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1
Add 10 grams of cocoa powder to 30 grams of cooking oil. -
2
Stir evenly. -
3
Pour in 65 grams of milk and continue stirring. -
4
Sift 65 grams of low-gluten flour and mix in a zigzag shape. -
5
Add three more egg yolks and mix in a zigzag shape. -
6
Until it is smooth. -
7
Add 40 grams of white sugar and a few drops of white vinegar to three egg whites. -
8
After beating, mix with the egg yolk paste several times and stir evenly. -
9
Pour it into the mold, shake it a few times to remove excess air bubbles, put it in the preheated oven, and bake it at 150 degrees for 45 minutes. -
10
After cooling, remove from the mold, divide into three pieces, and then prepare the required ingredients. -
11
Divide the butter into two piping bags and use a piping tip on one of them. -
12
Use a piping tip to pipe butter around a piece of cake embryo. -
13
Put cream in the middle. -
14
Put in the filling, top with cream, and place the second piece of cake base. -
15
Repeat the previous step and add the last piece of cake. -
16
Decorate with cream and fruit.