Cooking Steps

1. 

   Step1:First, make the bottom layer of sponge cake - salt free butter, add milk and melt it in hot water; put hot water in the pot (about 40-50 ℃). Put the plate containing eggs and sugar on the hot water pot. Use the hand eggbeater to stir and dissolve evenly, then add honey and vanilla essence and mix wel

2. 

   Step2:Add pink pigment to the batter and beat it with an electric beater. Whisk until the beater is lifted. The dropped batter will not disappear immediately

3. 

   Step3:Remove the batter from the hot pot, add the low gluten flour and stir evenly

4. 

   Step4:Mix evenly - use a rubber scraper to carefully mix the egg paste and flour from the bottom to the top so that they are evenly mixed. Do not mix them in circles so as to prevent the egg from defoaming

5. 

   Step5:Add a spoonful of batter to the melted butter and milk and mix well. Then pour it back into the batter and mix well

6. 

   Step6:Put the batter into the cake mould and bake in the preheated oven at 170 ℃ for 25 minutes

7. 

   Step7:Cool the sponge cake after baking. Then use a six inch mousse circle to prepare the bottom of the cake of the right size. (note - the rest of the sponge cake is left behind to be crushed and sprinkled on the top

8. 

   Step8:Make the second layer of cheesecake - 1. Preheat the oven for 150 ℃; 2. Beat the cream cheese softened at room temperature in advance with sugar and mix smoothly

9. 

   Step9:3. Add eggs and a few drops of vanilla essence and mix well

10. 

    Step10:4. Add low gluten flour, pink food pigment and strawberry powder and continue to stir evenly

11. 

    Step11:5. Add cream and stir evenly

12. 

    Step12:6. Pour mousse paste into mousse circle (sponge cake slices are on the bottom)

13. 

    Step13:7. Bake in the preheated oven at 150 ℃ for 20 minutes. Cool it out of the oven. Then refrigerate it for half an hour. Then refrigerate it for standby

14. 

    Step14:Prepare fresh strawberries while the cheesecake cools down

15. 

    Step15:Crush the remaining sponge cake slices through the sieve into powder for standby

16. 

    Step16:Make the last layer - mascapenmus 1. Soak the gilding tablet in ice water. Drain the water. Then add 25ml of warm water and melt the gilding tablet for standby

17. 

    Step17:2. Add the fine sugar and vanilla essence to the mascarpone cheese softened at room temperature and beat it smoothly with the hand eggbeater

18. 

    Step18:Smooth cheese past

19. 

    Step19:4. Add the melted gelatin tablet solution and stir evenly for standby

20. 

    Step20:5. Figh

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