Cooking Steps

1. 

   Step1:Separate the egg white and yolk. Add sugar to the egg white. Use electric beater to beat until it is dry and foamy.

2. 

   Step2:Add in the yolk and stir well. Sift in the low gluten flour and almond powder. Stir well.

3. 

   Step3:Put it in a mounting bag for future use.

4. 

   Step4:Squeeze the batter into the baking pan. Smooth the surface.

5. 

   Step5:Preheat the oven in advance. Heat up and down 180 degrees. Bake for 20 minutes.

6. 

   Step6:Let it cool when it's out of the oven. Cut two pieces of cake.

7. 

   Step7:Cover the bottom of mousse circle with tin paper. Put a piece of cake embryo on it. Brush the cake embryo with rum and strawberry juice.

8. 

   Step8:Soak the gilding tablet in ice water.

9. 

   Step9:Whipped cream with powdered sugar. Beat with electric whisk until 60% fat.

10. 

    Step10:Add the milk to the gelatine. Stir until melted.

11. 

    Step11:Add the whipped cream and mix well.

12. 

    Step12:Pour in the mousse. Put in the blueberry pulp. Then. Put in a piece of cake. Refrigerate until set.

13. 

    Step13:Soak the gelatine in ice water. Add some water and strawberry jam to the gelatine. Stir until it dissolves.

14. 

    Step14:Then. Pour it into the frozen mousse paste. Continue to refrigerate until it is frozen.

15. 

    Step15:Soak the gelatine in ice water. Add in the cream and stir until it dissolves.

16. 

    Step16:Then. Add strawberry jam and sugar and stir until melted.

17. 

    Step17:Finally, pour it into the frozen mousse paste. Continue to refrigerate until it solidifies.

18. 

    Step18:Finished product appreciatio

19. 

    Step19:Finished product appreciatio