1. Add 12 grams of sugar and 25 grams of honey to egg yolks
2. Beat with a whisk until the color is whitish
3. Add 54 grams of sugar to the egg whites in three times and beat them until they become foamy
4. Add 1/3 of the meringue to the egg yolk and stir evenly with a spatula
5. Sift in low powder and mix evenly
6. Pour back into the remaining meringue and continue to mix evenly
7. Heat the milk and butter to 70 degrees and slowly pour into the batter
8. Stir until the batter is shiny
9. Pour the batter into a baking pan lined with greased paper, shake lightly to produce bubbles
10. Put it in the preheated oven and bake at 180 degrees for 13 minutes
11. Undercut release
12. After cooling, cut the cake into small pieces. I made a big box and 4 small boxes in total.
13. Cut the fruit into small dices in advance
14. Add sugar and vanilla extract to the whipped cream until it has lines
15. Put a slice of cake at the bottom of the box
16. Then squeeze in whipped cream and sprinkle with fruit cubes
17. Then put in a piece of cake
18. Squeeze the right amount of whipped cream
19. Finally, use fruits to make a rainbow shape on it
Tips:Adjust the fruit varieties by myself. I made 1 big box and 4 small boxes.
