Cooking Steps

1. 

   Step1:Add 120g of sugar to 3 eggs at room temperature and 8g of honey (or equivalent amount of water MALT). Beat with hand whisk until the sugar melt

2. 

   Step2:Sit in the hot water in the egg basin, stir it while testing the temperature by hand. It's warm to leave the hot water at about 40 ℃. Beat the egg with the beater at high speed until the egg head is lifted. The drop of egg liquid will not disappear for about 3 minutes. Finally, beat it at low speed for 2 minutes

3. 

   Step3:Butter and milk melt in wate

4. 

   Step4:Sift 135 g of low powde

5. 

   Step5:The scraper passes in the direction of the white arrow. Then turn it up. Press the red arrow on your left hand. Move the egg bowl half a turn counter clockwise. Repeat steps 1 and 2 until no dry powder is visibl

6. 

   Step6:Put the scraper flat on the cake paste. Pour the milk butter on the scraper. Pour in the cake past

7. 

   Step7:Use a scraper to mix the cake paste 80100 times. That's the mixing method of step 5. The final cake paste is glossy. It falls in a smooth state. Pour the cake paste into a 6-inch round mold paved with oil paper. Shake off the big bubbles

8. 

   Step8:Put it in the preheated oven. Middle and lower layers. Heat up and down for 160 ℃. 40 minute

9. 

   Step9:Because there is oily paper, it can be directly demoulded and coole

10. 

    Step10:Divide the cake into 45 pieces after cooling. Only two of them are needed. The thinner on

11. 

    Step11:Break the biscuit into pieces or put it into a sealed bag. Crush it with a rolling pin. Dissolve the butter in water, and mix the butter and biscuit crumbs

12. 

    Step12:The 7-inch round mold is padded with oil paper. The biscuit is pressed with a spoon to make the biscuit flat. Refrigerate it in the refrigerator

13. 

    Step13:Prepare to make mousse gilding slices, cut them into small pieces, soak them in ice water, refrigerate them in the refrigerator for more than 15 minutes. The pictures are ready to be soaked

14. 

    Step14:Drain the water and melt the gilding tablets in wate

15. 

    Step15:Add lemon juice and melted mousse to the thin yoghurt. Mix well. I use blueberry yoghurt. It can be original.

16. 

    Step16:Whipped cream with 45 grams of sugar. Whisk to a textured but flowing condition.

17. 

    Step17:Put the yoghurt mixed with gilding into the crea

18. 

    Step18:Mix well to make mousse paste. If you want to be more delicate, you can sift it.

19. 

    Step19:Put the mousse paste into the circular mold with the bottom pressed. Then put a 6-inch sponge cake. Press the cake slightly into the mousse paste to make the cake and mousse paste fit better. Refrigerate for about 1015 minutes. Take out the circular mold. Pour in another layer of mousse paste. Put in another slice of cak

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