A fresh fruit wreath cake as soft as clouds

1. Pour the white sugar into a small pot, add a tablespoon of water and cook over medium heat. Use a small scraper to continuously stir and cook until the sugar turns golden yellow and thick. Remove from heat, then slowly pour in hot water and stir well. (Caramel liquid material: 40g white sugar, 1 tablespoon water, 50g hot water)

2. Separate the egg white protein, pour corn oil and warm caramel solution into the egg yolk, stir and blend evenly with egg extract.

3. Pour in sieved low powder and stir evenly. Add fine sugar to the protein in three parts and beat until it forms a small pointed angle. Take one-third of the beaten protein and mix well in the egg yolk batter. Cut and mix well.

4. Add the remaining protein and cut it evenly. Pour it into the mold and shake twice before placing it in a preheated 160 degree oven. Adjust it to 150 degrees and bake for 45 minutes. (Please adjust according to your own oven)

5. Divide the cooled cake into two pieces from the middle and coat them with whipped cream. (Decorative materials: 300g light cream, appropriate amount of fruit, 22g fine sugar, sugar content can increase or decrease on its own)

6. Put your favorite fruit on top, then apply cream and cover with another piece of cake. Smooth the entire cake with cream and place a fruit wreath on top.