Cooking Steps

1. 

   Step1:Mix the egg yolk with sugar. Add salad oil. Add milk. Sift the low gluten powder into the liquid until there is no pimple. Put the batter into the refrigerator for cold storag

2. 

   Step2:Whisk the egg white with a few drops of white vinegar until it is dry and foamy. Add 1 / 3 of the egg white to the egg yolk paste and mix well. Pour the batter into the remaining protein and mix well. Pour the batter into the mold. Shake for several times to remove the internal bubbles. Preheat the oven for 150 °. Heat the lower layer up and down for 55 minutes. Turn it upside down and let it cool and demould

3. 

   Step3:Use a fruit spoon to scrape the dark chocolate into a small volume. The other half uses a toothed scraper to scrape the chocolate into pieces

4. 

   Step4:Whisk cream with sugar until thick

5. 

   Step5:Divide the cake into two pieces. Put cream on the first piece. Spread the comprehensive fruit. Spread a thin layer of cream on the fruit. Cover the second piece of cake on the first piece. Spread cream on the whole cake

6. 

   Step6:Put the chocolate chip around the cake with a scraper. Make sure the whole body has been pasted with the chocolate chip. Put the blueberry in the middle of the cake surface to form a flower shape. Sprinkle the chocolate chip around the blueberry

7. 

   Step7:Take a part of the cream and mix it with cocoa powder. Pour the cocoa cream into the mounting belt. Squeeze the cream evenly on the six equal corners of the cake surface. Divide the strawberries into two parts. Then place them one by one in six positions with cocoa cream and fix them. Sprinkle the remaining chocolate chips on the blank of the surface to finish the mounting.