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1. Remove the stalks of cherries and wash
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2. Remove the core and marinate with 300g sugar for 1 hour
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3. Put it in the pot, low heat
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4. Simmer the soup slowly
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5. Collect the juice until it becomes thick, put it in a container, and let it cool for later use
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6. Beat the eggs into a clean container, beat with a whisk, add 70g sugar in 3 times
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7. The egg mixture is whipped until a figure 8 is drawn on the surface with the egg mixture and it does not disappear immediately
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8. Sift the flour into the egg batter, sift one layer up and down gently and quickly, and then sift another layer
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9. Sift all the flour in, stir until no dry powder is visible, then add corn oil and continue to stir until the batter is smooth and the oil is completely mixed
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10. Put the batter into the piping bag. First squeeze the shape of Mekbal into the batter
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11. Continue to pour the batter and fill it up to 8 minutes full of the mold
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12. Preheat the middle layer in the oven at 190 degrees and bake for about 25 minutes
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13. After cooling off the mold, put in the made cherry jam
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14. Garnish with fresh mint
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Tips:1. There is no need to add water to make cherry jam, just use the water that the pulp meets the sugar to boil.
2. The batter should be stirred gently and quickly up and down to avoid defoaming
3. Spread a little butter on the inner layer of the mold for easy demolding
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