Cooking Steps

1. 

   Step1:Cook the chestnuts. Then use the blender to break them into fine powder.

2. 

   Step2:Then I use the auxiliary food machine. I add cream to the end of chestnut to make chestnut mud

3. 

   Step3:Chestnut mud siftin

4. 

   Step4:Add 20ml of rum and sugar powder to the fine Chestnut Puree and stir evenly. Wrap with fresh-keeping film for standby.

5. 

   Step5:Then the wind blows. Separation of albumen yolk. Albumen should be stored in a container without oil or water. Beat the egg yolk well. Add vegetable oil and milk and mix well. Sift in low flour and cocoa powder and mix well. Drop five drops of lemon juice into the egg white. Add in sugar three times and beat until dry. Then take one-third of the protein and mix it with the previous batter by crossing or turning it up and down. Then pour the mixed batter into the remaining protein and mix with the same method.

6. 

   Step6:Put in the eight inch baking tray. Shake it a few times. Shake it out. Preheat the oven at 135 ℃. Bake the middle and lower layers for 45 minutes. Expand the cake to the highest point. Adjust the temperature to 150 ℃. Bake for another 15 minutes.

7. 

   Step7:Shake it and turn it upside down to cool it.

8. 

   Step8:Mix with 10 ml of rum and honey.

9. 

   Step9:After the cake is demoulded, everything in the middle is two. Put rum syrup on it.

10. 

    Step10:Take a small half of the chestnut mud and spread it evenly on the cake slices.

11. 

    Step11:Cover another piece of cake. Also put rum syrup on it. Then put chestnut mud in the flower mounting bag. Mount chestnut mud diagonally.

12. 

    Step12:You can mount more layers. Sprinkle with cocoa powder. Decorate with chestnut kernel.

13. 

    Step13:Is such a birthday cake beautiful.