Separate the egg yolk and egg white, add 45g white sugar and vanilla extract to the egg yolk, stir with eggbeater until the egg yolk liquid appears in a line.
Add the remaining 45g of sugar to the protein three times, whipped with the egg beater to the protein, and lift the eggbeater at a right angle.
Add the egg yolk to the protein and mix it.
Sift the sieve into low powder and mix well to form a batter.
Put the batter in the piping bag, spread a piece of oil paper on the baking sheet, squeeze the batter into a continuous S shape, and put a little powdered sugar on the surface.
Take another baking tray and spread the oil paper, and extrude a 15 cm round cake bottom with a little powdered sugar on the surface.
Take another baking tray and spread the oil paper, squeeze out the long finger biscuits and round biscuits on the surface, sift a little powdered sugar on the surface, let stand for 5 minutes and then sieve a little powdered sugar.
Bring the baking tray into the oven and bake at 190 degrees for about 5-10 minutes. Remove the biscuits after baking.
Add egg white to 25g white sugar and mix well. Add low powder and stir into batter.
Mix the milk and vanilla extract, boil over low heat until boiled, add to the egg yolk paste in step (1) and mix well.
Then pour (2) back into the pot, heat it to boiling with medium heat, stir while boiling, add hot soaked fish glue and stir evenly to melt.
Add rum and mix well after cooling.
The whipped cream ice cube water is whipped with a blender to 8 distribution, you can pull out the small vertical angle, add the step (4), mix evenly, and become the vanilla kastami mousse
Take out the baked S-shaped biscuits and the bottom of the round biscuits, visually measure the height of the curtains, and cut off the excess cake on both sides with a knife.
Put the cake on the bottom, wrap a piece of cake on the bottom, and brush the sugar liquid on the bottom and edges (pour sugar 50g and 25g water into the pot and boil, add rum after cooling)
Pour the vanilla kastami mousse into the mold 1/3 position, and then put a layer of finger biscuits brushed with sugar liquid
Pour a layer of vanilla kastami mousse and place a layer of finger biscuits with a sugary liquid
Pour the vanilla kastami mousse
Take a squeeze bag and load a flower mouth converter to load the round hole nozzle
Pour the rest of the vanilla custard mousse into the squeeze bag, put a mousse filling on the surface of the cake, sift a little powdered sugar around the surface, and smooth the surface with a spatula
Put on the cookie flower mouth, squeeze a few small flowers on the surface evenly, and then put the round biscuits on the melted chocolate and arrange it on the small flowers.
The edges of the finger biscuits were cut shorter, and the seams were visible on both sides. For the first time, no experience, you can forgive me. The three eggs used this time, in addition to baking the top three cake accessories, there is excess paste, I baked the digital cake and small cake that the child likes.