Cooking Steps

1. 

   Step1:Beat the eggs and mix them. Put in the mixture of sugar, red koji powder and pigment powder. Mix them evenly, then use the stirrer to stir them twice. Add mascarpone cheese. Stir well in a blender. Sift the flour, baking powder and cocoa powder. Pour them into the mixture before mixing. Continue to mix well. Add the melted part of the butter. Stir gently from the middle to the outside until the surface is smoot

2. 

   Step2:Spread a little butter in the mould. Pour in the mixture to fill three quarters of the mould. Shake gently and evenly. Put it in the oven. Take it out after 160 ℃ for half an hour. Let it cool still

3. 

   Step3:Heat the gelatine slices in a pot and melt them. Pour them into the cream cheese. Stir with a scraper. Add in the sugar powder. Stir with a blender to make the cream on the outside of the cake

4. 

   Step4:Put the cool cake embryo. Take out the middle part. Cut it into 4 pieces horizontally with a knife. Cut off the circumference of each piece. Trim it to a smaller size than the mold. The first cake is placed at the bottom of the mold. The cream placed in the mounting bag is pressed onto the cake. The other three cakes are spread in the mold in this way. Put them in the refrigerator for 25 minute

5. 

   Step5:Cut the strawberries into two parts. Wrap each one with gilding liquid. Heat the outside of the mold for demoulding. Put strawberries on it. Paste white chocolate chips around it. Put some gold foil on it. Finish.