Step1:I'm afraid that the 7-inch cake made from the above raw materials will have a surplus of. 8-inch cake.
Step2:Roll the biscuits into powder. Use for standby.
Step3:Mashcarpone cheese + Vanilla Essence + Vanilla sugar until loose. Set aside. If the biscuit is too sweet, add some sugar.
Step4:Beat the whipped cream to eight parts. Add gilding water. Continue to mix well.
Step5:Add the cheese to the cream several times. Stir well.
Step6:Adjust the bottomless cheese cake mold to a proper size (or 7-inch bottom mold). Lay a layer of biscuit crumbs first and smooth the surface.
Step7:Then spread a layer of cheese. Smooth the surface. Repeat until it reaches the desired height. Put it in the refrigerator for about 3 hours. Take it out and leave it for a few minutes before demoulding.
Step8:The surface of the cake is decorated at will. I used the melted chocolate to scribble on the baking paper. It's OK to solidify.
Step9:Try to make each layer of cheese the same thickness. Add more layers. It may be better if each layer is thinner.
Cooking tips:There are skills in making delicious dishes.