Pumpkin Cream Cake

Ingredients: cream cheese, pumpkin puree, eggs, egg yolks, fine sugar, digestive biscuits, butter.

1. Take the cream cheese out of the refrigerator and soften it in a large bowl.

2. Prepare digestive biscuits. The digestive biscuits I bought this time are darker than last time, and the color contrast is better.

3. Put the biscuits into a plastic bag and grind them into powder with a rolling pin.

4. Try to break them as much as possible so that they are not easily broken when cut after baking.

5. Heat the butter until it melts into a liquid state.

6. Pour the pressed biscuits into it

7. Use tools or hands to completely mix the butter and biscuit powder evenly. I use my hands, which feels more even. Some.

8. Then pour the mixed biscuits into the round mold, press it as flat as possible with the back of a spoon, and then put it in the refrigerator to refrigerate.

9. Add fine sugar to the cream cheese.

10. Use a whisk to beat until smooth.

11. Add eggs and egg yolks to the cheese.

12. Use a whisk to beat evenly.

13. Steam the pumpkin for about 20 minutes after the heat is turned on. In short, it should be steamed until soft, and then press the pumpkin into pumpkin puree.

14. Pour the pumpkin puree into the cheese paste and stir evenly with a whisk.

15. Add the milk and stir evenly. The cheese paste will be completely ready. .

16. Pour the cheese paste on the biscuit base and bake in the oven for 65 minutes using the water bath method.

17. After the baked cake has cooled, put it in the refrigerator for at least 4 hours

Warm tips:

1. Original There are also lemon zest and cinnamon powder in the recipe, but I didn't add them because I don't like adding lemon zest and cinnamon powder is not included. Junzhi's biscuit base recipe felt thicker, so I reduced the amount of biscuits and butter. ?2. In order to avoid too much water when steaming the pumpkin, you can cover it with plastic wrap and steam it. However, after I steamed it, there was still water. I poured out the water and pressed it into mud. ?3. I baked it for 65 minutes, but I think the time can be extended. It depends on the condition of the oven at home.

Chocolate mousse

Ingredients: six-inch chiffon cake, dark chocolate, solid cream, powdered sugar.

1. Place the cake base into the mousse ring.

2. Melt the chocolate with butter and hot water.

3. When the chocolate is completely melted, stir well until it becomes a paste-like consistency without any particles.

4. Pour the melted chocolate sauce into the mousse ring.

5? Place in the refrigerator for 15 minutes.

6. Take out the cake after half an hour and decorate it with a hair dryer.

7. Spread a little sugar syrup on the surface of the decorated cake to garnish and serve.