Cooking Steps

1. 

   Step1:Soften the butter and put it into the basin. Add the sugar powder. Use the hand beater to stir evenly in one direction until the color is lighter and the volume is fluff

2. 

   Step2:Add egg liquid 78 times

3. 

   Step3:Always use the beater to stir until fully absorbed before adding the next time

4. 

   Step4:Sift the low gluten flour, cocoa powder and baking soda into the butter past

5. 

   Step5:Use a rubber scraper to turn it up and down to make a uniform batter

6. 

   Step6:Add yogurt to the batter. Continue to stir evenly

7. 

   Step7:Stir evenly

8. 

   Step8:Pour the batter into a 6-inch round cake mold. Use a scraper to smooth the surface

9. 

   Step9:Preheat the oven 180 degrees. Heat it up and down. Place the baking mesh in the middle of the oven. Bake for about 50 minutes. (insert the toothpick into the inside of the cake. If it is not sticky, it means it is cooked.). After the cake is cooled, remove the top part of the cake. Then cut it into three pieces on averag

10. 

    Step10:Put a piece of cake on the mounting table. Whisk some light cream (the proportion of light cream and sugar is 100g-10g). Then spread it on the surface of the cake. Level it with a spatula and put in some fresh strawberry slices

11. 

    Step11:Cover the second piece of cake. Then continue to coat the cake with cream and add strawberries

12. 

    Step12:Cover the third slice of cake

13. 

    Step13:Then spread the cream on and around the cake. Cover evenly with the cream

14. 

    Step14:Then take a large piece of dark chocolate. Scrape the chocolate chips vertically from top to bottom with the back of a small spoon. Sprinkle enough chocolate chips on the surface and around the cake

15. 

    Step15:Finally, squeeze a cream flower in the middle of the cake. Put a fresh strawberry on it.