Ingredients:
– Eggs: 5
Ingredients:
– Chocolate chips, one pack – Milk biscuits, one pack Instructions: 1. Prepare all ingredients. 2. Add 10g of fine granulated sugar to the egg yolks and whisk until the sugar dissolves and the yolks turn slightly pale. 3. Mix in the corn oil and milk until well combined. 4. Stir in the wild berry jam until evenly incorporated. 5. Sift the low-gluten flour and add it to the yolk mixture in several batches. 6. Mix until smooth and free of lumps. 7. In a large bowl, beat the egg whites until coarse bubbles form, then add fine granulated sugar in three additions, beating until stiff peaks form. 8. Gently fold one-third of the meringue into the yolk batter.9. Gently fold the mixture until combined, then pour it back into the meringue.
10. Mix until fully uniform. 11. Pour the batter into the mold, gently tap a few times to remove large bubbles, and bake in the preheated oven on the middle-lower rack for about 60 minutes. 12. After baking, invert the cake and let it cool. 13. Once completely cooled, slice the cake horizontally. 14. Mix an appropriate amount of whipped cream with two tablespoons of wild berry jam. 15. Spread the mixture on the cut surface of the cake, cover with the other slice, and decorate as desired.
