Cooking Steps

1. 

   Step1:First, make the casserole. Peel the vanilla pods. Soak the seeds and shells in the milk. Mix the yolk with the sugar corn starch. Bring the milk to a boil. Bubble on the side of the pot. About 80 degree

2. 

   Step2:Wash the yolk with hot milk. First pour in a small part and mix well. Then pour it all in. Mix well. Then pour it back into the pot. Cook until it is thick and continue to cook for a while. Stir vigorously until smooth

3. 

   Step3:Make the cake. Beat the mixture of whole egg and sugar. Draw 8 characters on the top of the egg. Pour in the sifted flour and almond powder. Turn it over with a scraper until it is free of particles

4. 

   Step4:Pour in vegetable oil. Stir until there is no oil star. Pour in a 28 * 8 baking tray. Level it. Heat it up 200. Heat it down 160. Bake for 12 minutes. Put it on the air rack after it is out of the oven

5. 

   Step5:Jelly, gelatine ice, soft water bubble, strawberry puree microwave oven beat to 40 degrees above, mix well with sugar, gelatine water, microwave beat, mix well with strawberry pure

6. 

   Step6:Italian cream. Two kinds of sugar + water. Mix and heat to 120 ℃. Cook to 107 ℃ and start beating the egg white. Beat it hard at high speed. Then pour the boiled sugar water into the egg white. Pour it a little bit. Don't beat it too fast. At the same time, beat it to a very hard state

7. 

   Step7:Mouseline cream. First beat the butter and Cassida sauce separately. Then mix the two together. Beat the eggbeater at low speed until smooth. Finally, add the protein cream. Beat until smooth

8. 

   Step8:Assemble. 10cm diameter mousse circle. One layer of cake bottom. A circle of strawberries around. Press it. Tighten it a bi

9. 

   Step9:Squeeze the mouseline cream. Put strawberries in the middle. Continue milking. Squeeze a little jelly. Cover the cake. Top with cream

10. 

    Step10:Decorated with fruit or chocolate insert