Recipe ingredients: fresh animal cream 75g, 1/4 tablespoons baking powder, 15g fine sugar, 1 egg yolk, 30g fine sugar, 20g white chocolate, 75g low-gluten flour, 1 raspberry sauce: 150g raspberry puree.

Production method:

In a pot, pour white chocolate, whipped cream and fine sugar, heat them in water until the chocolate melts, then add egg yolk and stir well, then sift in flour and baking powder and stir into a uniform batter.

Method 2 Beat egg white and fine sugar until dry and foaming, gently mix with batter twice, pour into a 6-inch heart-shaped baking mold, and bake at 180 degrees above the oven for about 25 minutes.

Practice 3: Heat the egg yolk and fine sugar in water until the sugar melts about 85 degrees. Add raspberry mud, soaked gelatin slices and cream in turn and mix well.

Method 4: After the sauce is completely cooled, spread it on the cake center and pour it on the cake surface respectively.