Ingredients 1 (sponge cake)

3 whole eggs (about 150g)

65g cake flour

15g milk

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15g unsalted butter

75g sugar

Ingredients 2 (decoration)

300g whipping cream

Adequate amount of strawberries

30g fine sugar

Ingredients 3 (sugar and wine liquid)

2 tsp sugar

2 tbsp hot water

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2 tsp rum

How to make strawberry cake with fresh cream

Beat the whole eggs and add all the fine sugar at once, put it on the hot water pot and heat it Whisk until the egg liquid feels hotter than body temperature with your fingers. After leaving the hot water, continue to whisk until the egg liquid will feel piled up when it flows down, and it will not disappear for a period of time (if the temperature drops, you can put it into the hot water pot again. Whisk on top)

Sift in the low flour in batches and stir until there is no dry powder. Add the next powder each time after the dry powder disappears. The action is to pick up the egg batter from the bottom of the basin and turn it over. On the opposite side

Add the melted milk and unsalted butter, stir evenly

Pour it into the baking pan, smooth it out, and lightly flip the baking pan. The middle layer is 185 degrees, about 12 Minutes, bake the surface until golden.

After taking it out of the oven, place it on the grill. When it is warm to the touch, turn the baking sheet upside down and cover it. After cooling, use a 6-inch square mousse mold to cut three slices

Add the light cream in three batches and add the caster sugar, beat until 7 to 80% of the time, refrigerate for later use

Add 2 tablespoons of hot water to 2 tablespoons of hot water. Mix a small spoonful of sugar to dissolve, then add 2 small spoonfuls of rum after cooling to make a wine syrup

Brush a piece of cake with a layer of wine sugar liquid, spread a thin layer of fresh cream, and put strawberry slices on it. Spread another layer of fresh cream to cover the strawberries, stack a cake slice, repeat, and finally spread a layer of fresh cream on the surface, and decorate with fresh cream and strawberries