Cooking Steps

1. 

   Step1:After the eggs are broken up, add in the fine sugar. At the highest speed, the egg liquid will expand and turn pale. The beater can leave traces after scratching the batter. At this time, you can see that there are big bubbles in the batter. At the middle speed, continue to beat the batter. Remove the big bubbles. The batter will gradually become glossy and delicate. Lift up the beater. The traces of the dropped batter will not disappear immediatel

2. 

   Step2:Sift in low gluten flour and mix evenl

3. 

   Step3:Dilute pumpkin puree 1 with corn oil and mix it into batter. Stir gently until it is evenly poured into the mold. Preheat in oven for 180 degrees and bake for 17 minutes

4. 

   Step4:Drain the honeyed pumpkin. Do not pour out the water. Keep the cake slices for a while. Mix the pumpkin puree 2 and cream 2. Set aside

5. 

   Step5:After the cake slices are baked, they will be put out of the oven for cooling

6. 

   Step6:Whipped cream 1 with sugar 2 dozen to 8

7. 

   Step7:Mix 1 / 3 whipped cream with pumpkin puree 2 to make pumpkin crea

8. 

   Step8:Divide the cooled cake into three equal parts. Brush the sugar water from the honey soaked pumpkin respectively to make the cake fully wet

9. 

   Step9:Take a piece of cake. Put it in the bottom of the mold, squeeze in Pumpkin Cream, and then put in the honey soaked pumpkin (I missed the picture of this step. Make it up by changing the weather

10. 

    Step10:After paving, cover a piece of cake and brush sugar water on the surfac

11. 

    Step11:Squeeze the whipped cream, then put the Caramel Cream in the mounting bag and cover it with the last piece of cake. Then press the cake gently and refrigerate it for an hour (if there is any mascarpone, you can also take 3050 grams of whipped cream and add them to the whipped cream

12. 

    Step12:Take out the frozen cake and buckle it on the pad pape

13. 

    Step13:Cream the surface, cut off the ends and decorate it a little