(fan qie pei fang xing ren qiao ke li dan gao ju jia ban de she hua dan gao )

[tomato formula] almond chocolate cake

Introduction:

"If you're going to be extravagant at home, tomato strongly recommends you try this cake. However, it is important to be careful when you are afraid of trouble. It's normal to take a whole day with a big almond chocolate cake as the base, caramel cheese layer... But the taste will also prove that it's worth the effort. Elaborately making such a cake will really bring more warmth and satisfaction. If you dazzle in front of your friends and relatives, it's like, wow Beautiful

Production steps:

Step 1: first, we make the cake: grind the whole almond, sugar, low gluten flour, cocoa powder and baking powder into a mixed powder.

Step 2: after the butter is softened, use the electric beater to beat until the volume expands and the color becomes lighter

Step 3: then add the egg mixture in three times and beat until the egg and butter are completely blended, forming a fluffy feather shape

Step 4: add light cream and continue to beat well

Step 5: pour the previous powder mixture into the whipped butter

Step 6: stir evenly with a scraper to make a cake paste

Step 7: pour the batter into a 6-inch cake mold, put it in a preheated 180 ° oven, put it in the middle, heat it up and bake for 25-30 minutes until the cake is fully expanded and set

Step 8: after the cake is cooled, demould it, cut off the bulge at the top with a knife, and then cut the cake into two pieces

Step 9: then start preparing other materials. First, prepare the dark chocolate almond sandwich layer. Pour the chocolate, cream and butter into the egg beater. Heat over water until all the ingredients melt into liquid and mix well.

Step 10: remove the water, add rum and crushed almonds to the melted chocolate and stir well. Make the caramel cheese layer within the setting time of the chocolate.

Step 11: soften the cream cheese at room temperature and beat with an egg beater until smooth

Step 12: slowly add the cream and continue to beat until the cheese is soft and fluffy

Step 13: add the caramel sauce to the cheese and beat well with the egg beater

Step 14: add 1 / 2 tbsp cold water to the gelatine tablets and soak for 5 minutes

Step 15: heat water to melt into gilding solution

Step 16: pour into the cheese and continue to beat until smooth Caramel cheese sauce

Step 17: making rum syrup. Boil water with sugar over low heat, pour in rum and stir well. Put the cake slices on the mounting table, brush the surface of the cake slices with a layer of rum syrup with a wool brush, and moisten the cake thoroughly.

Step 18: spread cherry jam on the cake.

Step 19: put the caramel cheese into the flower mounting bag, cut a little, and squeeze it evenly on the cherry jam in a circle.

Step 20: then put the dark chocolate almond sandwich into the flower mounting bag, and squeeze it on the cheese layer in a circle

Step 21: add another slice of cake, brush with rum syrup, spread cherry jam, and squeeze with caramel cheese sauce. Put the cake in the freezer for about 15 minutes to harden the cheese layer,

Step 22: then make the surface of the dark chocolate, light cream and chocolate together with a small fire, heat water to melt

Step 23: when the melted chocolate sauce solidifies properly, apply it on the cake. The side of the cake is also coated with dark chocolate. The whole cake is covered and then smoothed.

Step 24: finish with some surface decoration. Stick some almonds on the bottom of the side of the cake, decorate the center of the top with white chocolate chips, squeeze 12 cream flowers around the top, and then insert 12 large almonds. Put the cake in the refrigerator for more than 2 hours, then it can be cut and enjoyed

Materials required:

American Almond: 60g

Low gluten flour: 30g

Butter: 75g

Baking powder: 1 / 2 teaspoon

Cherry Jam: 100g

Cream caramel sauce: 35g

Cold water: 1 / 2 teaspoon

Rum: 3 teaspoons

Almonds: 12 (complete)

Fine granulated sugar: 105g

Cocoa powder: 15g

Egg: 50g

Cream: 150g

Cream cheese: 225g

Gilding tablets: 1 / 4 tablets

Dark chocolate: 180g

Broken almond: 30g

Basic cream: 50g

Note: 1, every part of the cake needs to be carefully prepared, in the production, flexible arrangement of time, caramel cheese sauce in the production, it is best to use as soon as possible, rather than wait until completely solidified and hardened. 2. Because this cake takes a long time, in order to be worthy of your own efforts, we suggest that you choose the best raw materials to make it, so as to present a delicious effect. 3. The taste of the cake is very rich. Although it's a 6-inch cake, it's enough for six people to enjoy. If you have too many friends, you can double the amount of materials and make an 8-inch cake.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Fan Qie Pei Fang Xing Ren Qiao Ke Li Dan Gao Ju Jia Ban De She Hua Dan Gao