Eggs 50g, milk 100ml, flour 70g, light cream 10g, granulated sugar 45g, 10g of custard flakes, strawberries 100g

II. Preparation method

The first step is to add sugar to the egg yolks and beat with a whisk until white.

The second step is to add the sugar in three parts, and beat quickly until the texture appears, and the final state of nine points with a small play hook.

Third, add the egg whites to the egg yolks and beat with a whisk to form a paste, sift in the flour and mix well, until no dry powder remains.

The fourth step, put into the oven, 160 ℃ top and bottom heat bake 20 minutes.

Step 5: Divide the cake into three equal layers, then divide each layer into three circles.

Step 6, wash the strawberries and cut them in half, break them up with a ricer and beat them into strawberry sauce to add to the melted milk and gilette slices evenly.

Step 7: Whip the light cream with powdered sugar until it reaches 60%. Pour the strawberry mixture into the whipped cream and mix well.

Step 8, put the strawberry mousse filling into a piping bag, put two circles of cake blanks on the bottom of the mold, fill the empty space with the mousse filling, put the halved strawberries on the side of the mold, and then put a layer of cake blanks, and then fill the mold with all the mousse filling.

Step 9: Chill the cake in the refrigerator for 4 hours for better results, and take it out of the refrigerator and blow around the perimeter with an air blower to release the mold. Finally, arrange the strawberries around the mold as decoration.