1. Pour the milk and 20G sugar into the milk pot, heat slowly until boiling; remove from the heat and sift into the powder;
2. Stir evenly into a chocolate batter;
3. When the batter is not hot, pour into the egg yolk;
4. Mix well and put it in the refrigerator for a while;
5. Add 5G salt to the egg whites, and add 50G sugar to the egg whites three times, and beat until hard foaming;
6. Take 1/3 of the meringue and mix evenly with the chocolate batter, and pour it back into the 2/3 of the meringue;
7. Stir thoroughly and evenly;
8. Pour the batter into an 8-inch round mold, vigorously shake it on the table, and shake out bubbles;
9. Put it in a preheated oven, 150G, the second to last layer, bake for 37-40 minutes, strengthen for one minute to prevent the surface from falling off;
10. It is inverted out of the oven and demoulded after cooling;
11. After unmolding, cut the cake in half and place it on a wire rack to cool for later use;
12. Prepare some needed fruits and clean them for later use;
13. Whip the whipped cream when the cake cools or when the cake is baking; beat 250G whipped cream (non-dairy cream) to 9 to distribute, and put it in the refrigerator for later use;
14. Take a piece of cake, place it on the turntable, smear a layer of homemade mango jam, and put the mango slices and dragon fruit slices into small pieces;
15. Cover with another piece of cake;
16. Pour the whipped cream (non-dairy cream) on the top of the cake, use a spatula while rotating the turntable;
17. Until the whipped cream (non-dairy cream) covers and smooths the cake body;
18. Then sprinkle chocolate chips on the spread cake (you can sprinkle more if you like);
19. Make some simple decorations at the end. Put some whipped cream in the piping bag, squeeze it on the cake body, and put bayberry to decorate; (or put some other fruits you like.)
20. Put it in the refrigerator for a while, then cut it into pieces.
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