Cooking Steps

1. 

   Step1:Make finger pie first. Separate the egg white and yolk. Whisk the egg white with 45g sugar. Have sharp corners.

2. 

   Step2:Add 15g sugar to beat the yolk. Just turn yellow.

3. 

   Step3:Mix the two. Gently fold it up and down with a scraper. Do not destroy the protein bubble.

4. 

   Step4:Sift in low gluten flour and corn starch. Stir well.

5. 

   Step5:Put it in the flower mounting bag. Squeeze it on the baking paper.

6. 

   Step6:Put it in the middle layer of the oven and bake at 190 ℃ for 12 minutes. It's soft when it's just taken out. It's Crispy when it's cool. spare.

7. 

   Step7:I started to make the main body of the cake. Make the yolk paste first. Soak gelatin slices in cold water and take out for standby.

8. 

   Step8:Heat the yolk with water. Stir while it's hot. Don't overheat it. Take it out and add in gelatin. Stir well and let cool.

9. 

   Step9:Make cheese paste. Stir mascarpone cheese until smooth.

10. 

    Step10:Add coffee liqueur and lemon juice and stir well.

11. 

    Step11:Make batter. In another bowl, pour in cream and sugar. (with lines) the above three batters are evenly mixed, which is the cake batter.

12. 

    Step12:Mix 100ml instant coffee with 20ml coffee liqueur. Cool it and pour it into a flat bowl to dip in finger cake.

13. 

    Step13:Use the eight inch square mold. Lay the bottom of the finger cake. Lay the cake paste on the top. Lay the finger cake again. Lay the paste again. Three times in all.

14. 

    Step14:Finally, scrape the surface. Cover with plastic wrap and refrigerate for 4 hours.

15. 

    Step15:After demoulding, sprinkle with cocoa powder. It's a success.

16. 

    Step16:Let's enjoy the delicious food together.