18cm diameter cupcake base
low gluten flour
|Drops (or none at all)|
light whipping cream
All kinds of fruits
How to Make No-Bake Birthday Cake – Colorful Fruit Tower
# Making tarpies #
Digestive biscuits crushed through a Ziploc bag
Melt butter to liquid in the microwave (watch out for splatters)
Press into the tower mold (use a spatula or spoon for the middle portion, the edges can be handed through the plastic wrap)
put in the fridge
Melt white chocolate over hot water.
Pour over the tartar, smooth and refrigerate (this is to prevent the tartar from absorbing the water from the cascara sauce and to preserve the texture)
# Making cascara sauce #
beaten egg yolk
Sift in the low flour (too little liquid to mix, you can use the milk afterwards)
Boil the milk with granulated sugar, then pour in a little bit and mix well.
Add the remaining hot milk and mix well
Filter back into the pot
Heat to boiling (at first liquid, mix with a spatula while heating, then turn off the heat when lumps appear and speed up the mixing until a uniform paste forms.
Pour the finished caster sauce into a clean mixing bowl with ice water underneath and plastic wrap tightly over the top to cool quickly.
Cool and strain the cajun sauce.
Laminating bag squeezed into tower skin
# Making cream #
Light cream with granulated sugar whipped until 7-8 minutes
Spread on top of the cascade sauce.
Set out your favorite fruit.