Cooking Steps

1. 

   Step1:Six inch cake embryo. Cut two slice

2. 

   Step2:Lay one of them at the bottom of the six inch cake mold firs

3. 

   Step3:The strawberries for decoration are cut in half. They are distributed diagonally on the cake slices

4. 

   Step4:Gilding tablet is soaked in cold water. Let it soa

5. 

   Step5:Take out the soft gelatin tablet and squeeze out the water. Soak it in the milk. Stir the gelatine tablet with milk heat-insulating water until it melts. Let it cool a littl

6. 

   Step6:Juice 200g strawberries with blende

7. 

   Step7:

8. 

   Step8:Put the milk gilding juice into the strawberry juice and stir wel

9. 

   Step9:Write production step

10. 

    Step10:Whipped cream 200g + sugar 50g + rum 10ml + vanilla essence a few drops until slightly striated but still in a flowing state (after lifting the head of the eggbeater, whipped cream can drip slowly

11. 

    Step11:Pour the cream into the mixed strawberry juice and stir well. The strawberry mousse is finished

12. 

    Step12:Pour about half of the mousse solution into the mold. Cover the bottom of the cake. About half the height of the strawberry decoration. Put the second slice of cake gently on the mousse liquid. Then pour the remaining mousse liquid into the moul

13. 

    Step13:You can eat mousse demoulding after refrigerated for at least four hours - after mousse is taken out of the refrigerator, you can use a blower (or hot towel) to blow around the mold. Then you can easily demould.