1. 8-inch chiffon cake, cut 3 pieces for later use
2. Put the egg whites in a water-free and oil-free basin, use an electric whisk three times to add fine sugar and beat until dry foaming (the whisk has an upright sharp corner when it is lifted).
3. Pour the egg yolk on the corner of the egg white basin, and mix the egg white evenly (pay attention to the light movement to avoid defoaming)
4. Add the sieved low flour to the egg whites in portions and mix well.
5. Cut out a one-centimeter opening with a piping bag, and squeeze out an eight to ten-centimeter-long cake blank.
6. Preheat the oven to 190 degrees and lower the heat to 150 degrees, about 10 minutes. (Adjust according to your own oven)
7. After the biscuits are baked, take them out and let cool
8. Whip the cream with sugar, place a slice of cake on a tray, spread a thin layer of cream, put the sliced fruit on top, spread the cream, and then cover with a layer of cake slices, repeat 3 times
9. After the last time the cake slice is covered, apply a layer of cream, fix the edges, sprinkle cocoa powder on the surface, put finger biscuits around the edges, and finally tie them with a colored rope, and decorate them.
