Two-color Chess Cream Cake
1.
First make the cake embryo: soften the butter, add fine sugar and beat with an electric whisk until fluffy.
2.
Put the egg liquid in a small bowl and beat up.
3.
Divide the egg liquid into the butter 4 times, and slowly beat until the volume becomes larger. Each time you add the egg liquid, you need to wait until the butter is completely absorbed before adding the next time.
4.
This is the state of butter beating and feather-like.
5.
Add sifted low-gluten flour and baking powder.
6.
Add the milk to the batter and mix it with a spatula.
7.
Square mousse mold, wrap the bottom with tin foil, then pour half of the batter into the mold, and use a scraper to smooth it.
8.
Then put it in the preheated oven, fire up and down 180 degrees, bake for 25 minutes.
9.
Cocoa powder is mixed with a little warm water to make a cocoa powder paste, then add to the remaining half of the batter, mix well to form a chocolate batter, also scrape it evenly with a spatula, and put it in the oven to bake.
10.
After it's out of the oven, let it cool and tear off the tin foil.
11.
Let's make rum syrup, put the sugar and water on the microwave and heat it to a boil, then let it cool and add the rum, mix well and set aside.
12.
Let's make the middle cream filling part: the cream cheese is melted with sugar in water.
13.
The whipped cream is whipped to 60%, which is slightly thinner than mousse cream.
14.
Then add the whipped cream to the softened cream cheese.
15.
Mix well and set aside.
16.
Cut the prepared cake base into 3 strips.
17.
Then brush the surface with rum syrup to completely dilute the water in the cake, which can increase the moist taste and mellow taste of the cake.
18.
Spread cream sauce on a piece of cake, and then cover the cake base (a group of three pieces in total, original flavor + chocolate flavor + original flavor).
19.
Cut the two long cakes you just made into 3 pieces.
20.
Then combine the three of them, and the middle also needs to be coated with evaporated milk sauce for stability.
21.
Finally, spread the milk sauce on the sides of the cake and sprinkle the cake pieces.
22.
Cut into pieces.
