Simple and Generous Mirrored Cheese Birthday Cake
1.
Put whole wheat biscuits into a fresh-keeping bag, and use a rolling pin to roll them into fine biscuits;
2.
Melt the butter in water, pour into the biscuits and stir evenly;
3.
Spread the butter biscuits evenly and tightly on the bottom of the open bottom cake mold with a spoon, and put them in the refrigerator;
4.
Cut the cream cheese into small pieces, add fine sugar after heat insulation and soften, and beat until fine and no particles;
5.
Add the eggs individually and beat them evenly each time, then add the next one until it becomes a fine cheese paste;
6.
Add the lemon juice and stir for a while, then sift and add cornstarch;
7.
After mixing well, add milk and rum;
8.
Stir evenly into a delicate cake batter;
9.
Put the cake batter into the cake mold, then wrap several layers of tin foil on the outside of the cake mold and put it in a deep baking pan;
10.
Add hot water to the bakeware, the height should be greater than one-half of the height of the cake batter, put it in the preheated oven and bake at 170 degrees for the middle and lower layer for 1 hour, then move to the middle layer at 190 degrees for 15 minutes until the surface is colored Take it out and put it in the refrigerator overnight;
11.
Add boiling water to the apricot jam and stir until it melts, then sieve to remove the granular pulp, save the jam liquid for later use;
12.
Brush the surface of the refrigerated cake with jam liquid evenly, and then put it in the refrigerator until the surface is solidified, and the mirror effect is completed;
13.
Put the chocolate into a piping bag and melt it in water. Take the baking oil paper and cut it into paper strips of about three centimeters, and squeeze the chocolate on the surface;
14.
Use a scraper to hang straight from one end to the other without stopping;
15.
Wrap the greased paper around a thin stick or rolling pin, fix both ends with transparent glue, put it in the refrigerator until it is hard, and then pull it out. Carefully remove the greased paper, and the chocolate spiral decoration is completed;
16.
Place the chocolate decoration on the surface of the cake, sprinkle a few colorful decoration particles, and the cake is complete.
Tips:
When the cream cheese is softened, don't be too thin. If you don't continue the mixing process, it is easy to produce small bubbles that are difficult to eliminate, which will affect the appearance of the final product. Therefore, pay attention to the fusion of the materials in each mixing process, and do not over-mix;
Lemon juice is used to balance the taste of heavy cheesecake, making the taste fresher and not greasy. If you don't like the sour taste, you can halve it;
The tin foil outside the cake mold must be sealed tightly, and it can be wrapped in several layers;
The baking time is based on the temperament of the respective ovens. The temperature in my home is low, so my overall baking time is longer. The surface of the cake is colored without shaking, and it is actually mature;
For the production of mirror effect, it is recommended to melt the jam with the amount of water, not too much, otherwise it will not be easy to condense into non-flowing pectin, and the effect will not be good;
When making chocolate decorations, the dark chocolate has a longer solidification time and can be rolled up and shaped calmly. For other colors of chocolate, the whole process must be fast, otherwise the chocolate will not be rolled when the chocolate has hardened. Up.
