# Fourth Baking Contest and is Love to Eat Festival# Chestnut Butter Cake
1.
Use a mold to shape the chiffon cake.
2.
Prepare Baileys liqueur, whipped cream, chestnut puree and sugar.
3.
Mix Baileys liqueur, whipped cream and sugar, and whip the whipped cream to 6~7 to distribute, that is, large lines appear, but the egg-beater can be tilted and it can still flow.
4.
Mix the whipped cream and chestnut puree evenly, and put them in a piping bag.
5.
Put a piece of tin foil on the table first, then put the prepared cake slices into the mold, put them on the tin foil, and then brush the mixed syrup (mix all the ingredients in the syrup).
6.
Squeeze an appropriate amount of chestnut cream into the mold.
7.
Brush another piece of cake with sugar and wine liquid, and then turn the side with the sugar and wine liquid toward the cream, and press it down slightly.
8.
Lift the surrounding tin foil, wrap the mold, and put it in the refrigerator until it is completely shaped.
9.
Sift the chestnut puree 2 in the top chestnut puree, then mix the whipped cream 3, Baileys liqueur 3, and caster sugar 3, mix well, put it into a piping bag, and store in refrigeration.
10.
After the cake is completely set, wrap the mold with a hot towel for a while, and then remove the mold.
11.
Add Baileys liqueur 2 and caster sugar 2 to whipped cream 2, and send it to 8-9 to distribute, which can pull out small corners.
12.
Spread a thin layer of cream on the cake.
13.
Cut a small mouth into the piping bag, and squeeze chestnut puree criss-crossed on top of the cake.
14.
Garnish with mint leaves and chocolate, ready to eat.
