Material of cake edge and cake slice: 4 egg yolks, 45g fine sugar, 4 egg whites, 45g fine sugar, low-gluten flour 120g, and appropriate amount of powdered sugar (on the edge of sieve).

Chocolate Mu Si Chocolate Mu Si Material: 20g milk, 20g whipped cream, 5g cocoa powder, 45g chocolate, 30g butter, 60g whipped cream, and fine sugar 10g.

Raspberry Mu Si material: frozen raspberry 75g, fine sugar 20g, gelatin 1 tablet, animal fresh cream 75g, fine sugar 15g.

Decoration: fresh figs, fresh raspberries, bandages and cuttings.

Practice:

1) cake edge and cake slice: separate egg yolk protein, add 45g fine sugar to egg yolk and beat until it is swollen, sticky and light yellow.

2) Add 45g fine sugar to the egg whites in three times until the right angle tip can be pulled up.

3) Pour the egg yolk paste into the beaten egg white paste and mix evenly with a rubber scraper; Then sift in the low-gluten flour and mix the flour with the egg paste until it is evenly mixed and no dry powder can be seen at all.

4) use a circular decorating nozzle with a diameter of 1cm to put the batter into the decorating belt, and in the baking tray covered with non-stick cloth, the edges of extruded cakes are vertical. After extrusion, screen two layers of powdered sugar on the surface, and immediately put it into a preheated 200-degree oven to bake for about 10- 15 minutes.

5) Then, using the pasting bag just now, extrude two spiral discs on the baking tray, the diameter of which should be at least equal to or slightly larger than the diameter of the die, and the time and temperature are the same as above.

6) After baking, the bottom edges of the surrounding edges should be cut neatly, and 1 is not enough to surround the inside of the mold, so two pieces should be prepared.

7) Making chocolate Mu Si: Put the milk and whipped cream in the pot and cook them together (Note: Don't make a mistake. )

8) After boiling, turn off the fire, add cocoa powder and stir well, then put it on the fire and boil it again.

9) Pour the boiled cocoa milk solution into the chopped chocolate.

10) Use the heat of cocoa milk solution to melt chocolate and mix well.

1 1) Add the completely softened cream butter and stir well.

12) whipped cream 20g fine sugar beaten to 7 and distributed.

13) Then add the whipped cream to step 1 1.

14) Stir thoroughly and evenly, so that the chocolate Mu Si is ready.

15) Making raspberry Mu Si: Frozen raspberries are thawed, the raspberries and its thawed soup are mashed together, and 30g fine sugar is added and mixed well.

16) Take a small amount of raspberry pulp, heat it, and mix it evenly with the soaked gelatin.

17) and then mix a small part of raspberry pulp with most of raspberry pulp evenly.

18) whipped cream 20g fine sugar beaten to 7 and distributed.

19) Mix the whipped cream and raspberry pulp evenly, so that the raspberry Mu Si is ready.

20) Wrap the bottom of the Mu Si circle with tin foil, wrap the prepared Mu Si around the inner wall of the mold, and then spread a piece of cake cut to an appropriate size on the bottom.

2 1) Pour into the chocolate mousse 1 half position.

22) Spread another piece of cake.

23) Pour in the raspberry mousse for about 9 minutes.

24) Refrigerate for 3-5 hours until solidified, and then decorate; Cut into pieces and eat.