Egg Yolks: 4
Sugar: 80g
Ingredients:
– 2g lemon juice – 3 drops vanilla extract – 4 egg whites Instructions: 1. Prepare all ingredients. 2. Whisk egg yolks with half of the sugar until the color changes. Add salt and mix well. Gradually add salad oil while stirring, then incorporate milk and a few drops of vanilla extract. Set aside. 3. Mix cake flour and baking powder, then sift into the egg yolk batter. Stir evenly with a spatula. 4. Add lemon juice to egg whites. Use an electric mixer to beat until coarse bubbles form. Add 1/3 of the remaining 40g sugar. When fine bubbles appear, add another 1/3 sugar. Beat until soft peaks form, then add the final 1/3 sugar and continue beating until stiff peaks form. 5. Gently fold the egg white mixture into the yolk batter in three separate additions until fully combined. 6. Pour the batter into the mold, gently tap to remove air bubbles.7. Preheat the oven to 160°C. Place the cake on the middle-lower rack and bake for 60 minutes using both top and bottom heat. After baking, tap the surface until no rustling sound is heard. Immediately invert it onto a cooling rack, let it cool completely, and then remove from the mold.
8. Melt chocolate coins over a hot water bath. 9. Draw the desired pattern on non-stick parchment paper. 10. Turn the paper over. On the back side, use a chocolate pen filled with melted chocolate to trace the pattern along the lines. Let it cool completely, then peel off to create chocolate decoration flowers. 11. Prepare whipping cream. 12. Whip the cream until stiff peaks form. 13. Cut the cake into two equal-sized rectangular pieces. Spread cream between the two cake layers. 14. Transfer the cream into a piping bag. 15. Spread cream on top of the cake and decorate with piped patterns. 16. Wash and prepare various fruits for use.17. Garnish the top of the cake with a small amount of fruit.
18. Decorate the plate with sliced fruit and add a touch of blueberry sauce for garnish.
