Cooking Steps

1. 

   Step1:1. Make batter with egg sponge. Then put the batter in the mounting bag. Squeeze out two circles of 6-inch cakes on the baking tray. Preheat the oven 180 degrees. Bake for 12 minutes. Put it aside for cooling after being discharged from the furnace.

2. 

   Step2:2. After the cherizi is removed from the core, weigh 160g, add 40g of water, and put it into the food processor to break the resultant mud.

3. 

   Step3:3. Cut 2 pieces of gilding in half and soak them in the remaining 40 grams of cold water until the gilding pieces become soft. Remove them and put them in cherry puree. Then heat the solution in water until the gilding tablets melt. When the solution of cherimon is cooled, it is divided into 40 grams. It is used for surface decoration. Put it in the fridge.

4. 

   Step4:4. At this time, add 45 grams of sugar to light cream. Beat to 6 minutes. It can flow slightly.

5. 

   Step5:5. The cherry solution in the refrigerator is sticky after it is taken out. Add the whipped cream in 23 portions.

6. 

   Step6:6. Put a piece of cake in the 6-inch cake mold. Add half of the cherry solution. Put another layer of cake. Add the other half of the cherry solution. Put it in the refrigerator after that. Refrigerate it for 2 hours.

7. 

   Step7:7. Take out 40 grams of cherimon solution in the refrigerator, heat it with water and cool it. Then take out the cake that has been refrigerated for 2 hours. Pour the cooled cherry solution on the cake surface. Continue to refrigerate for 12 hours.

8. 

   Step8:8. After cold storage, demoulding, adding cream and cherry on the surface to finish the decoration.