Prepare the materials for making the cake blank (milk, 2g of sugar, salt and corn oil are put on the plate together).

2. Egg yolk is separated from egg white.

3. Add the egg yolk into the milk dish and disturb evenly.

4. sift in the low-gluten flour.

5. stir the egg paste until there are no particles.

6. Drop a few drops of lemon juice protein, add 5g of fine sugar in three times, and beat until it is hard and frothy. Pick up the egg whites and erect small tips.

7. Add the egg whites in three times and mix them evenly (turn them over, don't draw a circle, it will make the egg whites defoam easily).

8. Mixed cake paste.

9. Pour the stirred batter into an 8-inch mold and shake it on the table a few times to shake off the big bubbles in the batter.

1. preheat the oven to 15 degrees, bake it for 3 minutes in the upper and lower fire, and turn it to 17 degrees for 3 minutes. immediately after the cake is baked, it will be inverted on the baking net, and then it will be demoulded after it is cooled.

11. Dice the fruit, dice the apple, soak it in light salt water for 5 minutes, and drain it. Dark chocolate is cut into pieces with a knife in advance for standby, and birthday cake cards are also prepared in advance for standby.

12. pour the whipped cream into a dish and add 3g of fine sugar to beat until it has lines.

13. slice the baked cake into three pieces.

14. spread a layer of cream on the cake blank and put a layer of fruit on it.

15. Put cream on it, then add a piece of cake, and put cream on the fruit.

16. finally, smooth the sides and surfaces with cream.

17. Draw a curve on two thirds of the cake with a toothpick, squeeze cream on the curve, and sprinkle chocolate chips on the big part.

18. Decorate the small part of the cake with fruit.

19. Finally, insert the card made of chocolate.