Cooking Steps

1. 

   Step1:The soul of this cake comes from cappuccino coffee powde

2. 

   Step2:In order to make the cake taste more delicate, sift low gluten flour and cappuccino coffee powder in advanc

3. 

   Step3:Protein and yolk are separated into two anhydrous oil-free container

4. 

   Step4:Add milk and sugar into the yolk container, because there is no corn oil. I use olive oil instead. Of course, corn oil has a better flavor. Stir evenly and finely

5. 

   Step5:After that, add the sifted flour and yolk mixture and mix evenly until there is no dough particle feeling

6. 

   Step6:Begin to prepare the protein. Add sugar three times. First add a few drops of lemon juice. After that, start the first time. Send to the fish eye bubble. Add the first sugar. After that, add the white foam to second times. Send to the drooping hook and add the third sugar

7. 

   Step7:Send until you have a stiff hook that feels straight and upright

8. 

   Step8:Add the protein twice. Turn it up from the bottom and mix evenly. Do not stir clockwise

9. 

   Step9:After that, preheat the oven. 150 ℃ for about 30 minutes. You must always observe the status of the cake in the oven

10. 

    Step10:Turn the cake upside down and let it cool before demoulding. Divide the cake into two pieces. Spread the cream evenly. Spread some mango seeds and strawberry seeds

11. 

    Step11:The final surface decoration. Pour some cream to make the mud flow effect. Then put it in the refrigerator and refrigerate it for a while.