Cooking Steps

1. 

   Step1:Ingredients - 6

2. 

   Step2:Soften the butter at room temperature until it can be easily poked into one finger. Add sugar and beat with an egg beater for about 5 minutes until the butter becomes light, bulky, bulky and light in color

3. 

   Step3:Add eggs in the butter paste three times. Beat wel

4. 

   Step4:You need to beat the egg until it is completely blended with butter and then add the next egg. The batter is fluffy and does not flow after beating

5. 

   Step5:Mix the low gluten flour, cocoa powder and baking powder. Sift into the butter

6. 

   Step6:Mix with rubber scraper to make batte

7. 

   Step7:Add milk and vanill

8. 

   Step8:Mix well until the milk is completely absorbed by the batte

9. 

   Step9:Divide the batter into three parts. Wrap a layer of tin paper on the lower part of the 6-inch round mold, pour in the batter and scrape it flat. After baking, put it out directly without repeatedly brushing the mold

10. 

    Step10:Bake at 175 ℃ for 8 minutes. Insert toothpick into the cake. There is no residue after pulling out. That is to say, bake it. This step is done three times in total

11. 

    Step11:Bake three pieces of cake to coo

12. 

    Step12:Take 350g of fresh cream, add 30g of sugar, and beat with egg beater until the pattern is firm and visible

13. 

    Step13:After the cake piece is cooled, take a piece of cake piece and brush it with wine sugar liquid. The method of wine sugar liquid is - 20g water and 10g sugar. Heat it to fully dissolve and mix it evenly. After it is cooled, add a little rum wine

14. 

    Step14:Then put a thick layer of whipped cream on the cake, especially around it. The best condition is to cover the cake and squeeze it out

15. 

    Step15:Take about 20 cherries and cut them from the middle to remove the cor

16. 

    Step16:Spread the cut cherry on the buttered crea

17. 

    Step17:Cream the cherries agai

18. 

    Step18:Add a piece of cake and press it gently to squeeze out the sauce

19. 

    Step19:Repeat the previous steps. Put all three cakes in plac

20. 

    Step20:Light cream mounting bag with mounting mouth. Squeeze cream flowers around the surface of the cake. Leave the space in the cente

21. 

    Step21:Scrape a bit of chocolate chip. Chocolate chip method - use a spoon to scrape on the dark chocolate brick

22. 

    Step22:Finally, decorate the whole cherry. Sprinkle the chocolate chip in the center. Finally, sift a small amount of sugar powder to finish

23. 

    Step23:Finished, black and white and red make the cake very beautiful

24. 

    Step24:It's also very nice after the incision