Ingredients of avalanche cake: 3 eggs, 50g fine sugar, 30g milk, 30g corn oil, 55g low-gluten flour, 200g whipped cream, powdered sugar 16g, and appropriate strawberry.

The practice of avalanche cake

Step 1: Make a Qifeng cake first; Mix egg yolk with 10g fine sugar, pour in milk, pour in vegetable oil and mix well, sift in low-gluten flour and mix well to complete egg yolk paste.

Step 2: Beat the egg white until it is coarse, add the remaining fine sugar in three times and beat until it is neutral and frothy, and the protein cream is finished.

Step 3, add the egg white cream into the egg yolk paste twice and stir evenly to finish the Qifeng batter.

Step 4, pour into the mold, gently shake to remove bubbles, preheat the oven to 170 degrees in advance, bake the middle layer for about 30 minutes, bake, cool and demould.

The fifth step, whipped cream and powdered sugar are sent to 60%, which is a state of texture and fluidity.

Step 6: Cut out about 80g strawberry pulp, and mix 1/3 light cream with strawberry pulp evenly.

Step 7, fill the hollow part of Qifeng with strawberry cream stuffing.

Step eight, spray the remaining cream on the noodles.

Step 9, decorate the surface with strawberries and mint.

Step 10: Sprinkle powdered sugar at last.