Strawberry Chocolate Cake

Separate the egg yolk and egg white, add pure milk and corn oil to the egg yolk

Beat the eggs evenly with a whisk

Sift in the flour

Stir evenly until there is no dry powder

Add 60 grams of xylitol to the egg whites in three batches and beat until dry peaks form and short peaks appear

Add 1/3 of the egg whites to the egg yolk batter and mix well. At this time, preheat the oven to 150 degrees

Pour the mixed egg yolk paste back into the egg whites and mix evenly

Pour into a six-inch and a four-inch mold, drop it vertically several times to knock out the big bubbles, put it in the middle and lower rack of the oven and bake at 150 degrees for 45 minutes

After 45 minutes, take it out and place it upside down on a drying rack

Manually remove the chiffon cake base

Cut the 6-inch one into 3 slices and the 4-inch one into 2 slices

Add 50g xylitol to 500g whipping cream and whip

Place a cake paper mat on the decorating table and place a 6-inch piece of cake

Spread an appropriate amount of cream and top with honey beans

Cover it with a piece of cake, and so on, until all three 6-inch slices are done

Place the 4-inch cake in the middle of the 6-inch cake, spread butter and honey beans

Spread everything well, spread the remaining cream evenly on the cake base, and use a spatula to smooth it as much as possible

Spread the cream on the cake and put it in the refrigerator for more than 30 minutes

Heat 80 grams of whipped cream over low heat until bubbles form on the sides

Add strawberry chocolate, stir and melt to form chocolate ganache

Use a spoon to pour the chocolate ganache on the edge of the cake, let the chocolate ganache flow down naturally, and then decorate with strawberries

Finished product

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