Butter 60g
Milk 20g
80 grams of whipping cream
500 grams of fruit (to taste) Granulated sugar (grams to taste) 1. Prepare the raw ingredients. 2. Boil together butter, water, and milk. 3. After turning off the heat, sift in cocoa powder and quickly mix to form a cocoa milk paste. 4. Add the egg yolks in three batches and mix well. 5. Sift in the cake flour and mix well. 6. For the egg whites, add a few drops of white vinegar and beat with sugar in three additions until stiff peaks form. 7. Fold the beaten egg whites into the cocoa batter in three batches, mixing evenly.Pour into an 8-inch mold, tap several times to release air bubbles, bake at 160°C on the lower rack for about 45 minutes.
Remove from the oven, invert onto a wire rack, and let cool completely. Using a cake leveler or a serrated knife, slice the cake horizontally into 3 even layers. Spread the filling between each layer. Whip heavy cream with sugar until stiff peaks form, then spread a layer over the entire cake. Pipe a decorative border around the edges according to personal preference. Top with your favorite fruits for decoration and serve.
