French dessert trunk cake
By VicentaLakin
Recipe Recommendations
- sweetening
- roast
- several hours
- ordinary
Steps for French dessert trunk cake
1
Sugar and milk are evenly mixed with edible oil
2
Add sifted powder mix evenly
3
Join the yolk mix and put it aside
4
Protein hits bubbles with tower powder and salt and turns into bubbles in a minute
5
Join the sugar and keep it going
6
When you become a glamorous cream-shaped egg-beater, the point of the protein goes up and down. Fire
7
Add a third of the protein to the yolk paste, and then add the remaining protein to the full mix
8
Put a scratch in the preheated oven for 170 degrees and 15 minutes
9
Scrambled chestnut with water and boiled for 25 minutes
10
When you're cool, you cut out the chestnuts with a little spoon
11
Chestnuts with sugar and mud
12
It's evenly mixed with milk and light cream
13
Two-thirds of the baked cake face up on the oilpaper covered with chestnut mud
14
Cake with a sticky sticky cake, roll it up and put it back in a few minutes. Bottom
15
Make the cake roll and we'll start making the face of the chocolate Fodgee: chocolate cut in small pieces with light cream and water. Wen
16
Smash to full chocolate melt
17
Open the roll of cake
18
Put melted chocolate on the face of the cake while it's hot
19
Scratch the surface like a bark
20
Take a quarter
21
Look at the structure
22
Put a quarter of the cake in the shape of a tree next to a big cake roll
23
I can't tell you how it feels when I decorate this cake with a fragrance, soft, sweet chestnut and a chocolate ol' entrance