1. Add 400 grams of whipped cream and 40 grams of powdered sugar to 5 to distribute, then add 50 grams of black sesame paste and beat to 8 to 9 to distribute.
2. Divide the chiffon embryo into 3 slices, spread black sesame cream, and sprinkle with crushed Oreo cookies.
3. After the 3 layers are assembled, spread the remaining cream on the surface and refrigerate for half an hour.
4. At this time, make the glaze sauce, add 7 grams of sugar to 38 grams of cream cheese, sit in hot water and stir smoothly, then add 45 grams of whipped cream and continue to stir without particles.
5. Add a drop of pink pigment, put it in a piping bag, and chill in the refrigerator for 15 minutes.
6. Start to squeeze the noodle sauce from the middle, turn the turntable while squeezing, and use a spatula to help it drop naturally.
7. You can add any decoration you like.
8. The cake is complete.
