1. Whipped cream
2. Cut the cake base into three slices on average
3. Wash the strawberries, remove the stalks, and cut into cubes
4. Spread a layer of cream on the cake slice and cover it with diced strawberries
5. Spread a layer of cream on the diced strawberries
6. Cover the cake slices and repeat the above steps to make three slices of cake
7. Spread cream all around the surface of the cake and put it in the refrigerator
8. Pour milk, sugar, and cocoa into the pot, heat it to a boil, and stir slowly until the cocoa powder is completely dissolved.
9. Soak the gelatine in cold water to soften it
10. Turn off the heat when the cocoa paste has a slight consistency when stirred. Add the softened gelatin tablets when the temperature drops to the point where it is not hot, and use the residual temperature to stir until the gelatin is melted.
11. As the temperature of the cocoa paste decreases, its viscosity will become higher and higher. Filter the cocoa paste with a mesh screen
12. Move the cake to the baking net and put a baking tray under it to facilitate the recovery of cocoa paste. Pour the cocoa paste cooled to about 30 degrees evenly on the body of the cream cake
13. Pour over the cake body, use a spatula to move the cake to a plate, and continue to refrigerate for half an hour.
14. Simply decorate the surface of the cake.
Tips:This glaze will remain mirrored for 24 hours. I left it in the refrigerator for two days before decorating and taking pictures, but it has lost its initial luster.
