Montblanc Cheese Cake
by Sugar fish
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Chestnut cake spare (for the method, please refer to Junzhi)
2. The chestnuts are cooked and peeled, pressed and sieved into puree for later use
3. Cream cheese is softened and beaten with sugar until smooth, pour in rum and continue to beat, then pour in chestnut puree and beat well, then add light cream and beat to make a soft, smooth, not too thin cheese chestnut paste.
4. Put half of it into a piping bag and cut it into small holes. The rum syrup method: add sugar and boil it into sugar water. After cooling, add rum and serve.
5. Brush the chestnut cake slices with rum syrup and squeeze the chestnut batter, and squeeze the chestnut batter on the three-layer cake slice.
6. Put half of it into a piping bag and fry in small holes, then squeeze thin lines on the chestnut cheese cake, and then add powdered sugar.
