1. Separate the egg white and egg yolk; add lemon juice to the egg white; stir with an electric whisk until the whisk has an upright and strong tip
2. Add sugar and beat the egg yolk until it turns white, add milk and oil and continue to mix evenly; sift in low-gluten flour, mix evenly by cutting and mixing, and mix into a particle-free egg yolk paste
3. Take one-third of the egg white and add it to the egg yolk paste and mix well; then add the remaining egg whites, gently scrape from the bottom of the container and mix evenly
4. Pour the mixed batter into the mold to shake out the big bubbles in the batter
5. Preheat the oven, 165 degrees, up and down, the second to last level, bake for 40 minutes
6. Immediately after baking, take the cake out of the oven and let it cool down. Take it out after the cake is completely cool
7. Whip the whipped cream with sugar over ice water until clear lines appear
8. The cake body is evenly divided into 3 slices, spread with cream and spread peaches evenly
9. The second layer is the same method, and finally the last layer is covered
10. Spread light cream on the surface of the cake with the fruit layer, and smooth the surface with a spatula
11. Put the squeezed butter cream flowers on, and then squeeze the words with melted chocolate
Tips:The cream must be passed through ice water to get better results
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