Black and white chocolate cream cake

1. Making egg yolk paste: Beat the egg yolk with fine sugar, add salad oil and water, stir well, then add sifted flour and gently stir with a rubber scraper until evenly mixed

2. Add the protein in batches to sugar and beat until it becomes hard and foamy

3. Mix egg yolk paste with egg white and stir evenly

4. Pour into an 8-inch round mold and shake slightly to eliminate large bubbles

Bake at 5.170 degrees Celsius for 45-55 minutes, then place it upside down on the grill

6. I sliced the baked cake and used two of them

7.100g animal whipped cream with sugar

8. Spread light cream on the first piece of cake

9. Cover another piece of cake on top

10. After the dark chocolate melts in water, mix it with 30 grams of light cream to inherit the chocolate sauce. Spread the chocolate sauce on the surface of the cake

11. Squeeze a row of cream between two layers of cake slices

12. Decorate the cake surface with cherries

13. Finally, squeeze flowers on the surface and insert cake tiles