Chequered Cream Cheese Mousse Cake

Chequered Cream Cheese Mousse Cake

Introduction:

"Life is like chess, chess is like life. It seems that there is no way to find it, but it is a turning point to retreat. According to Xuanxuan's mother's practice, she finished the cake in a series of intermediate conditions, but she was very satisfied with the result. "

Production steps:

Step 1: prepare an 8-inch kekeqifeng,

Step 2: divide kekeqifeng into 3 pieces

Step 3: fix the cake with toothpick, draw 4 circles with a knife and set aside

Step 4: the next step is to make mousse stuffing. Put the cheese, sugar and milk in the container and stir them in hot water to make a paste. Soak the gelatine slices in cold water and melt them in hot water. Add them into the paste and stir well

Step 5: cream to 70%,

Step 6: add milk lake and stir well

Step 7: 8-inch cake mold, put 3 cake circles apart into the bottom layer, put the cheese paste into the decorative tape, squeeze out the blank space to fill the cake circle, then take two cake circles apart and put them on the cheese circle, and then fill them with cheese paste, so as to lay 4 layers at a time

Step 8: spread the remaining cheese paste on the surface of the cake and put it in the refrigerator for more than 4 hours

Step 9: gently blow the edge of cake mold with a hair dryer to demould

Step 10: lay a grid paper on the surface of the cake, and make sure it is tightly attached (I didn't stick it tightly, so it's not very neat)

Step 11: 12, sift the cocoa powder over the surface of the paper, whether the sieve is sprinkled (I started to sprinkle a little bit, very thick is not) take out the paper, and the checkerboard will come out.

Step 12: make finger biscuits, circle them, and tie the ribbon.

Step 13: the part of chocolate flower is made of baking special chocolate, konjac flavor, melting, stirring with syrup and putting flower film. Garnish with sugar beads

Step 14: the effect of cutting is not bad, the checkerboard inside is also very good, very clear

Materials required:

8-inch coco Chifeng cake: one

Cream: 500g

Milk: 100g

English light cheese: 250g

Sugar: 130g

Gilding tablets: 4 tablets

Cocoa powder: moderate

Finger biscuit: right amount

Konjac chocolate: right amount

Color ribbon: 1

Note: spread the plaid paper on the surface of the cake, be sure to stick it tightly (I didn't stick it tightly, so it's not very neat). Sift the cocoa powder on the surface of the plaid paper, whether to sprinkle it (I sprinkled a little at the beginning, is it very thick) take out the plaid paper, and the chessboard will come out

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet