Cooking Steps

1. 

   Step1:Beat the egg yolk, sugar, salt and oil with an egg beater. Add milk and stir well. Then dry in low gluten flour and cocoa powder. Stir well until there is no particle.

2. 

   Step2:Whisk the protein to the blister. First put in a third of sugar. Then, whisk it until it is fine and then add a third of sugar. Finally, beat it for a while to finish putting the sugar. Finally, the degree is as shown in the figure.

3. 

   Step3:Add 1 / 2 of the protein to the cake liquid. Stir well in the stir frying mode. Then pour the stir cake liquid into the remaining protein. Stir well in the stir frying mode.

4. 

   Step4:Pour into the cake mold. Shake out the bubbles. Preheat the oven 180 degrees.

5. 

   Step5:Bake for 45 minutes at 180 degrees. According to the temper of the oven, there are 3035 minutes. Take it by yourself.

6. 

   Step6:Cherry wine is to core the cherries, put them into 50ml water, boil them and put in sugar. Boil and pour into a bowl to cool. Refrigerate with rum.

7. 

   Step7:Whipping with light cream. Here, I suggest you use a full range of whipping. Beat until it is a little thick and add a third of sugar. Then continue beating. Slowly add sugar in the process until you dig a spoon with a spatula. The rest of the whipping will not flow.

8. 

   Step8:One layer of the cake is brushed with cherry wine, sprinkled with cherry chips, and then spread with cream. Then cover with another layer of cream, scrape well, and mount the flowers. Sprinkle with chocolate chips. Put in the cherry. The crumbs are finally rubbed lightly on the side of the cake.

9. 

   Step9:Finished product.