Cooking Steps

1. 

   Step1:① Break the Geely dice into small pieces. Soak in cold water for standby. Whisk the yolk of the egg until it is thick. ② take a pot. Pour in water and sugar and boil it into sugar water. When the sugar water is a little cold, slowly put the beaten yolk into it. Mix it with the egg beater for about 5 minutes. ③ pour the beaten yolk paste into the big bowl. Place it until it is thoroughly cooled. ④ take another big bowl. Put the mascarpone cheese and beat it with the egg beater until it is smooth Smooth. Add egg yolk and stir evenly. ⑤ melt the soaked gilding slices in water and pour them into the cheese paste mixed before. Stir evenly. ⑥ beat the cream until there are lines. Pour the cream into the cheese paste and stir evenly. ⑦ mix the espresso and rum. Put in the finger biscuit to make it fully wet. Spread the finger biscuit over the bottom of the cake mold. ⑧ pour half of the cheese paste into the mold. Lay another one Layer the biscuits with fingers. Pour in the remaining cheese paste. Smooth the surface and refrigerate for one night. After the cheese paste is completely solidified, demould. Sprinkle cocoa powder and sugar powder on the surface of the cak