1. Wash the mulberry, soak it in light salt water for about 15 minutes, rinse it again, marinate it with proper sugar for 30 minutes, then put it into the pot and boil it with proper water and ice sugar for 15 minutes, scoop out a glass of mulberry juice for standby, and then cook it slowly on a small fire, finely and finely, smash it with a cooking machine, and then boil it until it is thick;
2. Two pieces of Qifeng cake bottom for standby;
3. In the softened cheese, add sugar and stir until the sugar melts. Add 2 pieces of gilding tablets soaked in cold water, milk, sugar and warm water and stir until smooth;
4. Whipped cream (if the cheese paste in front is very sweet, whipped cream can be dispensed without sugar) until it is 6-7 and distributed, then poured into the cheese paste and stirred evenly;
5. Put the bottom of the cake into the cake mold, pour in half of the cheese paste, refrigerate until it solidifies;
6. Add 30g of the remaining cheese paste (or more, as you like, but the red jam without added stabilizer will turn blue when it meets acid, which is harmless due to the reaction of natural chromoside), mix it evenly for standby, take out the solidified cake, put in the remaining cake slices, cut a jelly in the middle of the cake slices, put the jam in, refrigerate and take out again, pour in the remaining cheese paste, Then prick into the refrigerator and refrigerate until it solidifies;
7. Add half of the juice scooped out from the jam to the gelatine, stir and melt it, then pour it on the cake paste, pour it thicker, it will look better. Put it in the refrigerator again, refrigerate and solidify it;
8. The rest is decoration. You can eat your own food without decoration. You can enjoy it after demoulding. When decorating, cream is added to sugar and then packed in a flower mounting bag, which is mounted in lace shape. Then you can make chocolate accessories before putting them.