White chocolate 100g, extra-concentrated milk powder 20g, vanilla powder 5g, rum 10ml (original flavor) and low-gluten flour 80g.

working methods

1. Beat the nuts evenly for later use, melt the white chocolate in water by heating, and soften or melt the butter by heating at room temperature.

2. Add sugar to butter and stir until it is not granular. Add eggs, beat with electric egg beater until milky white, and the volume expands by 2 times.

3. Add half nuts and stir well, then add flour mixed with melted white chocolate and milk powder and low-powder vanilla powder in turn, and stir well quickly and gently.

4. Spread oil paper on the bottom of the cake model, pour in the cake paste, smooth the surface and sprinkle with nuts.

5. Preheat in the oven 180 degrees 10 minutes, then bake at 170 degrees for 25 minutes, and then bake at 160 degrees10-/0/5 minutes.

6. Take it out to cool. You can leave the model and enjoy it. You can pour white chocolate juice or powdered sugar on the surface.

skill

It tastes good, and it tastes best with chocolate ice cream ~ ~