Topping Cake Ingredients: 3 eggs, 30g cooking oil, 54g low gluten flour, a little salt, 30g milk, 360g light cream, a little white vinegar, 60g sugar, 80g dark chocolate, the right amount of bean paste filling, the right amount of strawberry sauce

Topping Cake Steps

1 Separate the yolks of the egg whites

2 egg yolks add 10g sugar, cooking oil, milk and beat well

3 add the yolks of 30g sugar, and beat well

4 egg white three times add 30g sugar and beat well

4 egg white three times add 30g sugar and beat well

4 egg white three times add 30g sugar and beat well

4 egg white three times add Add sugar, cooking oil and milk and beat well

3Add low flour and salt and mix well

4Add 30g of sugar to egg whites in three batches and beat until beak-shaped

5Take one-third of the egg whites into the egg yolk mixture and mix well

6Pour egg yolks into the remaining egg whites mixture and mix well

7Pour into the molds and vibrate up and down a few times and then put it into the oven. The third layer of 140 degrees for about 35 minutes

8This is the baked cake embryo

9The cake embryo evenly divided into three slices

10The light cream with 20 grams of sugar whipped

11Take a slice of the cake, spread the cream and then put a layer of bean paste filling, then a layer of cream to cover the slice of the cake

12Second slice of the cake spread the cream on top of the cream, smear strawberry sauce, cream

13Cover the cake slice and spread the cream on all sides of the surface

14Melt the chocolate by mixing the light cream and chocolate over water

15Mix the chocolate paste until it is creamy and smooth

16When the chocolate paste is down to about 40 degrees, it is ready to be topped. Place the cake on a baking sheet lined with baking mesh and start drizzling from the top

17And then insert the prepared sugar flowers and green snakes for decoration