Prepare the ingredients for making the cake base (put milk, 20 grams of sugar, salt, and corn oil in a plate).

2. Separate the yolk and white.

3. Add egg yolks to the milk plate and beat evenly.

4. Sift in the low-gluten flour.

5. Stir the egg batter until there are no lumps.

6. Add a few drops of lemon juice to the egg whites, add 50 grams of fine sugar in three batches, beat until stiff peaks form, pick up the egg beater and hold the egg whites up to a small tip.

7. Add the egg whites in three batches and mix well (stir, do not mix in circles, as mixing in circles will easily defoaming the egg whites).

8. Mixed cake batter.

9. Pour the mixed batter into an 8-inch mold and shake it vigorously on the table a few times to shake out any large air bubbles in the batter.

10. Preheat the oven to 150 degrees, bake on the middle shelf for 30 minutes, then turn to 170 degrees for 30 minutes. Immediately after the cake is out of the oven, place it upside down on the baking grid, and remove from the mold after cooling.

11. Cut the fruit into small dices, dice the apples and soak them in light salt water for 5 minutes, remove and drain.

Use a knife to cut the dark chocolate into fine pieces in advance and set aside for later use. The birthday cake inserts are also prepared in advance for later use.

12. Pour the whipped cream into a plate, add 30 grams of fine sugar and beat until it has texture.

13. Cut the baked cake into three pieces.

14. Spread a layer of cream on the cake base and put a layer of fruit.

15. Spread the cream again, then add a piece of cake, then spread the cream and put the fruit.

16. Finally, smooth the sides and surface with butter.

17. Use a toothpick to draw a curve on two-thirds of the cake, pipe cream on the curve, and sprinkle the larger part with chocolate chips.

18. Decorate the smaller part of the cake with fruit.

19. Finally, insert the chocolate card and it’s done.