Egg yolk into the pot and add 45 grams of fine sugar
Use a manual egg beater to beat the egg yolk to a swelled viscous color.
Protein is added three times with sugar
Beat the protein to dryness and beat the egg on the egg to a right angle
Pour the egg yolk paste into the meringue and mix well
Sifting into the low-gluten flour while mixing
Always stir it until there is no dry powder.
Use a round garland, squeeze the batter onto the baking tray, sieve the powdered sugar, and put it into the oven for 180 minutes and 12 minutes.
Squeeze a round piece on another baking tray, the size is larger than the mold, the baking tray can only be baked one by one, and a total of 2 pieces are baked.
Bake well and let cool, cut according to the size of the mold, the fence must be connected well, there is no place to expose
Light cream and 60 grams of fine sugar at high speed
Light cream is sent to a state that barely flows
Strawberry stalked with a blender
Pour the strawberry rind into the whipped cream and mix well.
Gelidine is soaked in cold water in advance, then melted in water, pour the gelatin into the cream and mix well.
Pour 1/2 mousse into the mold and place half of the strawberry
Cover another piece of cake
Pour in the remaining mousse solution, 9 minutes full, put it in the refrigerator and refrigerate overnight, take out the decoration the next day.
The remaining mousse can be put into a small bowl and combined with the scraps of the cake.