Cooking Steps

1. 

   Step1:Separate the egg white and yolk. Add 10 grams of sugar powder, yoghurt and vegetable oil into the yolk and mix well.

2. 

   Step2:Sift in medium powder and mix well. Add in the rum. Stir.

3. 

   Step3:Add 40 grams of sugar powder to the egg white and beat until it is dry and foamy.

4. 

   Step4:Add the egg white into the yolk paste in several times. Cut it up and down and mix evenly.

5. 

   Step5:Pour the batter into the oven. Preheat the oven for 5 minutes. Bake at 170 ° for 1820 minutes.

6. 

   Step6:The wild strawberry jam was marinated yesterday. Use a fresh fruit. A third of the sugar into a glass jar. Refrigerate for one night. Here I take 300ml for standby.

7. 

   Step7:Soften cheese in greenhouse. Beat with eggbeater until smooth.

8. 

   Step8:Add wild strawberry jam three times. Beat until smooth and add again each time, so as to avoid cheese particles affecting the taste.

9. 

   Step9:The Gillette tablets are softened with cold water. Pour out the water. Add a small amount of hot water (just submerge the Gillette). Stir to make it melt.

10. 

    Step10:Pour the melted Gillette into the strawberry cheese paste. Stir well.

11. 

    Step11:Whipped cream with powdered sugar. Beat until seven or eight to distribute (will flow slowly).

12. 

    Step12:Pour the cheese paste into the cream. Mix well.

13. 

    Step13:Bake the cake and let it cool. Cut two round pieces of cake along the bottom of the mold for standby.

14. 

    Step14:Put a slice of cake at the bottom of the mold.

15. 

    Step15:Pour in some mousse paste. Shake slightly.

16. 

    Step16:Put in another slice of cake.

17. 

    Step17:Pour the rest of the mousse paste into the mold. Gently shake out the bubbles. If you are in a hurry, you can freeze for an hour and a half directly. If you are not in a hurry, you can refrigerate for four hours. Overnight is better.

18. 

    Step18:Gilardine is softened as per step 9. Take 100ml of wild strawberry juice (because it's a mirror. I'll pour out the juice in the jam directly). After sieving, add gilardine. Put the water in the pot and heat it slightly (about 60 °. Too high temperature will affect the solidifying force of gilardine). Pour the juice on the cake surface. Refrigerate it for an hour. Then decorate the surface with your favorite fruit (forgive me It's too late to take a picture of the mirror

19. 

    Step19:Blow the mold around with a blower. Or cover it with a hot towel to release the mold easily. Once the fruit knife is set on fire, it can be cut easily. Isn't it very attractive? It's delicious