Make biscuits into high-quality fruit cakes, the steps are simple and never overturn, what kind of play can the soft Bray cake have? Add a bit of crunch to the tender Bray cake – the shell of the butter biscuit adds to the texture and adds a rare oily aroma to the cake. The overall flavor is more intense, which is more suitable for the baking market in autumn and winter.
Consumption Scenario:Family gatherings, dinner with friends, afternoon tea.
Product features: Seasonal series of vegetables and fruits, the taste is refreshing and not sweet and greasy
Storage:Refrigerate for about 2 days.
Cookie base. 
Cake blanks. 
Cookie base. Make.
01.Soften the butter at room temperature, add powdered sugar and salt.
02 .Beat until smooth and smooth, add the whole egg and stir well.
03 .Add the sifted cake cake.
04 .Add the almond flour and stir well.
05 .Stir without particles and refrigerate in plastic wrap for 2 hours.
06 .In the rush with a rolling pin to make 15 mm thickness.
07 .Cut each 10*10 cm separately with a steel ruler.
08 .Bake in the oven on 180 on the bottom 170 and bake for 20 minutes.
09 .Take it out and let it cool for later use.
Cake baseMake.
01 .Meringue sugar beating.
02 .Beat until 70% is done.
03 .Pour whipped cream milk salad oil into the container.
04 .Stir the liquid by hand until completely emulsified.
05 .Add the sifted low-gluten flour and stir well.
06 .Add the egg yolk again.
07 .Stir well without particles.
08 .Add the whipped egg whites and stir in one-third.
09 .Pour the batter into the remaining egg whites and stir well.
10 .Pour into a pre-prepared baking sheet and spread flat.
11 .Bake in the oven on 180 heat, 170 on the bottom heat, and bake for 25 minutes.
12 .Remove and let cool for later use.
01 .Cut the cake crust into 95 cm square.
02 .Squeeze cream on the surface with a piping bag.
03 .Put on the fruit sandwich.
04 .Squeeze another layer of cream.
05 .Stick the biscuits in the peripheral box and squeeze the cream and fruit to garnish.
Finished product and display image