#aca烤明星大赛#opera Cake
1.
First, bake the Jiugongdi cake slices: put 100 grams of almond flour, 100 grams of powdered sugar, and 30 grams of low powder into a basin and mix well
2.
Add three beaten eggs and stir into a cake batter without particles
3.
Melt 20 grams of butter in water and pour it into the cake batter of step 2 and mix well
4.
100g egg white and 20g sugar, beat until hard foaming
5.
Add the whipped egg whites to the cake batter of step 3, and stir evenly by cutting and mixing
6.
Pour the mixed cake batter into a 38*38 baking pan, flatten it with a spatula
7.
Preheat the oven to 180 degrees in advance, put the baking tray in the middle layer and bake for 15 minutes until the surface is golden
8.
When preheating the oven, put 40 grams of dark chocolate, 20 grams of whipped cream, and 10 grams of milk in the bowl, and place the bowl on the oven. When the baking is over, the chocolate has completely melted. (You can also heat the chocolate to melt)
9.
Stir the melted chocolate and cream to form a ganache
10.
Take 100g of unsalted butter and put it in a basin, and let it soften at room temperature to make it easy to poke a hole
11.
65 grams of granulated sugar, 20 grams of water, simmer to 115 degrees
12.
Slowly pour into the beaten egg yolks, pour on one side and beat quickly to make a fine egg yolk paste
13.
The beaten egg yolk is cooled and added to the butter to quickly beat it into a fine paste
14.
After the instant coffee melts with a small amount of water, it is gradually poured into the butter and quickly whipped into coffee cream frosting
15.
The milk chocolate melts into a liquid state by heating it with water.
16.
Cut the cold cake into four pieces of the same size, I cut it with a mold
17.
Add coffee powder with sugar, melt it with hot water and add rum to make coffee liquor
18.
Each slice of cake is brushed with enough coffee liquid
19.
Spread a layer of cream frosting on the first slice of cake, roughly the same thickness as the slice of cake
20.
Spread the nash on the second slice of cake
21.
Put cream on the third slice
22.
Spread a slightly thinner frosting on the fourth slice of cake, put it in the refrigerator until the frosting is a little harder, and then spread milk chocolate. Finally put it in the refrigerator overnight, after demoulding, cut into pieces for decoration
