I've been planning this cake since I was a baby, and I'm sorry that I didn't make one for him when he was a year old, so I've been keeping this in mind since then, as a food lover, how can we offend our own baby? It's not how difficult it is for me to make a cake, but the timing can't be a little different. If you're a workaholic or a housewife, then congratulations.

WHAT YOU NEED

Ingredients

Protein three.
30 grams of fine sugar
Three eggs.
20 grams of fine sugar
Low flour 50 grams
120 ml of cream
200 grams of cheese
25 ml of water
25 grams of fine sugar
100 grams of chestnut flour
200 ml of water
Protein two.
Two slices of gelatin
Decorative light cream in moderation
The right amount of pigment

How TO MADE Chestnut cream mousse cake

Steps 1 to 4

1. The egg yolk is separated from the protein, 20 grams of fine sugar is added to the egg yolk, stirred until the volume is slightly swollen, and the fine sugar is melted and used as a backup;

2. Start the protein to moist foam, add the fine sugar three times, 10 grams each; stir until the curved corners appear, remove a small part of the protein and put it into the egg yolk.

3. Pour the stirred egg yolk back into the protein so that it blends well with the protein, taking care not to boil, stirring from the bottom up;

4. Then sift through the low powder and stir evenly again;

Steps 5 to 8

5. The oven is preheated to 180 degrees, at which point about half of the dough is poured into the mold, baked for 10 minutes, then removed, another 6 inch mold is poured into the remaining dough, baked for about 8 minutes until it dries out of the oven.

6. Take a small pot, pour it into the chestnut flour, slowly pour it into the clean water, stir until it is smooth, the chestnut flour is relatively dry, you can add a little water to it, if according to the amount of water I wrote is not enough, you can slowly try to increase some moisture, do not pour a lot at once;

7. Take a bowl, break it into pieces, and put it in cold water.

8. The pre-cut cream cheese is mixed with chestnut flour after being stirred in an egg beater until smooth and without particles; 10 11

Steps 9 to 12

9. Two proteins are sent to a wet foam, then the effect is poured into 25 ml of clear water and 25 grams of fine sugar into a pot cooked over heat into a syrup poured into the protein to sterilize;

10. Then the protein is poured into the cheese paste.

11. After heating and melting, the gelatin is also poured into the cheese chestnut paste and stirred evenly;

12. Inside the 7-inch mold, half of the cheese chestnut paste is poured onto the base containing the cake embryos, and then the 6-inch cake embryos are placed inside.

Steps 13 to 16

13. Finally, the remaining cheese chestnut paste is poured all the way in, which can be placed in the refrigerator and refrigerated overnight to remove the flowers;

14. Remove the remaining light cream, drip in the right amount of pigment, use the egg beater to spread the light cream, then put it in the flower bag for decoration.

15.

Handy cooking tips

　　I bought two bags of chestnut flour with a ratio of one to two, chestnut flour is one to two, water is two, and if I think it's dry, I can add a little more water, otherwise the cake will be thin, otherwise the cake will not be shaped well; three bags of cream cheese must be stirred smoothly before it can be mixed with the chestnut; four bags of water in the gingerbread, it's better not to leave too much when the water is heated, I think I leave more, the mousse bag is a little thin; five bags of chestnut flour when many people make cake embryos with a bag of chestnut flour, the remaining bag of chestnut flour in my house is only two bags of chestnut flour, and I have seven and six bags of chestnut flour in my house, you can use it directly, if you can't cut the whole bag, you can use a baking knife, then you can use a big bag of chestnut flour;