Cake

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No tarcrete

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Crushed with a cane。

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Light cream

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White sugar, milking up to 90%。

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Preparation of general food bags (or bouquets)

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打好的Light cream装入食品袋中，袋角剪一个小口。

7

准备好容器，先铺一层打好的Light cream。

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And a biscuit crumb。

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And another cream。

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Crumbs of cookies are then spilled, repeated to the full container, and a layer of crumbs is found on the final surface。

11

The finished product has the best taste in half an hour or two hours。

Tips: 1. Regarding Sawdust Cake, it is said to be eaten after freezing, but I feel the texture is better after chilling in the fridge for a few hours rather than freezing. The texture is best after chilling overnight. 2. If you eat the cake right after making it, the biscuit crumbs on the surface—the so-called "sawdust"—are crispy and the texture is a bit dry. However, after chilling, the crumbs become moist because they absorb moisture from the cream, resulting in a soft texture that actually allows you to better appreciate the rich flavor of the cream and biscuit blend. 3. I have tried many different flavored biscuits: salty, sweet, calcium-milk, and red date. As long as they are oil-free, purely shortbread-style biscuits, they will work. 4. You can make different flavored Sawdust Cakes by adding various ingredients to the heavy cream, such as: nuts (pistachios, walnuts, almonds, etc., remember to chop them), dried fruits (cranberries, raisins, etc.), or fruits (mango, papaya, strawberry, yellow peach, durian, etc.)—whatever you like. If you use a mousse ring for this cake, it can be unmolded after chilling overnight, but crumbs will scatter everywhere when cutting and eating. Using a glass container looks better visually. Actually, a storage box is the most practical choice; not only is it easy to carry around (to give as a gift or share with others), but if you can't finish it all at once, it also stores better.