Practice steps
1, 1, egg white add 30 grams of white sugar in divided beats until hard foaming, egg yolk plus 20 grams of sugar, vegetable oil and water, and salt mix well. Then pour in the sifted low powder and mix well, and then add the beaten egg whites in divided doses.
2: Mix well, pour into an eight-inch pie dish, preheat at 175 degrees, bake in the middle for about 25 minutes. Bake and remove.
3: Cool the cake upside down and then remove the mold. Divide into three pieces. Take the smallest piece and place it at the bottom.
4: Pour the light cream into the container, beat until there is a grain, pour in the chopped cranberries and mix well.
5. On the first layer of cake blanks, smear the shape of the middle high next to the low. Press another slice of cake and spread the cream again. Finally, put the surface cake blank on top. Leave in the refrigerator for an hour. Remove the sieve sugar powder and serve.
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Tips
Filling Light cream 200 g, sugar 10 g, cranberry 30 g Mold 8 inch shallow pie plate (pizza plate)