Creamy Strawberry Cake

Creamy Strawberry Cake

1. Cut the butter into small pieces and put it in a small pot, heat it on a low heat until the butter is melted (no picture is taken at this step)

2. Crush the biscuits with a rolling pin in advance (put them in a fresh-keeping bag and roll them with a rolling pin); pour them into the melted butter and mix well

3. Pour butter biscuits into cake mold and compact

4. Cut strawberries in half and put them around the mold vertically

5. Put the strawberry into a puree in a food processor, put it in a small pot, add sugar and stir well, turn on a low heat and boil slightly, then turn off the heat (stir while boiling to avoid muddy bottom), add the isinglass powder and stir evenly, set aside for later use

6. Animal whipped cream, add sugar and beat with ice water to 60-7% hair

7. Add in the strawberry diced sliced in advance and mix well

8. Pour the strawberry liquid made in step 5 and stir evenly with a spatula

9. Pour into the mold

10. Smooth the surface and put it in the refrigerator for more than 3 hours

11. When the time is up, take it out of the refrigerator and use a hair dryer or hot towel to blow or cover the outside of the mold for a while to release the mold smoothly.

12. Beat the butterscotch to 8-9% hair, put it in a piping bag, and squeeze it out

13. Place strawberries and sprinkle with colorful chocolate pins