1. Put the cake body into the bottom of the bowl and brush with rum
2. Stir and soften the mascarpone
3. Add the egg yolks and sugar and beat until white
4. Add the egg yolks and sugar and beat until white
5. Whip the egg yolk paste while adding mascarpone
6. Whip the cream until neutral foaming
7. First mix the cream batter 3/1 into the egg yolk batter, and then mix it all evenly
8. First mix the cream batter 3/1 into the egg yolk batter, and then mix it all evenly
9. Put it into the prepared bowl and put it in the refrigerator for 3 hours
10. Cocoa powder on the surface for ready-to-eat
