1. Let's make the original cake embryo first: 15ml milk + 10ml corn oil + 1g vanilla extract.
2. After mixing well, sift in 20g low-gluten flour.
3. After stirring gently, add three egg yolks.
4. Draw evenly in a Z-shape.
5. Put 3 egg whites in a water-free and oil-free basin, and add 2ml of white vinegar.
6. Put 30g sugar in three times and beat until wet foaming.
7. Take one third of the egg white and put it in the egg yolk paste.
8. Stir evenly.
9. Pour the egg yolk paste into the remaining egg whites.
10. After mixing evenly, pour it into an 8-inch live-bottom cake mold and shake off large bubbles.
11. Preheat the oven and fire up and down at 190 degrees for about 25 minutes.
12. After baking, let it cool down upside down. In the same way, make a cocoa-flavored cake base. (Cocoa paste: 15ml milk + 10ml corn oil + 1g vanilla extract, sift in 20g low-gluten flour and 3g cocoa powder)
13. Divide both cakes into two pieces each.
14. Use a sharper knife to draw two circles of different sizes. All cake pieces must be carved out.
15. Put the cake rings together in different colors.
16. Spread a layer of jam and continue to stack the cake slices of different colors.
17. Put the whipped cream in a bowl and add the remaining 20g of sugar.
18. Send it at high speed until it is decorated.
19. Spread the cake.
20. Squeeze the beautiful flowers with the piping mouth, and place blueberries, diced mangoes and diced melons.
21. Let's have some small wafers and biscuits~
22. O(∩_∩)O haha~
23. Let's eat~
Tips:1. Cocoa paste: 15ml milk + 10ml corn oil + 1g vanilla extract, sift in 20g low-gluten flour and 3g cocoa powder. The egg whites are beaten in the same way as the original cake.
2. Spread jam or whipped cream in the middle of the cake slice to make it sticky.
3. The oven settings are for reference only.
