【chocolate Lanshan Cake】---a Gentle Cake with A Calm Feeling

【chocolate Lanshan Cake】---a Gentle Cake with A Calm Feeling

1. After the baked chiffon cools thoroughly, unmold and buckle upside down on the bottom of the cake.

2. Use a cake slicing knife to slice.

3. Divide into three evenly as shown in the figure.

4. Beat the whipped cream with confectioner's sugar until 8 in the refrigerator to distribute.

5. Spread the right amount of cream on the first slice of cake and spread the right amount of diced mango.

6. Continue to smear an appropriate amount of cream to wrap the fruit.

7. Spread the second slice of cake on top of the right amount of diced mango.

8. Continue to smear an appropriate amount of cream to wrap the fruit.

9. Cover the last piece of cake.

10. Spread cream evenly on the top and sides.

11. Put a lanshan made of dark chocolate on the edge, and put fruits on the surface at will.

12. Finished picture

Tips:

Chocolate Lanshan:

1: Cut a piece of oil paper with a suitable width. If you like the surrounding effect to be higher than the cake, then cut the width to the desired number of centimeters. If you want to surround the cake just now, cut the width to the same centimeters as the cake. As for the height of the cake after spreading, just measure it with a ruler.

2: The length of the oil paper should be cut to be the same as the outer circle of the cake.

3: Put this cut oiled paper on another larger piece of oiled paper.

4: An appropriate amount of black clever melts in water, put it into a piping bag, and cut a small opening in the piping bag.

5: Pull the melted chocolate evenly on the oil paper (it doesn't matter if you pull out the oil paper, because there is a piece of oil paper underneath it), and pull the whole piece. When it has just solidified, stand it up and stick it on the periphery of the cake, press it lightly, and peel off the oily paper.

6: The whole process needs to be careful not to break the chocolate.