On the weekends, you want to treat yourself, and the delicate cake that takes so much time and effort is perfect, it is not easy to eat this bite, it takes a lot of time, but when you eat it, that bite satisfies that bite, from the mouth to the top of the head and toes (●°u°●) "You can make a concise version according to your actual situation
By MIX-BC
<h2>Royalties</h2>
Cake body :
Powdered sugar 60g
Almond flour 60g
Low gluten flour 15g
Eggs (whole egg room temperature) 175g
Caster sugar (A) makes 10g of meringue
Protein (A) makes cream 60g
Melt 10g of butter
Ganash :
Whipped cream 120g
Semi-sugar chocolate 120g
Coffee Cream Cream :
Instant coffee 8g
A little hot water
Protein (b) 50 g
水 （b）25ml
Caster sugar (b) syrup with 80 g
Butter (room temperature) 150g
Liquor Sugar Liquid :
Coffee 75g
Syrup 10 ml (water: granulated sugar = 3: 1) 10 ml
Rum 10g
Drizzle with chocolate 100g
<h2>Practice steps</h2>
1. Prepare the ingredients for the cake body
2. Sift all the powder
3: Stir the eggs well
4: Add the egg mixture to the powder in parts and mix well
5, the old look, the typical practice of chiffon, the protein is added three times to add sugar, beaten to dry foaming
6, put 1/3 of the egg white into the egg liquid first, and then the egg mixture stirred evenly back into the egg white, pay attention to the cutting, do not stir back and forth, easy to defoam, I will melt the butter quickly mixed into the cake liquid
7, in the mold remember to brush oil or pad oil paper
8: Pour the cake liquid from a high place, then shake the cake pan three or four times In the oven, preheat 190 ° C and bake for 10 minutes
9: Prepare the ingredients for the coffee cream cream
10, when in the oven, first make coffee cream, the butter to pass the color lighter
11, a small amount of water and a lot of sugar heated, to make a syrup
12, the meringue here, that is, the macaron's approach, the egg white first adds some sugar to send until dry foaming, and then boils the syrup to about one hundred and twenty degrees into the slow road road to the egg white, the egg white, and then whisks at high speed until the protein is shiny, and there is a big bend hook, and then mix the butter cream and the meringue
13, coffee and hot water mixed and then slowly added to the fusion cream cream, into coffee, cream cream
14, cream cream has a gloss, there is a curved hook
15, wine sugar liquid is rum, coffee liquid, and syrup heating mixing can be
16. Wine sugar liquid
17, Ganash is heated, pour the heated cream into the chopped chocolate, wait for two minutes, then stir well, wait for it to cool naturally
18: After taking out the cake to cool, each slice is coated with wine sugar liquid
19. Three tablets are coated with coffee cream cream and the other one is coated with peridot
20. The upper layer is Tu GanNashi
21: Stack well, then refrigerate for more than 3 hours
22. Melt the chocolate in water and pour directly on the noodles
23, well, wait for the chocolate to be a little hard to cut, don't wait for the chocolate to be completely hard and then cut it
24, the aroma of the almond cake body with the rich aroma of coffee cream cream, and then the blessing of chocolate, the whole taste is very rich and sweet, but this belongs to the more British taste
<h2>Tips</h2>
For this dessert, I think the next time I can turn Ganash into Ganash Cream Cream, I will add 100 grams of light cream, because this taste is lighter, not so thick Coffee cream cream, in fact, the taste is sweet, I think I will turn it into matcha cheese sauce or black tea cheese sauce Occasionally eat such an authentic and rich cake (*^ω^*) is also a little reward for myself
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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