Cream Cheese Checker Cake
1.
Divide the cocoa cake into 3 slices.
2.
Take out two cake slices and fix them in alignment. Use a knife to make 4 circles.
3.
Put cream cheese, 100 grams of sugar and 100 grams of milk in a basin. Stir the cheese with insulated water until there are no grains to form a cheese paste.
4.
Soak the gelatine slices in cold water in advance, and let the gelatine melt in hot water.
5.
Add the melted gelatin to the cheese paste and mix well.
6.
Put the whipped cream in a dry basin, beat with a whisk to 7 and distribute.
7.
Add the whipped cream to the cheese paste, mix and mix well.
8.
Mixed cheese paste.
9.
Take an 8-inch live-bottom cake tin and place the 3 cake rings separated by the cake slices on the bottom layer.
10.
Put the cheese paste into the piping bag and cut a small hole, squeeze out the cheese paste to fill the blank space of the 3 cake rings. As shown
11.
Then take two cake rings that are separated from each other and put them into the white cream ring, and then fill it with cheese paste, so that four layers are laid in sequence.
12.
Spread the remaining cheese batter all over the surface, smooth it, and put it in the refrigerator for more than 4 hours.
13.
Take a piece of clean white A4 paper, use a pen to draw a chess grid, make a mark, and cut out the chess grid with scissors.
14.
The cut chess drawing.
15.
Prepare a pack of finger biscuits.
16.
Take out the refrigerated cake and spread the paper cuts on the surface of the cake.
17.
Sift a layer of cocoa powder evenly on the surface of the drawing.
18.
Take out the drawing and voila! The chess grid will come out. Use a hair dryer to blow around the cake mold a few times, and the cake can be easily demolded after the mold is warmed.
19.
Cut off the finger biscuit a little bit or leave it uncut, wrap it around the whole edge of the cake, tie it with a bow with a colored ribbon, and fix it.
20.
Finished product. The checker cake is complete.
21.
Cut the finished product.
22.
Tips: Cocoa Chiffon Ingredients: 5 egg yolk protein, 90 g sugar, 75 ml milk, 75 ml corn oil, 80 g low powder, 20 g cocoa powder, 4 drops of vinegar. For details, please see my recipe for 8-inch coco chiffon cake recipe, I will not introduce it here.
