1. Prepare the required materials.
2.
Separate the egg yolk from the egg white. The egg white must be placed in a clean basin without oil and water.
3. Add 10 grams of sugar to the egg yolk and beat until saccharification.
4. Add 30 grams of salad oil and mix well.
5. Add 30 grams of milk and mix well.
6. Mix low-gluten flour and cocoa powder and sift into the egg yolk paste.
7. Put a few drops of lemon juice in the egg whites, add 40 grams of caster sugar in three times, beat until stiff foaming, and lift the whisk into a straight triangle.
8. Stirred cocoa batter.
9. Add the whipped egg whites to the egg yolk paste three times and mix well.
10. Pour the mixed cake batter into the mold and shake it vigorously to shake off the large bubbles inside. Put it in a preheated oven, 135 degrees, up and down, and bake for about 35 minutes. Try not to open the oven door in the middle. After baking, immediately take out the upside down and let it cool on the grid to prevent it from shrinking. After cooling thoroughly, just pour out the cake.
11. Wash the cherries, drain and set aside.
12.
Put 10 grams of sugar into 100 grams of whipped cream until it is textured, and put it into a piping bag.
13. Part of the cherries are pitted and cut into small cubes.
14. After the cake is completely cooled, it will be demoulded and cut into four slices.
15. Using a heart-shaped mold, cut into heart-shaped pieces.
16. All cut heart shapes.
17. Take a plate and put a piece of cake on it.
18. Squeeze the cream on the top of the cake, spread the sliced cherries on top of the cake, then squeeze a layer of cream, add cherries and cake slices, squeeze cream and cherries on the surface for decoration.
Tips:The egg whites must be in an oil- and water-free basin
