Multi layer chocolate biscuit cake(duo ceng qiao ke li bing gan dan gao )

Multi layer chocolate biscuit cake

Introduction:

"This cake is easy to make. It's really simple! It is also named because ripplebiscuits is mainly used in the production process. The most difficult step is to pass the cream! If you don't have time to prepare delicious desserts, try this super simple and delicious biscuit cake! When you cut in front of your friends, they will be amazed by the sense of hierarchy! When the entrance, will praise you "superb" craft! In addition, you can give full play to your imagination and try to make cakes with different flavors. For example, coffee flavor, Bailey flavor and so on... This can also be said to be one of the fun of baking. "

Production steps:

Step 1: pour fresh cream, sugar and vanilla into a large, clean bowl without water and oil. Use an electric blender to stir at high speed until the cream is firm.

Step 2: add cocoa powder and stir well.

Step 3: prepare a long container for the cake. In the center of the container, rinse a long strip with a little whipped cream as the bottom to make the biscuit stand up. Take a biscuit, brush a thin layer of chocolate cream on one side, and stick it together with another biscuit. Stick the two biscuits together and stick them on the prepared cream strip. And so on, until all the biscuits are used up, and finally they are made into stick shaped biscuit strips.

Step 4: coat the sides of the biscuit with the remaining cream. Insert toothpick, wrap with plastic wrap and refrigerate for 6 hours. Before eating, sprinkle with cocoa powder and garnish with fresh raspberries and mint leaves

Materials required:

Chocolate ripple biscuit: 250g

Fresh cream: 600ml

Fine granulated sugar: 1 teaspoon

Vanilla extract: 1 teaspoon

Cocoa powder: 20g

Fresh raspberry: moderate

Mint leaves: moderate

Note: 1. If you make the original, just omit the step of adding cocoa powder. 2. When you buy fresh cream, you should pay attention to the cream that can be whipped. Some cream can't be whipped. 3. Pay attention to the consistency of the cream when sending the fresh cream, and be careful not to send it too much. 4. In the process of making, you can give full play to the taste and shape of the cake. Finally, enough cream should be left to spread the whole cake, not too thin. 6. When cutting the cake, make sure to show the layers of the biscuit. 7. After making, keep in the refrigerator for a long time, so that the biscuit can absorb the moisture in the cream and produce enough humidity, which makes it similar to the taste of cake. 8. The simple way to test whether the biscuit is wet enough is to use a toothpick. If the toothpick can be easily inserted into the biscuit, it means that the refrigeration time is enough.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Duo Ceng Qiao Ke Li Bing Gan Dan Gao