Eggs: 3
Cake flour: 60g
White vinegar, as needed.
1. Prepare the ingredients. 2. Add 20g of sugar to the egg yolks. 3. Mix evenly with a manual whisk, then separately add 40g of milk and 40g of cooking oil, stirring until well combined. 4. Sift 60g of low-gluten flour into the egg yolk batter. 5. Stir into a smooth egg yolk batter without lumps. 6. Add a few drops of white vinegar to the egg whites. First beat at low speed until coarse bubbles form. Then add 30g of sugar in three batches, beating at high speed until streaks appear and finally reaching a stiff peak state with small straight tips. 7. Add one-third of the egg whites to the egg yolk batter. 8. Mix evenly with a spatula, then add the remaining egg whites, gently folding from the bottom of the container until fully incorporated. 9. Pour the batter into a mold lined with parchment paper.10. Smooth the batter evenly.
11. Preheat the oven to 150°C with both top and bottom heat, and bake for about 20 minutes until the surface turns golden. 12. Immediately remove the cake from the mold after baking, peel off the parchment paper at the corners, and place it on a cooling rack. Let it cool completely before removing all parchment paper. 13. Cut the cake layer into four small rounds, each slightly smaller than the bottom of the mold. 14. Heat milk over hot water, add softened gelatin sheets, and stir until dissolved. Set aside to cool until lukewarm (around 40°C). 15. Whip cream with sugar until it reaches 60-70% stiffness. 16. Quickly mix the cooled milk-gelatin mixture into the whipped cream to form the mousse filling. 17. Wash cherries, cut them in half with a small knife, and remove the pits. 18. Place a cake round at the bottom, then arrange halved cherries around the edge with the cut side facing inward.19. Sprinkle some diced cherries on the cake layer.
20. Pour one quarter of the mousse filling and smooth it out. 21. Place another cake layer on top. 22. Repeat the process in sequence, finally pour in the remaining mousse filling and smooth it out. 23. Refrigerate for more than four hours. Then sprinkle with crushed almonds and decorate with two small cherries. 24. Apply a hot towel to the outer side of the mold to release the cake.
