Eggs
5 pieces
2. Add 1/3 of the fine granulated sugar and continue whipping until the mixture forms a fine foam.
3. Add another 1/3 of the fine granulated sugar and continue whipping until distinct lines appear. 4. Add the final 1/3 of the fine granulated sugar and continue whipping until stiff peaks form (when the whisk is lifted, the egg white peaks remain upright without bending). Place the whipped egg whites in the refrigerator for later use. 5. Add fine granulated sugar to the egg yolks. 6. Whisk with a mixer just until the sugar dissolves; do not over-whip the yolks. 7. Sift the flour into the egg yolk mixture. 8. Remove the egg whites from the refrigerator and add 1/3 of the whipped egg whites to the egg yolk mixture. 9. Fold gently with a spatula; do not stir in a circular motion to avoid deflating the egg whites. 10. Pour the batter back into the bowl with the remaining egg whites and continue folding gently with a spatula until evenly combined.11. Pour the batter into the mold, and tap the mold several times to release air bubbles. Preheat the oven to 170°C, place the mold in the middle-lower rack, and bake for about 1 hour. 12. Once baked, remove the cake from the oven, invert it to cool, then unmold and cut into three even slices. 13. Whipping the cream: If the weather is hot, place the bowl over ice water while whipping. When the cream reaches the fish-eye bubble stage, add an appropriate amount of fine sugar and continue whipping until stiff peaks form (The photo was accidentally omitted). 14. Using a spatula, evenly spread the whipped cream over a slice of cake. 15. Arrange fruit pieces on top. 16. Spread evenly with a spatula, then decorate the surface with piping patterns.
