Cooking Steps

1. 

   Step1:Before you start, prepare 1. Baking cup with a diameter of 6.5cm (the mold near the circle at the bottom is OK), 2. Oil paper (the size of baking tray), 3. Flower mouth with a round mouth (10 mm), 4. Gauze (18 * 18cm), 5. Flower mounting bag (used for milking paste), 6. Several raspberrie

2. 

   Step2:First, make a small cake - first beat the egg white until it's dry and foamy. Then add the sugar into the yolk and mix well

3. 

   Step3:The second step is to add the protein into the yolk paste. After several times of stirring, sieve in the low powder. Continue to stir evenl

4. 

   Step4:Finally, put the batter into the round mouth mounting bag. Extrude a circle with a diameter of 2cm on the baking plate. Bake it at 180 degrees for about 13 minutes, then take it out and cool it for use

5. 

   Step5:Next, make raspberry syrup - pour all raspberry puree, sugar and water into a small pot. Heat it to boiling over a medium low heat, then pour it into a small bowl and cool it. Then add raspberry vodka and mix well.

6. 

   Step6:At this time, let's soak the cake in sugar water. Take it out for use

7. 

   Step7:Let's start to make the white cheese stuffing - this time, we chose Bergeret shafero cheese (goat cheese). Before making, please take it out in the refrigerator and let it soften at room temperature

8. 

   Step8:The first step is to beat the cream to 5 and distribute it (with a little liquidity

9. 

   Step9:The second step is to add the white cheese into the cream. Use the hand eggbeater to mix evenly. After mixing evenly, place it in the refrigerator for cold storage

10. 

    Step10:The third step is to make Italian protein cream, add sugar and water together into a small pot, boil to 114 ℃, and then wash into the protein that has been sent to dryness, and then send the protein cream to uprightnes

11. 

    Step11:Add the Italian protein cream into the cheese paste three times. Mix the cream and the cheese paste with a hand beater like a fish. Be careful not to mix too much, which will result in oil-water separatio

12. 

    Step12:We put the mixed cheese stuffing into the decoration bag. After the circular cup is laid with gauze, the decoration bag is cut. Then we can squeeze the cheese stuffing into the gauze. When it's about half full, we press the small cake into the center of the cheese stuffing. Put a raspberry on it, and then squeeze the cheese stuffing to cover it. Then hold the upper end of the gauze and rotate it gently. Put it into the refrigerator for 2 to 3 hour

13. 

    Step13: