Step 2 bake a sponge cake first

3. Make sugar and wine, add water and fine sugar to the pot, boil until boiling, turn off the fire, and add liqueur after the dessert cools.

4. Wash the strawberries carefully with cold water, remove the pedicels, gently wipe them with kitchen paper one by one, select a proper amount of strawberries with beautiful shapes for surface decoration, and cut the rest into thin slices about 7 mm thick.

5. Remove the padding paper around and at the bottom of the cake and cut the cake with a serrated knife with a blade of more than 30cm. First, cut the uneven surface of the cake into a thin layer and smooth it. Then, with the help of a cake divider or toothpick, the cake is cut into three pieces with almost the same height, and the excess debris on the cake surface is removed with a brush.

6. First put the sliced cake aside and beat the whipped cream. Add fine sugar or powdered sugar to the whipped cream (adding powdered sugar will make the cream more delicate), put the whole mixing basin into ice water, and stir with electric egg beater from low speed to high speed. During the operation, be sure to put the mixing basin into ice water.

7. Change hands when granulating, and the stirring direction is random. Stir back and forth clockwise and counterclockwise, and the cream will become more and more delicate.