Heat eggs and sugar to 65℃ while stirring in waterproof heating mode, then cook them, and then use a blender to develop batter at high speed of 3 minutes, medium speed of 2 minutes and low speed of 1 minute respectively. Dig up the batter for 7 seconds without dripping, then mix the flour and oil and cut it. After heating at 180℃, bake at 150℃ for 30 minutes, turn the four cold cakes upside down and spread them separately.

Slice peaches and dice peaches for later use.

The cake can be cut into two or three pieces for later use.

Plain yogurt is recommended to be left overnight to drain whey before adding whipped cream.

You can put many peaches according to your personal preference.

You can apply a thin layer of sour cream, refrigerate for half an hour, and then apply a thick outer layer.

Finally, the surface is decorated at will!