1. First make the bottom part of the cake:
2. Butter melts into liquid
3. Put the digestive biscuits in a fresh-keeping bag and roll them into fine powder with a rolling pin
4. Add cookie crumb
5. And stir evenly with a spatula
6. Pour the mixed biscuits into a 6-inch round cake mold, press firmly with a spatula, and refrigerate for more than half an hour
7. Then make the cheese part:
8. Cut the cream cheese into small pieces and put it in a container
9. Stir the insulated water until it is fine and smooth, then add the fine sugar and mix well
10. Add 50 grams of milk and mix in one direction; add another 50 grams of milk and continue to mix well
11. Put in the gelatin slices that have been soaked in cold water and stir with a whisk until the gelatin slices are melted.
12. At this time, the cheese paste is still separated by hot water, if the water is cold, add some hot water to melt the gelatine slices
13. Split the cherries in half and remove the pits
14. Put half of it into the cheese paste and mix well
15. Take out the cake mold, pour the mixed cheese paste into the cake mold, tap the mold several times to shake out the big bubbles
16. Circle the remaining pitted cherries and place them on top of the cheese paste
17. Put it in the refrigerator for an hour and a half and take it out of the mold. Use a mixture of softened cream cheese and powdered sugar to squeeze into six small flowers. Each small flower can be decorated with a whole cherry. If you like, you can squeeze another cream cheese flower in the middle and insert a chocolate birthday card
Tips:1. When demolding, you can use a hair dryer to blow around the mold a little, or use a hot towel to surround it, it is very easy to demold;
2. If you like, cherries can also be replaced with fruits such as mango or peach. Fresh fruits are recommended.
※For more baking, please pay attention to my public account [Ma Lin's Dim Sum Book]
