Cake flour: 40 grams
Eggs: 3 pieces
Cherry
Appropriate amount 1. Prepare the required ingredients. (Place 20g of fine granulated sugar, milk, and corn oil in a deep dish.) 2. Separate the egg yolks from the egg whites. Place the egg whites in a grease-free and water-free deep dish. Add a few drops of lemon juice to the egg whites. Gradually add 40g of fine granulated sugar in three portions, beating until stiff peaks form. When lifting the whisk, it should form an upright triangle. 3. Add the egg yolks to the dish containing the milk and beat until smooth. 4. Mix the cake flour and cocoa powder together, then sift into the egg yolk mixture. 5. Stir until smooth and free of lumps. 6. Gradually add the beaten egg whites to the egg yolk mixture in three portions. 7. Fold gently until evenly combined. 8. Pour the prepared cake batter into the mold. Tap the mold firmly several times to release any large air bubbles inside. 9. Place in a preheated oven. Bake at 150°C on the middle rack with top and bottom heat for 25 minutes, then switch to 170°C for another 25 minutes. Once baked, remove immediately and invert onto a cooling rack.10. Wait until completely cooled before unmolding, then cut into four slices. 11. Use a small round mold to cut into small round pieces. 12. Remove pits from cherries and cut into small dices. 13. Add 10 grams of fine granulated sugar to 100 grams of whipping cream and whip until stiff. Transfer to a piping bag. 14. Take a plate and place a piece of cake on it. 15. Pipe cream onto the cake surface, layer with diced cherries, then place another piece of cake on top. Repeat with another layer of cream, cherries, and cake slice. Finish by piping cream and decorating with cherries on the surface. (This step sounds a bit like a tongue twister.)
