2. Add 60 grams of fine sugar to two eggs and beat them into egg paste. Sift in 60 grams of low-gluten flour and mix well. Bake in the oven preheated to 170 degrees for 15 minutes. Note that I won't repeat the basic sponge cake method here, but it's relatively simple. You can find a special sponge cake method in my menu.
3. Make a cocoa sponge cake with two eggs, 60g fine sugar, 50g low-gluten flour and 10g cocoa powder.
4, completely cooled, demoulding, each piece is divided into two pieces, and one piece of cake is four pieces.
5. Cut each layer of cake into rings with metal molds with different diameters. Pay attention to the accuracy of the center of the circle and the accurate measurement of the cutting distance.
6. Make sure that every circle of cake is even.
7. Add 40 grams of sugar to the whipped cream and send it to a state where it can be smeared. Spread cream on the inside of each circle of cake. The colors are intertwined, and so are the second layer of cakes.
8. Spread cream on the surface and periphery of the cake, sprinkle with cocoa powder, and stick pistachios around. Then use the piping to squeeze in fresh cream for decoration.
9. The cake is ready.