Ingredients: 5 eggs, white gauze sugar 100g (cake body), low-gluten flour 120g, 80g milk, 80g corn oil, 500g cream, diced fruit (kiwi fruit, kiwi fruit and peach) and powdered sugar (500g whipped cream). Step 1:. Add 50 grams of sugar in three times and beat until hard foam.

Second step

Add half of the protein paste to the egg yolk batter, mix well by stirring, then add the remaining protein paste and stir well. Pour into an 8-inch round cake mold, tap lightly to shake out bubbles, put into a preheated oven 150℃ and bake for 60 minutes (almost with tin foil on it). When coming out of the furnace, take a hard fall to shake off the hot air, and hang upside down to cool it for later use.

Third step

Divide the cake evenly into three pieces for use. Add powdered sugar to the whipped cream and stir with ice water at high speed. Each layer of cake is buttered and assembled.

Fourth step

The side of the cake is decorated with almond slices, and the surface is framed with cookies and flowers, which can put fruit!