Cooking Steps

1. 

   Step1:Preheat the oven at 180 ℃ for 10 minutes. Make the bottom of Qifeng cake first. Separate the egg white and yolk. Add 30g of sugar in the yolk. Mix well and then add the sifted low gluten flour and mix well. Do not over mix. Then add the milk and mix well. Add a slice of lemon juice. Add 75g of fine sugar into the egg white in three times. Beat until it is wet foaming. Mix well with the egg yolk liquid. Put it into a 30cm baking tray with oil paper. Bake it for 15 minutes at 180 ℃ up and down (it can be adjusted according to the oven temperature

2. 

   Step2:After the bottom of Qifeng cake is baked, use 6-inch mousse circle. Cut three pieces of cake bottom of the same size. After 24 hours of refrigeration, whisk 80% of the fresh cream. Spread a layer of cake. Spread a layer of cream. Put yellow peach or strawberry on the cream (other fruits you like). Align the three pieces. Spread the cream evenly

3. 

   Step3:Rotate the flower mounting table. Use a spatula to smooth the cream on the top and around. It's ok if it's a little uneven. It's beautiful when the roses cover it

4. 

   Step4:Put the flower mounting mouth into the flower mounting bag and cut it. Extrude a leaf like shap

5. 

   Step5:Use rose petals. Squeeze a few drops of pectin on the flowers. The flowers will be more fresh and complete