1. Add sugar to the eggs without beating, wait until the sugar is completely melted
2. Beaten egg
3. Mix low powder, cocoa powder and baking powder evenly
4. Pour the mixed flour into the egg paste and stir evenly
5. Then add milk and melted butter and mix well
6. Pour into the mold, preheat the oven, bake at 170 degrees for about 37 minutes
7. After being baked and let cool, then demoulded
8. Cut into 3 pieces for later use
9. Whipped cream ➕ icing sugar
10. Whipped whipped cream, set aside
11. Whipped sweet cream (no powdered sugar required)
12. Rum slurry: add sugar to boiling water, let the sugar melt and let cool, add rum and stir evenly, set aside
13. Melt the chocolate in water, put it on a plate and smooth it out, put it in the refrigerator for more than ten minutes, and just keep it hard and set aside
14. Take out the refrigerated chocolate with a knife and spoon, scrape the chocolate pieces, and set aside
15. Scraped chocolate chips
16. Take a piece of cake base and brush evenly with rum paste
17. Spread a layer of whipped cream, and scatter the cherries on the cream (it is recommended to use canned cherries, which taste better than fresh fruit)
18. Take another piece of cake base and brush it with rum syrup and cover it, and then repeat step 17
19. Spread light cream on the top of the cake and sweet cream on the side (sweet cream is not easy to thin, avoid dripping)
20. Roses take apart
21. Paste rose petals
22. Sprinkle the prepared chopped chocolate on the surface of the cake, cut half of the mango into slices and make a flower shape, decorate with a cherry in the middle, and decorate with rose petals around, decorate with some cream on the petals
23. Side finished drawing
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