# Fourth Baking Contest and is Love to Eat Festival# Tiramisu Cake
1.
Beat the eggs in a chef's machine at high speed until thick and foamy
2.
Add fine sugar in three times and continue to beat until lines appear on the surface
3.
Change to low speed and continue beating until the egg mixture is fine, add vanilla extract
4.
Open the oven and preheat to 180°C, sift in low-gluten flour three times, and mix evenly
5.
Melt the butter in the microwave for 20 seconds, pour in a small amount of batter and mix well
6.
Pour in the remaining batter and stir evenly
7.
Spread butter in the mold, put baking paper on the bottom, pour the batter into the mold, shake two to remove large bubbles
8.
Put it into the preheated oven and bake at 180°C for 30 minutes
9.
Shake twice immediately after it is out of the oven, and buckle upside down on the shelf to cool down
10.
Brew the coffee, pour in the almond wine and mix, let cool and set aside
11.
Mix the mascarpone cheese that has been softened at room temperature and powdered sugar together with a cook machine at medium speed until smooth, pour in whipped cream, and continue to stir at medium speed until obvious lines
12.
Divide the cheese cream into two equal parts, add cocoa powder to one part and mix well
13.
Divide the cooled sponge cake into 4 slices
14.
Take a piece of cake, brush with coffee almond liquor, and half of the cocoa cheese cream
15.
Cover a piece of cake, brush with coffee almond liquor, and smear half of the original cheese cream
16.
Cover the remaining cakes in turn, brush the coffee liquor, and smear with cocoa and original cheese cream
17.
When it comes to the last layer, only apply a thin layer of cream on the surface, and put the remaining cheese cream into a piping bag with a round piping mouth.
18.
Squeeze cream on the surface of the cake to decorate, put it in the refrigerator for 3-4 hours
19.
Sift the cocoa powder and powdered sugar before serving
