2. Add fine sugar and vanilla extract to the eggs. Stir well with a manual whisk, don't send it away. Mix low-gluten flour and baking powder, sieve and add to eggs. Stir into batter.

3. The butter has melted into liquid, so pour it into the batter. Stir with an egg beater into a slightly liquid batter as shown in the figure.

Pad the 4.8-inch square plate with tin foil, pour in the batter and scrape it flat with a scraper. Preheat the oven at 140 degrees for 5 minutes, put the baking tray in the middle layer, and bake at 140 degrees for 7 minutes until the surface is golden. After baking, take it out, tear the tin foil apart and let it cool. Cut the cake into three pieces of the same width.

Let's make strawberry cream at this time. 45g butter softens. I was softened and liquefied by accident, so I had to put it in the refrigerator and refrigerate it again 15 minutes. Pour in powdered sugar. Electric egg beater whipped butter at low speed until it turned white and swollen.

6 Mix condensed milk, honey, lemon juice, rum and vanilla extract. Pour the mixture from the previous step into butter for 2-3 times, and then pour it into the next time after beating it evenly with an egg beater. Milk is also added in 3-4 times, and then stirred evenly. Adding it all at once will separate oil from water. The whipped cream is delicate. Add strawberry jam. Stir well with a spoon and strawberry cream will be ready.

7.30g of fine sugar is boiled in 35g of water, cooled, and 8g of rum is added to make rum syrup. Brush rum syrup all over the cake slices.

8. Squeeze strawberry cream and try to squeeze it better next time. Press another piece of cake on it. Brush the same with rum syrup, then squeeze in cream and cover with the last piece of cake. Refrigerate the cake in the refrigerator 1 hour.

9. Gelatine tablets are softened with cold water. 40g strawberry jam and 30g water are put in a milk pot, stirred evenly and brought to a boil. Add the softened diced Jilin slices, melt them and put them in the refrigerator for 30 minutes. Take out the cake, cut off the sides slightly, reveal the neat cream filling, and wrap it with Mu Si paper. It doesn't matter if there is none. After the jam cools, decorate it on the cake surface. Put the cake in the refrigerator again for more than 3 hours. After the jam on the surface is solidified, put strawberries cut in half.

10. 10g white chocolate is melted by insulating water. Squeeze chocolate on the surface of the cake with a piping bag as decoration. Remove the Mu Si wrapping paper. Strawberry jam doesn't look strong enough. It may not look as good as blueberry jam.