1.
1 Brandy + dried longan mixed and soaked and sealed and refrigerated, soaking for about 3-4 days (minimum soaking time takes one day)
Before making the cake, separate the dried longan and the soaked longan wine
2.
2 After material B is mixed, boil it over low heat until it is completely melted + the longan wine of method 1....use it after cooling
3 Sprinkle a small amount of flour on the drained longan meat, stick it evenly and set aside
3. 4 Stir the egg yolk evenly with a whisk, then add the melted butter + black syrup in two batches, mix and stir evenly
4. 5 After adding the fresh cream and mixing well, add the sieved low powder + cinnamon powder in two times, and mix well before each addition.
5. 6 After mixing 2/3 of the amount of chopped walnuts + longan meat, add it to the cake batter and mix gently
6.
7 After the egg whites are beaten with an electric whisk until thick foam, add lemon juice + sugar to beat the meringue until hard foaming, the meringue is pulled up, has sharp corners and stands upright
8 The meringue is added to the batter of Method 6 in two times, and mixed in a cut and mixed manner. Do not make a circle to defoam
