1. Separate the egg white and egg yolk, add sugar to the egg white, and use an electric whisk to beat until dry foaming.
2. Add egg yolk and stir well, sift in low-gluten flour and almond flour, and mix well.
3. Put it in a piping bag for later use.
4. Squeeze the batter into the baking pan and smooth the surface.
5. Preheat the oven in advance, fire up and down 180 degrees, bake for 20 minutes.
6. Let cool after baking, and cut two pieces of cake.
7. Wrap the bottom of the mousse ring with tin foil, put a piece of cake base, and brush with rum sprinkle and strawberry juice on the cake base.
8. Soak the gelatine slices in ice water and set aside.
9. Add whipped cream to powdered sugar and beat to 60% with an electric whisk.
10. Add the soaked gelatin flakes to the milk and stir until it melts.
11. Add the whipped cream and mix well.
12. Pour in the mousse, add the blueberry pulp, and then add a piece of cake. Keep in the refrigerator until set.
13. Soak the gelatine flakes in ice water to soften, add appropriate amount of water and gelatine flakes to the strawberry jam, and stir until it melts.
14. Then, pour it into the solidified mousse paste and keep it in the refrigerator until it solidifies.
15. Soak the gelatine slices in ice water and set aside. Add the whipped cream and stir until it melts.
16. Then, add strawberry jam and sugar and stir until melted.
17. Finally, pour it into the solidified mousse paste. Keep refrigerating until solidified, that's all.
