Cooking Steps

1. 

   Step1:After the cake body and egg yolk protein separation, the egg yolk protein and the egg yolk protein appear the fine bubbles, pour in 1 / 2 of the fine sugar, continue to beat; after the lines appear, add the remaining fine sugar. Wet beat (lifting the beating head has a drooping sharp corner) and add the egg yolk, continue to beat for about 3 minutes.

2. 

   Step2:Finally, the egg drops. The texture can be kept for more than 10 seconds (or insert a toothpick 1 cm deep. The toothpick will not fall.)

3. 

   Step3:Pour in the milk. Stir slightly for 35 times.

4. 

   Step4:Sift in the low gluten flour. Stir until the flour is dry. Do not over stir to avoid defoaming.

5. 

   Step5:Baking tray 28 * 28cm. Spread baking paper. Pour in batter. Use the method of drawing Z to spread batter in the baking tray. Knock several times to shake out the bubbles inside. Put it into the oven with the temperature of 190 degrees. Bake for 10 minutes in the middle layer.

6. 

   Step6:After baking, take out the cake from the baking tray. Cover it with baking paper. Cool it for later use.

7. 

   Step7:When the cake is not hot, cut it into three parts. A-TOP (18 * 13cm), b-bottom (18 * 6cm), c-middle interlayer (18 * 4cm).

8. 

   Step8:Brush cake embryo a (18 * 13cm) with a layer of sugar and wine. Bake facing inside. Pad a piece of baking paper. Put it into a semicircle mold. Spare.

9. 

   Step9:The mousse part - gilding tablets are soaked in cold water for 10 minutes.

10. 

    Step10:Light cream (to melt the gelatine). Microwave over medium heat for about 7 seconds. Put in the gelatine tablet with drained water. Melt the gelatine with remaining temperature. Mix well. (melt the cream of gilding. The temperature should not be too high. Keep it at the temperature that your fingers can touch. Otherwise, it will affect the setting effect of gilding.)

11. 

    Step11:Whipped cream. Add sugar powder and rum. Beat at a low speed of 60%

12. 

    Step12:Add the melted gilding, stir at low speed and mix well to get Bermuda. (you can also mix it with a hand beater. Don't over mix it so that mousse won't be dismissed and lose its fluidity.)

13. 

    Step13:Bermuda is divided into two parts. One part is added with grape jam and mixed evenly by hand to get grape mousse (don't over mix, otherwise mousse will be dismissed and lose its fluidity)

14. 

    Step14:Pour the grape mousse into the mold. Spread it out. Put in the cake embryo C

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