Cooking Steps

1. 

   Step1:Food preparatio

2. 

   Step2:Mix the whole egg liquid with sugar powder (25g) and almond powder until it is dr

3. 

   Step3:Use electric beater to whisk until smooth and white. Made of yolk past

4. 

   Step4:Protein with 30g of sugar. Stir wel

5. 

   Step5:Use the electric eggbeater to whisk hard foam at high speed (if there is a crooked shape, it is hard foam

6. 

   Step6:Take half of the egg white cream and add it to the egg yolk paste. Turn it over with a spatula and mix well

7. 

   Step7:Sift in low gluten flour (25g) and mix well. Then add the remaining protein cream and mix well again. Make batte

8. 

   Step8:Spread the baking paper on the baking tray. Pour in the batter. Level it with a scraper

9. 

   Step9:Preheat oven. Set to 200 ℃. 10 minute

10. 

    Step10:Put the batter in the baking tray. Start bakin

11. 

    Step11:Bake, take out and cool. Cut two pieces of cake into the mould for standb

12. 

    Step12:Cut the vanilla pods with a knife. Heat with milk until boilin

13. 

    Step13:Egg yolk and sugar (40g) are stirred until they are saccharified, i.e. there are no obvious granules

14. 

    Step14:Sift in low gluten flour and mix well. Make egg yolk past

15. 

    Step15:Slowly pour the boiled Vanilla Milk into the egg yolk paste. Pour and stir constantl

16. 

    Step16:Stir evenly. Pour back into the milk pot. Heat on a low heat and stir continuously until it solidifies locally. Leave the heat off. Stir continuously until it is thick. Make casserole

17. 

    Step17:Cling to the surface of Cassida sauce and cover with plastic wrap. Cool at room temperature for standb

18. 

    Step18:Butter is cut into small pieces and softened at room temperature. Beat slightly. Add half Cassida sauce. Beat quickly

19. 

    Step19:Add the other half. Continue to beat until the whole is light cream lik

20. 

    Step20:Add rum. Beat well. Make vanilla custard crea

21. 

    Step21:Put vanilla Cassida cream in the decoration bag for standb

22. 

    Step22:Wash strawberries. Cut half of strawberries in half. Cut the bottom of the strawberries directly. Use kitchen paper to dry the surface for use

23. 

    Step23:Cherry liqueur and purified water (15 ml) are mixed to make liqueur. Brush the colored side of the cake slic

24. 

    Step24:The cake pieces are placed at the bottom of the mold. The strawberries are cut close to the inside of the mold and surrounded by a circle

25. 

    Step25:Squeeze the custard cream into the first layer of the mold (one third of the height of the mold). Note that the space between the strawberries should be filled

26. 

    Step26:Remove the bottom strawberries and put them evenly on the custard crea

27. 

    Step27:Continue to squeeze the custard cream until the strawberries are almost covere

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