1. Weigh all the ingredients, separate the yolk and the white from the egg
2. Mix the milk, corn oil and egg yolks evenly, sift into low-gluten flour, and mix well
3. Beat the egg whites until the fish's eyes are soaked, add fine sugar
4. Whip until dry foaming
5. Take one-third of the egg whites into the egg yolk paste and mix evenly
6. Pour back into the egg white basin
7. Continue to stir evenly
8. Pour into the mold
9. Shake out big bubbles, put them in the preheated oven, middle and lower, upper and lower fire, 130 degrees, 60 minutes, take it out and let cool
10. Mix the chocolate and cream evenly and melt it in heat-insulated water for later use, chop almonds, and chop some chopped chocolate
11. Sprinkle chocolate cream on the sides of the cake, cut the strawberries in half and place them, sprinkle with blueberries, drizzle with yogurt, sprinkle with chopped almonds, chopped chocolate and sugar pins.
Tips:How to put on the cake, what kind of fruit you want
