1. Separate the egg white and egg yolk.

2. Add 25 grams of white sugar, 50 grams of corn oil, and 80 grams of milk to the egg yolks, and mix well.

3. Add sifted low-gluten flour and cocoa powder and mix evenly with a spatula.

4. Beat the egg whites into a water-free and oil-free container, add a few drops of lemon juice and 20 grams of white sugar.

5. Use an electric egg beater to beat at low speed to make a rough foam, then add 20 grams of white sugar, beat at medium speed until wet foam is formed, then add 20 grams of white sugar, and beat at high speed until dry. Foam.

6. Add the beaten egg white to the egg yolk paste in portions.

7. Make a cross and stir evenly.

8. Pour it into the cake mold and shake it a few times to remove any excess air bubbles.

9. Place in the middle and lower layers of the preheated oven, heat up and down, 150 degrees, for 55 minutes, remove from the oven and place upside down on the grill.

10. Unmold the cake and cut the cake into upper and lower slices along half of the height of the cake.

11. Add 60 grams of white sugar to the light cream and beat with ice water.

12. Spread cream on the bottom piece of cake, put fruit pieces on it, and then spread a layer of cream.

13. Cover the top piece, and then spread butter evenly on the surrounding surface.

14. Dip almond slices along the height circle.

15. Put the cream into the piping nozzle, and pipe out your favorite pattern around the bottom and top of the cake.

16. Decorate with sugar beads and fruits, and the cake is ready.