4 eggs (yolk and egg white separated) 20g fine sugar (yolk)+40g water (egg white) 60g oil 35g low flour 80g 23*32 baking pan and two baking pans (the cake slices baked in this way are relatively thin, about 0.7cm thick).

Up and down fire 175 degrees 15- 18 minutes.

Cut into small cake slices with a knife die with a diameter of 6 cm. Brush with sugar and white wine.

Chocolate mousse cup (six cups, 7.5Cm at the top, 5Cm at the bottom and 7Cm high).

Chocolate (DGF 72%) 150g fresh milk 50ml fine sugar 30g fish film 1.5 slices of whipped cream 250g rum 10g Qifeng cake sliced into 6 small pieces.

Chop chocolate, melt it in insulated water, add fresh milk and fine sugar, and stir well.

Add fully absorbed fish film and continue to melt in water.

Add the whipped cream twice until it is about 7.

Add rum and stir well to make chocolate Mu Si stuffing.

Put about 1/2 Gomez stuffing in the cup.

Put in the cake slices.

Continue to pour the mousse filling until it is almost full. Refrigerate for more than 2 hours.