IT'S A MOUSSE CAKE WITH A SUVERE SOFT TASTE. THE BOTTOM IS A FRENCH SPONGE CAKE WITH ALL THE EGGS BAKED. ALL-EGG BUBBLES ARE MORE SUBTLE THAN EGG-SPLITTING, SO THAT THEY HAVE A SOFT, SPONGE-LIKE TASTE AND A SOFT Q-BALL. THE WHOLE HEART OF FRESH STRAWBERRIES IN THE MIDDLE CAN BE A GOOD MEDIUM FOR THE SWEETNESS OF FRESH CREAM AND CHOCOLATE, REDUCING THE CALORIE AND ADDING A BEAUTIFUL COLOR TO THE CAKE. THE PISTACHIO MOUSSE, WHICH WRAPS STRAWBERRIES AND SPONGE CAKES, USES THE BOMB PASTE OF A SUVERE ICE CREAM, AND THEN EATS LIKE ICE CREAM. THE GREENNESS OF THE PISTACHIO SAUCE, THE SMOOTHNESS OF THE FRAGRANCE WITH THE FRUIT, IS MORE OF A SUVERE. CHOCOLATE-SPRAYED SAND MAKES THE FACE OF THE CAKE A MOIST TOUCH AND TEXTURE. IN SHORT, THERE ARE SOFT SHUFREMUS, SWEET FRESH STRAWBERRIES AND SOFT SPONGE CAKES WITH FRESH CREAM AND PISTACHIO BUTTER UNDER THE THIN "FRUIT FACE". THIS IS THE AMOUNT OF EIGHT LITTLE MOUSSES. EVERY MOUSSE IS ABOUT 100 GRAMS。
