12 Large Eggs
2 cups Cake Flour
1 1/2 cup Sugar
1/2 cup Orange Juice
1 Tbsp. Vanilla Sugar/Extract
1/2 tsp. Salt
1/2 cup Canola Oil
Stabilized Whipping Cream
Stabilized Whipping Cream Recipe:
Separate 12 Large Eggs. Beat the 12 Egg Whites, slowly add in 1 1/2 cup Sugar. Add in 1/2 tsp. Salt and 1 Tbsp. Vanilla Sugar or Extract.
Beat until it reaches stiff peaks. Next take 12 Egg Yolks, add in 1/2 cup Orange Juice and 1/2 cup Canola Oil. Give it a mix.
Sift in 2 cups Cake Flour. Mix the batter until combined. Fold in the Egg Whites.
Line 2 8″ cake pans with parchment paper. Pour in the batter. Give it a tap. Bake at 350 degree F for about 25-30 minutes or until a toothpick comes out clean.
When it’s done baking, remove from baking pan and let it cool completely.
To have an even surface you can cut the top of the cake to make sure it’s even. Have your Stabilized Whipping Cream and Fresh Fruits ready.
To assemble the cake, spread some Stabilized Whipping Cream and sprinkle some fresh fruits.
If the fruits are too big, it’s a good idea to chop it into smaller pieces.
Take the other 8″ cake, spread some Stabilized Whipping Cream on it and place it on top of the fruits. Now evenly spread the Whipping Cream around the cake to cover up the cake. Once you have that done, decorate cake.