First, make chocolate Qifeng cake. Separate the egg yolk and egg white, 16g fine sugar and egg yolk, and mix them until the volume expands, the state is thick and the color becomes light.

Add vegetable oil in three times, each time, stir until it is evenly mixed, and then add the next time.

Add the milk and gently stir well.

Mix and sieve cocoa powder, low-gluten flour and baking powder, add them into egg yolk, and mix into chocolate egg yolk paste.

40g fine sugar is added with egg white in three times, and sent to a dry foaming state (after the eggbeater is lifted, the egg white is pulled out of the upright sharp corner).

Fill 1/3 protein into chocolate egg yolk paste, mix it evenly, then pour it back into the rest of the protein, mix it evenly again to form chocolate Qifeng batter, pour the batter into the mold, put it in a preheated oven, heat it up and down 165℃, bake the middle and lower layers for 30-35 minutes, and then take it out.

After the baked Qifeng is inverted and cooled, it will be demoulded (the Qifeng made according to this batter amount will not be too high).

Cut off the top of Qifeng cake, and then cut it into 4 pieces evenly.

Because the cake itself is not too high, each of the four pieces of cake cut is very thin, so try to cut it evenly.

Then make cheese filling. After the cream cheese softens at room temperature, add 45g fine sugar and beat until smooth, and add 25g light cream to make the cream cheese softer.

Mix the gelatine powder with cold water, let it stand for about 5 minutes, so that the gelatine powder is completely foamed, and heat it in water until the gelatine powder dissolves into a liquid state. Pour the melted gelatine powder solution into the cream cheese and beat well. Finally, add rum and beat well.

Beat the remaining 200g whipped cream until clear lines appear.

Mix whipped cream and cream cheese, and stir well with a spatula.

Mixed cheese filling.

Spread a piece of chocolate Qifeng cake on the bottom of the cake mold, pour in 1/3 cheese filling, and spread a second piece of chocolate Qifeng cake.

Then pour in 1/3 cheese filling, spread the third chocolate Qifeng cake, pour in the last 1/3 cheese filling, and spread the fourth chocolate Qifeng cake.

After all the cakes are laid, put them in the refrigerator for 4 hours or overnight to solidify the cheese filling.