1. Prepare the cake ingredients.
2. First separate the egg yolk and egg whites and place them in a water- and oil-free basin.
3. Add 20 grams of sugar, milk and salad oil to the egg yolk and stir well
4. Sift the low-gluten flour and mix well and set aside
5. Add 70 grams of sugar to the egg whites 2-3 times, and stir with the low-level Dongling electric whisk
6. Stir it into a dry foam and form a chicken tail.
7. Put the 3 points 1 meringue into the egg yolk batter and stir evenly
8. Then put the stirred egg yolk batter into the 3 minutes 2 meringue
9. Stir well
10. Put the cake batter into the cake mold, put it in the Dongling oven DL-K32H for baking, the upper tube is 120 degrees, the lower is 130 degrees, and the lower layer is 60 minutes.
11. Put the baked cake upside down to dry
12. Use a bread knife to cut the cake into a heart shape (if there is a heart-shaped sharpener, just put it in the sharpener and bake it, cut it with a knife, it’s so heart-breaking)
13. Spread the chocolate sauce on the greased paper, and divide it into 2*6cm rectangular blocks after cooling.
14. Whip the whipped cream
15. Just send it to 8-9%
16. Spread the whipped cream on the cake
17. Stick the chocolate chunks around the cake, be gentle
18. Decorate with rose petals
19. Put on the rose embellishment
Tips:When sticking chocolate chips, be sure to stick them lightly, in order not to damage the overall shape, then it is recommended to use an electronic oven that can independently control the temperature up and down, and use an egg beater above 200W. Dongling’s electric oven and whisk, this time I used Dongling’s DL-K32H oven and HM925S-A whisk!
