Push Push Fun Cake

4 eggs.

Separate the egg whites from the yolks.

40 grams of milk and 40 grams of corn oil, stir until emulsified.

Turn into a yogurt-like consistency.

Sift in the low-gluten flour and stir evenly in a zigzag motion.

Add 4 egg yolks.

Stir evenly in a Z-shaped motion.

Place the egg in the freezer until it has a layer of ice crystals, then add 40 grams of sugar.

Spend time.

The whisk has a small hook and does not wobble.

Take 1/3 of the meringue and fold it quickly into the egg yolk batter until well combined.

Then pour everything into the remaining meringue.

Fold again until evenly mixed, do not stir in circles to avoid deflating.

The cake batter is ready. A successful cake batter has a layered texture and a glossy appearance.

Pour into the baking pan at the centimeter mark, slightly spread it flat, and tap out the air bubbles.

Place it in a preheated oven, bake with the top heat at 150°C and bottom heat at 140°C on the middle rack for 30 minutes. In the last few minutes, the top heat can be increased to 160-180°C and baked for 3-5 minutes to prevent the surface from peeling.

After the time is up, take it out of the oven, invert to cool, and use a 4.5 cm round cutter to cut out small round pieces.

Whip the heavy cream with 6.5 grams of sugar until it reaches soft peaks.

Take out the push-push bucket, put the whipped cream into the piping bag, one layer of cake base, one layer of cream, and one layer of fruit.

A layer of fruit, a layer of cream, a layer of cake base, repeat.

Fill until full (three layers of cake sponge, three layers of cream, two layers of fruit).

Put the lid on.

Alright.

Finished product image.

Please have a taste, a favorite of children.