1. Put the sugar in the milk pan and heat it to amber color.
2. Pour the whipped cream into the milk pan and stir, remove from the heat, and immediately cool down (about 5 to 10 degrees).
3. After the refrigerated eggs are beaten, add them to the caramel sauce, mix well, and refrigerate for later use.
4. The butter is softened and pressed into a paste with a spatula. Add in powdered sugar and mix well.
5. Add the coffee wine, stir well, no need to beat.
6. Take the mixed caramelized egg liquid out of the refrigerator and add it to the butter paste in portions. Stir it in each time you add it, and then add it again.
7. Sift in the low powder, mix it evenly, and put it into the piping bag without placing the flower mouth.
8. Squeeze the butter paste into a 21cm pound cake mold in the kitchen, smooth it, and cover the surface with walnuts.
9. Oven at 160 degrees, baking for 30-35 minutes, the specific temperature feels that the temper of the oven can be adjusted as appropriate.
