STEP 1/24
Put about 80% soft meringue with 3 egg whites and white sugar.
STEP 2/24
When the whipper is lifted, it flows down and draws a ribbon, but it is placed on the side for a while by raising the mark to the extent that it remains on the surface.
STEP 3/24
Put eggs, yolks, and brown sugar in hot water in medium hot water to keep it warm and increase the foam by about 80%.
STEP 4/24
When the three-step foam is complete, put the meringue one more minute at high speed and mix the sifted powders (salt, soft, baking powder, cocoa powder) into the three-step foam.
STEP 5/24
Add the meringue on top and mix.
STEP 6/24
Pour a small amount of dough into vegetable oil and mix thoroughly, then put it back into the dough and mix thoroughly.
STEP 7/24
Lay on parchment paper or silicone paper and pour in the dough. Fan Size 38 cm 29 cm
STEP 8/24
Bake in a 170-degree oven for 15 minutes to cool.
STEP 9/24
Cut the edges and cut the sheet to be placed on the side and the sheet to be placed inside according to the size of the cake to be made (8cm high and 15cm diameter cake size).
Cut the sheet to be placed on the side into 8cm x 50cm pieces, and prepare three sheets so that it is 10cm in diameter and 1cm in height.
STEP 10/24
Dissolve dark chocolate and milk chocolate in a double bath completely.
STEP 11/24
Microwave it for 30 seconds, stir it, heat it for another minute, add warm whipped cream A, and make ganache.
STEP 12/24
Move it to a bigger bowl and mix it with a whipper to make a smooth ganache.
STEP 13/24
Add 350g of cold whipped cream to the ganache and mix it, cover it with plastic wrap, and ripen it overnight in the refrigerator.
STEP 14/24
Attach the wrap to the cream, and cover it with the wrap to block the air.
STEP 15/24
Whip the cake to 80% smooth just before assembling it the next day.
STEP 16/24
Slice only 5-6 strawberries and prepare the rest as a whole.
STEP 17/24
Place a cake sheet on the inside of the transparent band. If the thickness of the sheet is uneven, cut the thickness evenly with a saw knife.
STEP 18/24
Put the stamped round sheet on the floor.
STEP 19/24
Squeeze the chocolate cream.
STEP 20/24
Cover the sheet and press it to prevent air from entering.
STEP 21/24
Squeeze chocolate cream again and put sliced strawberries on top.
STEP 22/24
Re-squeeze the cream over it and cover it with a sheet.
STEP 23/24
Finally, squeeze the cream and cover the top.
STEP 24/24
Put a whole strawberry on it, apply a maze, and decorate it with gold leaf to complete it.