Strawberry Chocolate Cream Cake

Cake embryo ingredients: 4 eggs, 40g corn oil, 70g water, 48g low-flour, 12g cocoa powder, 40g sugar

Chocolate Chantilly Cream: 250g light cream, 40g dark chocolate, 15g sugar light cream + sugar to a slight boil, pour into the chocolate and stir until melted, cover with plastic wrap and refrigerate overnight

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Practice:

1. Separate egg whites and yolks and set aside

2. Mix corn oil and water to a light boil, add cocoa powder and stir to combine

3. Sift in low-flour powder and stir until there is no dry powder; add yolks to the batter when it is warm and mix to combine and set aside

4. Add the sugar to the egg whites in 3 batches and beat until it is a large curved hook

5. Take 1/3 of the meringue and mix well with the batter, then pour it back into the remaining meringue and continue to mix well

6. Pour it into a greased mold and shake out the air bubbles; put it into the preheated oven at 150 degrees Celsius, bake for about 20 minutes, remove it from the mold, and cover it with greaseproof paper to let it cool

7. Whip the chocolate cream that has been refrigerated for one night, cut the strawberries into cubes, and press the cake embryo out of the 3 slices and set aside

8. p>8. Put a piece of cake embryo in the mold, smear a layer of cream, spread the strawberries, and then smear another layer of cream on the strawberries

9. Repeat step 8, cover the cake embryo on top and refrigerate for two hours, squeeze the cream flower, decorated with strawberries can be