1.
1. Soften the cream at room temperature (pressing your fingers to make an indentation), add brown sugar powder, and stir evenly and smoothly with an electric mixer
2. Add the eggs in 4 times, stir well each time, and then add the next time. Completely stir evenly.
2.
3. Low powder + cocoa powder + BP, sifted together. Add the sieved powder to Method 2. Mix it evenly with a spatula. It’s normal that the batter will be very, very thick
4. In Method 3, add the yogurt twice, if the batter is wet, add half of it. Continue to stir the batter evenly
3.
5. Put the batter into the baking pan, and bake in the preheated 180 degree C oven for 22-25 minutes
6. While it's hot after being out of the oven, use a circular stamper to make several round cakes
7. Put in whipped cream and match with appropriate amount of strawberry + chocolate sauce. Sprinkle with powdered sugar
