Cooking Steps

1. 

   Step1:Preheat the oven to 190 °. Prepare an 8-inch cake mold and spray oil on it. Put part of the cake liquid into the basin and beat it to 23 times of the hair degree. Then sift the powder in another basin. Add the batter twice into the batter. Use a spatula to stir the batter from the bottom to the edge of the basin slowly and evenly (do not stir it in a large scale. It is easy to defoamer). Pour the batter into the prepared mold and bake it in the middle layer of the oven for 15 minutes. When the cake is baked, cool it and cut it into two layers.

2. 

   Step2:Put the cherry juice, sugar and corn starch into the pot and heat them on the fire. Keep stirring until the viscous color of the liquid becomes darker. Add the cherry and continue stirring until the fire is turned off. Put the cherry into the iron pot and spread a layer of preservative film on the surface of the jam to prevent contact with the air. Put it in the refrigerator for cold storag

3. 

   Step3:Prepare the vanilla cream - mix the thick cream, sugar and vanilla sauce in the blender until stiff. I've played a little bit of this. But after a while, I think I can call 150g to prepare for the next step of chocolate mouss

4. 

   Step4:Chocolate mousse - boil the light cream over the fire and pour it on the dark chocolate. Let stand for 30 seconds and stir evenly. Wait until the mixture temperature drops to 35 ° and add the prepared 150g vanilla cream. Mix water and sugar in another bowl at the same time. Set asid

5. 

   Step5:Assembly - two pieces of cake germ are brushed with sugar water. It won't taste so dry. Then assemble according to the schematic diagra

6. 

   Step6:If you like, you can also add your favorite fruit

7. 

   Step7:The dark chocolate decoration is free to play. It's then sprinkled with a mixture of sugar and cornstarch.

8. 

   Step8:This is the birthday cake I added sugar outside.