Cottage Black Forest Cream Cake
1.
Put the whipped cream basin and the head of the whisk in the freezer for half an hour
2.
Pour whipped cream and sugar
3.
Hit to nine for distribution
4.
The coco chiffon slab is cut into three pieces
5.
Put cream on a slice, in fact, there should be fruit here, Ding Dong doesn’t eat it, so I didn’t put it either
6.
Cover with a slice, and then spread the cream
7.
The whole is smeared with cream, my technique is not good, and it’s not level, but it’s okay, I will sprinkle chocolate chips later
8.
Melt the chocolate in advance and put it in the refrigerator to harden, scrape out large pieces of crumbs with a spoon
9.
Sprinkle on the cake with a spoon
10.
Pour the remaining cream into the decorated egg
11.
Squeeze a few cream flowers
Tips:
1. The heads of the egg beater and the whisk must be frozen in advance, so that the cream is easy to beat;
2. You can put a block of ice under the basin, I used a large piece of frozen meat to beat~! ~!
3. The chocolate is made in advance in the morning to save time;
4. The scraped chocolate chips must not be sprinkled by hand, they will melt;
5. Fruits are usually placed in the middle, but my son doesn't eat them, so I didn't show them;
6. I actually melted 70 grams of chocolate, but it didn't use that much.
