Materials:

Cake body: 65g low flour, 30g butter, 30g milk, 40g sugar and 3 eggs.

Cream: butter100g, whipped cream150g, and powdered sugar 30g.

Cake decoration: fondant, dried pace, and appropriate food coloring.

Exercise:

Cake body

1. Melt butter in insulating water, add milk and mix well, add egg yolk and mix well, add sieved low flour and cut and mix well for later use.

2. Beat the egg white with sugar for three times until it is difficult to foam, then cut it twice with egg yolk paste and mix well. Pour it into a 6-inch mold. Put it in an oven preheated to 170 degrees. Adjust the middle and lower layers to 150 degrees and bake for 50-55 minutes. Take it out and cool it upside down (bake two cakes together).

Cream cream

1. Soften butter at room temperature and add powdered sugar until it becomes smooth. After the color becomes lighter, add the whipped cream three times at room temperature, and then add the next time after each beating. 2. Cut two cold cakes into four pieces, coat them with cream cream to overlap, then smooth the whole cake with cream and refrigerate overnight.

The cake is decorated with dried pace and a little paint, and decorated with soft candy.