Cooking Steps

1. 

   Step1:Prepare one egg, 30g sugar, 15g almond powder and 20 low gluten flour.

2. 

   Step2:Mix 15g almond powder and 20g low gluten flour and sift them.

3. 

   Step3:Egg yolk protein separatio

4. 

   Step4:Add 20g sugar twice to the egg white until it is hard to foam. Lift the eggbeater to leave a sharp upright angle.

5. 

   Step5:Break up the egg yolk with 10g sugar. Add in the protein cream and mix well.

6. 

   Step6:Pour in the protein cream and mix wel

7. 

   Step7:Add sifted powde

8. 

   Step8:Cut half and mix evenly.

9. 

   Step9:Pour into 22 * 17 mold. Bake in preheated oven. Bake for 8 to 9 minutes.

10. 

    Step10:Fresh strawberry mousse ready ingredients - strawberry jam 50g, lemon juice 10ml, gilding slice 3.5g , light cream 60ml.

11. 

    Step11:Whipped cream 60ml to eight part

12. 

    Step12:Strawberry jam 50g, lemon juice 10ml boil, add the gilding piece soaked in drained water, stir well until the gilding piece melt

13. 

    Step13:Add cream and mix wel

14. 

    Step14:The mousse paste is poured into a 15 * 10 mold and sent to the refrigerator for cold storage and finalization.

15. 

    Step15:The ingredients of French strawberry filling are ready - strawberry jam 100ml, gilding tablet 3G.

16. 

    Step16:Bring 100ml strawberry jam to a boil. Add in the gelatine slices soaked in drained water. Stir until the gelatine slices are melted.

17. 

    Step17:French strawberry stuffing into mousse mold. Refrigerate.

18. 

    Step18:Prepare the ingredients for brandy cherry wine (15ml) and 18 degree pomegranate syrup (20ml). Mix 15 ml cherry brandy and 20 ml pomegranate syrup of 18 degrees.

19. 

    Step19:Lemon cream yoghurt mousse ready ingredients - yoghurt 50ml, sugar 10g, lemon peel 1 / 3, gilding slice 3.5g , cream 70ml, strawberry flesh 60g.

20. 

    Step20:Yogurt 50ml, sugar 10g evenly stirre

21. 

    Step21:Gilding 3.5g Soak the hair, drain the water, separate the water and melt. Add the gilding liquid into the yoghurt and stir evenl

22. 

    Step22:Add lemon peel and peel 1 / 3. Mix well.

23. 

    Step23:Whipped cream 70ml to 7 for distributio

24. 

    Step24:Add it twice and mix well.

25. 

    Step25:Almond sponge cak

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    Step31: