Cooking Steps

1. 

   Step1:Add egg yolk to the bowl and beat. Split the vanilla pods. Scrape in the vanilla seeds. Stir gently and evenly.

2. 

   Step2:Add in the sugar. Stir gently with a blender. Don't over stir. Otherwise, you will lose the mellow of the egg.

3. 

   Step3:Add the salad oil into warm water (5080 ℃). Roughly stir it. Then pour it into the egg yolk.

4. 

   Step4:Stir until the sugar melts completely.

5. 

   Step5:Sift in low gluten flour and baking powder. Stir quickly and substantially.

6. 

   Step6:Stir until the powder disappears. Do not over stir.

7. 

   Step7:To make a protein cream, add a little lemon juice and some sugar to the egg white. Stir the egg white with an electric mixer at a low speed until it bubbles, and then turn it to a high speed. The remaining sugar was added 23 times.

8. 

   Step8:The protein cream is wet foaming or between wet and dry.

9. 

   Step9:Take 1 / 4 protein cream and mix with egg yolk batter. Mix well and then mix with all protein cream.

10. 

    Step10:Use a rubber scraper to stir it in a large amount. Stir it for about 3540 times. Until you can't see the white protein cream.

11. 

    Step11:Put it into the mold. Shake it a little. Put it in the oven that is preheated to 140 degrees. Bake for about 45 minutes.

12. 

    Step12:Turn the cake upside down and let it cool. If you have time, you'd better make the cake one night in advance. Because Qifeng is too soft. If you can refrigerate it in the refrigerator for one night to make it a little hard and firm, then slice and decorate it more smoothly. Don't slice when it's hot. It's a mess.

13. 

    Step13:After cold storage, take the cake out of the refrigerator and divide it into three pieces with uniform thickness. Brush off some cake crumbs with a brush. The crumbs in the cream will affect the taste.

14. 

    Step14:Whisk whipped cream and sugar to

15. 

    Step15:First, evenly spread a layer of Foaming Cream on the bottom cake slice.

16. 

    Step16:Put on the processed fruit.

17. 

    Step17:The fruit is covered with whipped cream.

18. 

    Step18:Add another layer of cake. Spread the cream on it. Put the fruit on it.

19. 

    Step19:And so on. After the last layer of cake slice is covered, the surface and sides are trowelled with fresh cream. It doesn't matter if the workmanship is not smooth. We need to decorate later.

20. 

    Step20:Stick the prepared finger biscuits one by one on the outside of the cake. Connect them in a circle. It's better not to have gaps in them. Or the gaps should not be too large. After encircling, you can enjoy yoursel

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    Step26: