Strawberry Bomb

Prepare the ingredients for making the cake.

Wash the strawberries clean.

Add oil to the milk.

Stir evenly until emulsified with no oil specks.

Sift in the low-gluten flour.

Stir evenly in a Z-shaped motion.

Add the egg yolk.

Stir evenly in a Z-shaped motion, and the egg yolk batter will be ready.

Protein and sugar.

Add the sugar to the egg whites in three batches and whip.

Dispatch.

Shape it into a firm little triangle.

Meringue will do.

Take 1/3 of the meringue and fold it into the egg yolk batter.

Mix evenly.

Fold all of the mixed cake batter into the remaining meringue and fold until evenly combined.

The cake batter is ready.

Pour into the mold, put it in the preheated oven, middle rack, bake for 45 minutes, the cake will be ready, take it out, and let it cool.

Whip the light cream with 20 grams of sugar until 80% stiff, then add the strawberry jam and mix well.

Just strawberry cream filling is fine.

Take a bowl, lay down a layer of cake, a layer of strawberry cream, a layer of crushed strawberries, a layer of cream, then another layer of cake, and repeat these steps.

Finally, cover it with a layer of cake.

Flip it out, and you’ll have a round cake, then pipe cream on the surface.

Smooth out.

Pinch a few on the surface and press them flat.

Put the strawberries on.

Alright, you can also sift a little powdered sugar on the surface, but you can skip it if you don't like it.

Alright.

Finished product image.

Try it.