Strawberry Cheese Cake

1. Separate the protein and egg yolk, and make sure that the bowl containing the protein is dry and oil-free.

2. Add 10 grams of white sugar to the egg yolk and stir well.

3. Add milk to the egg yolk and mix well.

4. Add corn oil to the egg yolk and mix well.

5. Sieve in low flour from the egg yolk and stir well.

6. Beat the egg white to coarse foam, add 10g sugar, continue to beat to fine foam, add 10g sugar, beat to wet foam, add 10g sugar, and finally beat to dry foam. Preheat the oven to 150 degrees.

7. Add one-third of the protein paste to the egg yolk batter, and mix the protein and batter evenly with a scraper.

8. Pour the mixed batter into the remaining protein and stir evenly.

9. Pour the batter into the cake mold, remove any bubbles, and bake in a preheated oven at 150 degrees Celsius for 55 minutes

10. Invert the baked cake onto the baking net and let it cool before demolding.

11. Cut the cake into 1cm thick slices, use two slices, one of which is cut into about 4 inches.

12. Soak the gelatin tablets in cold water until soft.

13. Wrap the bottom of the mousse ring with cling film (to ensure that the cling film is not wrinkled, which is the key to the smooth surface of the cake)

14. Cut the strawberry vertically and place the pattern inside the mousse circle with the incision facing downwards.

15. Add sugar powder to the egg yolk.

16. Use an egg beater to beat until the egg yolk turns white and the sugar powder melts.

17. Add mascarpone cheese to the egg yolk.

18. Use an egg beater to beat the egg yolks and cheese until smooth and free of small particles.

19. Beat the light cream until thick.

20. Take half of the light cream and mix well into the cheese batter.

21. Pour the mixed cheese batter into the remaining cream and mix well.

22. Melt the gelatin slices in hot water and add two tablespoons of cheese batter.

23. Mix the cheese batter and gelatin well.

24. Pour the mixed gelatin mixture into the cheese batter and stir quickly until thick.

25. Pour the cheese batter into the mousse ring, and cover the strawberries that have not reached the bottom with a 4-inch cake slice.

26. Cut two or three strawberries into small pieces and sprinkle them on the cake slices.

27. Pour in the remaining cheese batter to a height of 1 centimeter from the top of the mousse ring.

28. Cover a slice of cake, flatten it, and refrigerate for at least 4 hours. Remove from the mold with the surface facing upwards.