Step 1

80g room temperature softened butter + 125g room temperature softened mascarpone cheese + 60g sugar whip well

Step 2

Add 2 whole egg mixtures to the butter cheese paste several times and beat well

Step 3

Sift in 150g low powder + 3g baking powder mixture and mix well

Step 4

Pour the batter into a medium toast mold, oven on and off heat, middle and lower layers, 170° , 35 minutes

Step 5

Bake for 10 minutes and take it out, making a horizontal cut in the middle

Step 6

20g mineral water + 15g sugar in the microwave for 1 minute

Step 7

After the sugar water cools, add 15g of rum and stir well

Step 8

After the cake is baked, take it out and brush it with a layer of sugar wine while it is hot, wrap it in plastic wrap and refrigerate overnight (return oil) before eating

Step 9

Mascarpone pound cake