Multi-layer fruit cake

Eggs are separated into two containers that are free of oil and water.

Protein.

Beat the egg yolks and add edible oil, then mix evenly.

After adding the milk and mixing evenly, sift in the low-gluten flour and mix evenly.

The egg yolk mixture is finished.

Beat the egg whites until foamy, then add one-third of the sugar and continue beating.

Beat until smooth, then add the second third of the sugar and continue to beat.

Beat until it reaches a thick consistency, then add the sugar for the last time and continue beating.

Whip the meringue until stiff peaks form.

Take 1/3 of the egg whites and fold them into the egg yolk mixture until well combined.

Then take the meringue and fold it into the egg yolk batter evenly.

Fold the remaining meringue into the egg yolk batter until well combined.

The cake batter has been made.

Pour into a square baking pan and spread evenly (haha, not spread evenly).

Preheat the oven for 10 minutes, bake at 150°C top heat and 140°C bottom heat for 30 minutes.

Take the cake pan out and turn it upside down onto parchment paper.

Lifting off the oilcloth, the color is nice. This cake base is delicate and soft, melting in the mouth.

Cut into rectangles (I originally wanted to use a heart-shaped mold, but didn't cut it properly and wasted 1/4 of the cake base).

g of cream (only this much left), add 10g of sugar.

Beat until it reaches this consistency.

The amount of cream is relatively small and not enough for piping, so just spread a layer before placing the cake base on top.

Apply and then place another layer of cake.

A simple and beautiful cake is ready. My family said, 'Beautiful! It tastes good.'