#aca Baking Star Competition#black and White Forest Cake
1.
Soak the fish flakes in milk until soft
2.
Step 1 Heat over water until the fish film melts and let cool
3.
Beat evaporated milk with fine sugar until 6-7 to distribute
4.
Step 2 and step 3 are mixed and stirred evenly
5.
The sliced cocoa chiffon is placed in a mousse ring wrapped in tin foil
6.
After step 4 to step 5, put it in the refrigerator for about 4 hours
7.
The refrigerated cake is demoulded and sprinkled with shredded coconut
8.
Cut off a circle on the side of the cake to expose the black bottom of the cake, and cut into evenly-sized pieces
9.
Cut the cake on a plate
