1. Prepare materials
2. Sift low flour and almond flour
3. The egg white protein is separated, and the egg white container must be kept dry and free of water and oil.
4. Butter the cake mold to prevent it from sticking
5. Mix the egg yolk with baking powder and sugar
6. Add the beaten egg yolk to the sifted flour, add an appropriate amount of milk and stir to form a paste, not too viscous
7. The egg whites are added to the sugar in three times, and the electric whisk is used to block the highest to hard foaming
8. Add the beaten egg whites to the sifted flour twice and mix it up and down with a rubber knife. Don’t stir in circles.
9. After stirring, put it into the cake mold, preheat the oven and adjust 180 degrees for 10 minutes.
10. After the cake is out of the box, wait until it dissipates, and then cut it into the shape you like
11. The cut cake filling, my pineapple
12. And raspberry jam
13. Start to melt the chocolate
14. Even if the melted chocolate is poured on the finished cake, it will be decorated in a flowery shape.
15. Put the prepared chocolate cake in the refrigerator for 1 hour
16. 1 When I was young, the chocolate crust became hard after taking it out of the refrigerator, and the shape was set, so I can eat it~~~~~
