急!! 幫我翻譯個食譜做英文呀/_\

Ingredients – 7” Cake Base
Unsalted butter, melted 60g
Lady Fingers 150g (about 16 pieces)
Ingredients - Fillings
Cream Cheese 250g
Sugar 70g
Gelatin powder / slices 1tbl. sp (4 slices)
Water 3 tbl. sp
Egg 1
Cream 250ml
Rum 1 tea sp.
Vanilla Essence 1/2 tea sp.
Blueberry 20g
Ingredients - Toppings
Blackcurrant Jelly Powder 2 tbl. sp.
Gelatine powder 1 tea sp.
Water 150ml
Blueberries
Ingredients - Finishing
Whipped Cream
Utensils
7” Cake Mould

Method
1. Break Lady Dingers in a blender. Add melted butter to cake mould and add in lady fingers. Mix well. Press firmly and store in refrigerator.
2. Beat egg and sugar until firm. Put aside. Beat cream cheese in another container until smooth, add in egg mixture and stir well.
3. Add 3 tbl. sp. Of water to gelatin and stir until melted. Heat in Bain Marie and fold slowly into the cream cheese. Add Vanilla Essence and Rum.
4. Fold cream into mixture lightly.
5. Pour half the mixture into the cake mould. Sprinkle in the blueberries. Then pour the rest of the mixture into the mould. Refrigerate for one hour or longer.
6. In another bowl mix well the blackcurrant jelly powder and 1 tea sp. gelatin powder, then add 150ml of water. Heat in Bain Marie until molten. Leave to cool. Add blueberries. Pour into cake mould and store in refrigerator.
7. Wrap hot towel around the mould to easy out the cake. Decorate with whipped cream.
Hints:
1. Lady Fingers could be replaced by Digestive Biscuits.
2. Frozen Blueberries are available from Park n’Shop. 300g for about $30.