Cooking Steps

1. 

   Step1:Slice the cake into the size of the mold and put it into the bottom of the mold for standby. Gelatine tablets were soaked in ice water for 510 minutes.

2. 

   Step2:Beat the strawberry puree. Mix it with sugar. Heat it in a pot. Then put in 2 pieces of gelatine. Stir until the gelatine melts. Turn off the heat. Cool and mix well with rum.

3. 

   Step3:Mix 200g of fresh milk oil and 20g of sugar. Beat until it is foamed. It is a thick and flowing state. Mix with strawberry puree and pour into the cake pad. Pour in 90% of the cake. Refrigerate for 15 minutes.

4. 

   Step4:Mix 50 grams of strawberry jam and 30 grams of water. Heat and stir. Add the remaining 1 / 2 slices of Geely Ding. Stir until the Geely Ding melts and turn off the heat.

5. 

   Step5:Take out the strawberry puree cream which is basically solidified on the surface from the refrigerator. Slowly pour the jam layer into the surface, and then put it into the refrigerator for more than 4 hours to eat.