Topping Cake Step 11.Separate the egg whites and yolks, pour milk and corn oil into the yolks and shake slightly to prevent the yolks from drying out.

Topping the cake step 22. Egg whites in three add 60g granulated sugar, beat until wet hair.

The cake topped with the practice of step 33, with the end of the whisk directly open a gear on the egg yolk liquid beat, sieve into the low gluten flour, mix well into the egg yolk paste.

Topping the cake with the cake, step 44. Take one-third of the egg white and add it to the egg yolk paste and mix well, then introduce the egg yolk paste into the rest of the egg white and mix well.

Topping Cake Step 55: Preheat oven to 130 degrees Celsius, 150 degrees Celsius for 40 minutes, invert at least 2 hours to cool and unmold.

Topping Cake: Step 66: Cut the cake into thirds of equal thickness.

Topping Cake: Step 77: Add 50g of sugar to 500g of light cream and whip to a smooth consistency.

Toasted cake practice step 88. Take a piece of cake on the laminating table, smear a layer of cream, arrange the cut fruit, and then smear a layer of cream.

Topping cake practice steps 1010. Chocolate ganache into a laminating bag, cut a small mouth, with a spatula to wipe the surface layer, the rest of the cake along the edge of the extrusion of a circle, and then placed into their favorite fruit decoration can be.