Cooking Steps

1. 

   Step1:Prepare the ingredients. I prepared the tarts for freezing and preservation before. When using them, take them out and heat them back. You can use a biscuit bottom without tartin

2. 

   Step2:Roll out the tarting skin about 3mm thick. Measure the size with the bottom of the cake mold. Cut off the edge

3. 

   Step3:Put the mold together with the bottom. The four walls of the mold should be coated with butter and flour to prevent sticking. This is because the tarts or the bottom of the biscuit are not used

4. 

   Step4:Cream cheese is first cut into pieces and then softened in microwave oven for 30s. Then add sugar and egg liquid in turn and mix evenly for several times

5. 

   Step5:Sift the almond powder into the cheese paste of the previous step. Stir evenly with a scraper

6. 

   Step6:Add milk and butter. Mix wel

7. 

   Step7:Spread the chestnuts on the bottom of the tarts. Pour in the cheese paste

8. 

   Step8:Knock several times on the table to shake out the bubbles and smooth the surface of the cak

9. 

   Step9:Preheat the oven 170 degrees in advance. Bake the cake for 45 minutes. When the middle of the cake is bulging, take it out and cool it. Refrigerate it

10. 

    Step10:When eating, whisk cream and add sugar powder, coffee liquid and coffee liqueur to mix evenl

11. 

    Step11:Take out the frozen cake and cut it into piece

12. 

    Step12:Put the whipped coffee cream into the flower mounting bag and decorate it on the cake. Put the chestnut block and the girl fruit on it

13. 

    Step13:Good chestnut cheese, coffee cream tar