Chess Cream Cake
1.
Rum syrup ingredients:
Water: 40 grams, caster sugar: 35 grams, rum: 12 grams
2.
Cake embryo material:
Butter: 100g, sugar: 75g, egg: 100g, low-gluten flour: 120g, baking powder: 1.3g, baking soda: 0.6g, cocoa powder: 11g, hot water: 15g, milk: 30 Gram
3.
Decorating butter cream material:
Butter: 100g, powdered sugar: 50g, honey: 15g, condensed milk: 20g, vanilla extract: 1.5g, rum: 10g, lemon juice: 10g, milk: 30g
4.
Production:
First make the rum syrup water, boil the caster sugar and water and cool it slightly, add the rum, mix well and set aside
5.
Wrap the bottom of the 8-inch square mousse ring with tin foil for use
6.
Next, make the cake base, and beat the butter that has been softened at room temperature with fine sugar until the color of the butter becomes lighter.
7.
Add the eggs in portions and beat them evenly, each time they are fully beaten and blended before adding another egg
8.
Mix the low-gluten flour and baking powder evenly, then sift into the whipped butter and mix evenly with a silicone spatula
9.
Finally add milk and mix well until the milk is completely absorbed
10.
Pour half of the batter into the mold, smooth the surface with a small spatula, save the other half of the batter for later use, put the mold on the baking tray, preheat the oven and bake at 175 degrees for about 10 minutes
11.
During the baking of the cake base, prepare the other half of the chocolate batter. Mix the cocoa powder and baking soda evenly, pour in hot water and stir to form a paste.
12.
Pour the cocoa paste into the remaining batter and stir evenly with a spatula
13.
After the cake in the oven is cooked, take it out and let it cool
14.
Pour the cocoa batter into the mold and smooth it with a small spatula
15.
Put it in the oven and bake for about 10 minutes at 175 degrees, then take it out and let it cool.
16.
When the cake is cold, start to make the cream frosting, the butter is naturally softened at room temperature and then add the powdered sugar and mix well with a spatula, and then use an electric whisk to make it fluffy
17.
Then add honey, condensed milk, vanilla extract, rum, lemon juice and beat evenly with a whisk
18.
Finally, add milk and continue to beat evenly, until smooth and delicate.
19.
Take the two black and white cake embryos out of the mold, and carefully cut off the uneven surface with a serrated knife. Do not throw away the cut parts for use.
20.
Stack 2 pieces of cake embryos together and cut into three pieces with a knife
21.
Take a piece of black embryo and brush with rum syrup
22.
Then use Zhanyi's small trowel to spread the cream
23.
Cover with a layer of original flavor embryo, then brush some rum syrup on the embryo
24.
Apply another layer of cream
25.
Finally cover the black cake slices and combine the remaining cake slices in the same way to get 2 cakes in black, yellow and black, yellow, black and yellow, and put them in the refrigerator for later use.
26.
Take out the two frozen cake strips and cut each into 3 slices
27.
The sliced cake is three yellow, black and yellow, and three black, yellow and black
28.
Take a yellow, black and yellow cake slice, brush with rum syrup, and then use a small spatula to spread the cream frosting
29.
Cover with another piece of black, yellow and black cake, and brush with rum syrup
30.
Put another layer of cream frosting on the black, yellow and black cake slice, and then cover with a yellow, black and yellow cake slice
31.
Combine two cake bars in the same way and freeze for 10 minutes in the refrigerator
32.
Place the previously cut cake pieces in the oven for 165 minutes and bake for about 10 minutes until they are dry. After cooling, rub them into crumbs by hand.
33.
Frozen the cake sticks and take them out, and put butter frosting on all sides
34.
Then stick cake crumbs on all sides and freeze for 2 minutes in the refrigerator
35.
Take it out and cut it into slices to see a neat chess pattern
36.
Finished
