Cooking Steps

1. 

   Step1:There are a few ornaments left in the cherries. The other half are peeled off and cored. Then sprinkle with white sugar and marinate for a whil

2. 

   Step2:All materials. Break up 2 eggs for later use. Mix and sift the flour and corn starch twice, then preheat the oven 180 ℃ for 10 minute

3. 

   Step3:Soften the butter to the point where you can press it out of the pit with a touch of your finger. Then, use the eggbeater to beat it slightly

4. 

   Step4:Then add sugar and beat until fluffy, white and feathered. Then add the egg mixture in several times. Then add all the powder in two times and mix evenly

5. 

   Step5:Then put the batter in half into the mold. Then spread the cherry pickled with white sugar. Then pour in the rest of the batter and spread the remaining cherry. Then sprinkle with almond slices. Put it in the oven for 170 ° 3540 minutes (mold length 16cm, width 6cm, height 7cm)

6. 

   Step6:Then boil syrup. Take a milk pot or a non stick Mini pan. Add water. Boil over a small heat, then add sugar and stir continuously. Until the sugar water is thick, many big bubbles are stirred for another 10 seconds, then turn off the heat

7. 

   Step7:After the cake is baked, put syrup on the surface and around the cake while it is hot