Today's cake is kind of a bit of a troublesome piece of cake. Before the carrots' birthdays, the cake was made out of the outside. The feedback was to be killed directly by the little partners after eating and staring at me. This cake, from top to bottom, combines four different tastes and textures, consisting of seven full floors! It tastes like coffee, and cheese, and then caramel sweets, and finally nuts, and not only does it taste the same way, even at different levels, it makes you feel the same, not the same. And in taste, the brilliance of caramel nuts, the thickness of cakes, the finer and softness of the mousse layer, the staggered integration of material of different quality, although contradictory, do not create conflict, but rather reinforce and complement each other. This layer tastes like a wave of trifles and overlaps. It's definitely rich and chubby, and it's a perfect combination of cocoon, and it makes your satisfying chorus exaggerate! (The diet A is the bottom of coffee cakes, the diet B is the base of coffee cheesemus, the diet C is the vanilla Kashda cream mousse, the diet D is caramel nuts, and the diet E is sugar and alcohol. The amount below can make a cake of 24*8*9cm.)
This dessert has two bright spots, one of which is the Tampi method of making, and the other of Santa Claus. It's simple, easy to form, easier to hold on to, it's soothing, it's a little big, it can be frozen for about five days at a time, it can be frozen for about two weeks, and it's warmed back to the room. And then there's the lovely Strawberry Santa, with the joyous outside and the sweetness, and it's gonna be a big welcome for family and friends, especially the little ones
