Can.

Main ingredients: 250g of light cream, 5 duck eggs, 45g of olive oil, 45g of pure milk, 70g of sugar, 90g of low gluten flour

Supplementary ingredients: 20g of sugar, 1 tablespoon of rum, a pinch of salt, a few drops of lemon juice

1, prepare the ingredients.

2, duck eggs into the bucket, add a little salt.

3, a spoonful of rum.

4, a few drops of lemon juice.

5, using a chef's machine, first beat large bubbles, and then add all the powdered sugar to whip.

6, while whipping and watching, has been whipped until the egg white only fine bubbles, lift the beater head has a small curved hook before stopping.

7. Sift in the low-flour flour and mix well in two batches.

8. Pour the milk and olive oil into another clean, oil-free, water-free bucket and mix well.

9, the seventh step one-third of the egg batter added to the milk and oil mixture, mix well, and then pour back into two-thirds of the egg batter, mix well (at this time the oven heated, 165 degrees).

10, after mixing well, pour into the mold, pat, shake out large air bubbles.

11, the mold into the oven, 165 degrees 40 minutes.

12. When the time is up, take out the mold and invert it to cool.

13: Cool the cake.

14, clean and waterless bucket of light cream add 20 grams of sugar.

15: Whip with a hand whisk until the lines form.

16, then, it used three large points of the laminating head one by one to squeeze out and play into this cake.