Cooking Steps

1. 

   Step1:Smash the digestive biscuit. It can be pinched. It can be pressed with a rolling pin. It can also be put in a fresh-keeping bag and hammered with a hammer. Listen to your disposal.

2. 

   Step2:Butter melts in wate

3. 

   Step3:Mix in the crumbs of digestive biscuit

4. 

   Step4:Then spread it into the mould and compact it. Put it into the refrigerator and refrigerate it. (8-inch movable bottom round mold used

5. 

   Step5:Put the gilding tablet into cold water and soak it soft, then take out and absorb the excess wate

6. 

   Step6:Use a knife to cut open the vanilla clip. Scrape out the vanilla seeds in the middle

7. 

   Step7:Soak vanilla seeds in warm mil

8. 

   Step8:Cream cheese softened at room temperature, add sugar and beat with warm wate

9. 

   Step9:Lemon knife scrapes off the lemon ski

10. 

    Step10:Lemon skin, egg yolk, rum and lemon juice are added to the cream cheese just beaten and mixed

11. 

    Step11:Add yogurt. Stir to past

12. 

    Step12:Warm Vanilla Milk and whipped cream in warm water. Put in the gilding slice. Stir until smooth without caking

13. 

    Step13:Pour it into the cheese paste three times. Stir well. Mix well. Pour most of the cheese paste into the refrigerated mold. Leave about a small bowl of batter for use.

14. 

    Step14:Break the raspberry in a blender. If it's too dry to grind, pour in a little cheese paste and beat together

15. 

    Step15:Mix the raspberry sauce with the rest of the cheese paste until pin

16. 

    Step16:Pour the pink batter into the center of the original batter in the mold. Use a scraper to circle it slightly and mix it to form a marbled pattern

17. 

    Step17:Refrigerate in refrigerator for 4 hours. After solidification, blow the outer edge of the mold with a blower. After the surface is heated back, demould.

18. 

    Step18:Put blueberries and cranberries on the surface of the cake. Then use a powder sieve to Sift some sugar and cocoa powder on the surface for decoration.