pink whipped cream for the finishing touches.
Finally, hand-draw your favorite KT pattern on top.
