150ml espresso 4 tablespoons Jamaican coffee tongue liqueur or coffee wine (K8H 1UA) 4 tablespoons brandy 1 tablespoon cocoa cake 90g butter and flour 90g salt 3 eggs 90g fine granulated sugar mascarpone cheese mixture 6 egg yolks 60g fine granulated sugar 500g mascarpone cheese 1 teaspoon vanilla essence.

Exercise:

Prepare to bake a cake

1. Preheat the oven to 180℃(350℃, gas stove 4℃). Brush the cake plate with butter, paste it with butter paper, then spread the butter on the paper, add 2 tablespoons of flour and let it stick evenly around the cake plate: pour out the remaining flour.

* Brush lightly with a thin layer of butter.

2. Sift the flour and salt together. Stir the eggs evenly with an electric blender, add sugar and continue to stir the egg whites quickly until they become thick and light. When you pick up the blender, you will stop dripping the long-tailed egg liquid. The whole process takes about 5 minutes.

3. Sieve one-third of the flour into the egg mixture, and stir with a spatula from top to bottom in the middle with one hand: hold the bowl with the other hand and keep turning counterclockwise, then add another flour twice and stir evenly.

4. Pour the stirred egg powder mixture into the cake pan and shake well to remove bubbles.

5. Bake the cake tray in the oven for 30-40 minutes until the cake is swollen and firm. Take it out, pour it on the wire rack, tear off the butter paper and let it cool.

Experience: If you use an egg beater, sit the glass bowl on hot water (not boiled water) and stir for 10 minute.

Prepare the mascarpone cheese mixture.

1. Stir the egg yolk and sugar in a heat-resistant bowl.

2. Put the heat-resistant bowl on a pot of hot water and continue stirring until the color fades and the material becomes sticky, which takes about 3-5 minutes.

3. Remove the heat-resistant bowl from the hot water and continue stirring until the hot water cools, which takes about 1-2 minutes.

4. Stir the mascarpone cheese and Yunina sesame oil into cream with a spatula.

5. Add egg yolk and sugar at the same time until they are completely mixed.

Make concentrated cheese pudding

1. Cut the cake into 32 finger-shaped cake pieces with a serrated knife.

2. Mix espresso, Jamaican coffee liqueur and brandy in a deep dish, dip the cut of the cake strip with the mixed liquid, then put the 1/3 cake block at the bottom of the bowl and pour 2 tablespoons of the mixed liquid of coffee and wine.

3. Sprinkle with 1/3 of the Maersk Capone cheese mixture.

4. In the same way, stack the other two layers separately, pour the mixture of Masticabon cheese, level it with a metal spoon, cover it, and freeze it for at least 6 hours.

5. Mix cocoa powder and coffee powder. Cut the hard paper into four pieces and cover it on the bowl surface, leaving a small gap between them: spread powder unevenly in the gap, remove the hard paper, and you can see the velvet lines on the cheese surface, and then arrange the hard paper in another different direction: sprinkle powder crumbs again, and you can see the diamond pattern after removing the hard paper.