Cooking Steps

1. 

   Step1:First add 2 pieces of gilding tablet to the blister. Let gilding tablet absorb water and become soft. Beat the yolk until it is white and thick with the beater. Then mix the sugar and water to heat. After boiling, slowly pour the sugar water into the yolk liquid. Stir while pouring in.

2. 

   Step2:Then beat mascarpone cheese with an egg beater until smooth. Mix the cool yolk with mascarpone and mix well. At this time, the gelatine slice is already soft. Melt the gelatine slice in hot water. Slowly pour in the mixed cake liquid. Mix well.

3. 

   Step3:Whisk the cream until the lines appear. Then mix the cream with the previous mixture. Make coffee. Add rum. Then take finger biscuit and quickly dip it into the coffee liquid. Spread over the bottom of the six inch cake mold. Then pour in half of the mixture. Spread a layer of finger biscuits with coffee. Pour in the remaining mixture. Refrigerate for 3-4 hours.

4. 

   Step4:After taking it out, first surround it with cellophane. Then evenly sprinkle cocoa powder with a sieve. Then put the patterned sugar powder mold on it. Sprinkle sugar powder.

5. 

   Step5:Simple decoration is OK. It's better to sprinkle cocoa powder and sugar powder before eating. Otherwise, sugar powder is easy to get damp.