melt-in-your-mouth ❗️ zero failure ❗️ chiramisu version of tiramisu cake

Cooking Instructions

1. 1⃣️ Make a cake embryo first, add milk and corn oil to the egg yolk and stir well, add 15 grams of hot water to the cocoa powder and stir and melt, add cocoa liquid to the egg yolk liquid and stir evenly, sieve in the low-gluten flour, stir until it is smooth and particle-free️
   2⃣Add lemon to the egg white, add sugar and beat in three times, beat until the egg head is hooked, divide one-third of the egg white into the cocoa egg yolk paste and mix evenly, and then pour it back into the egg white basin and continue to mix evenly

   

2. 
   3⃣️ Pour the cake batter into the baking tray, shake it twice to shake out the bubbles, put it in the middle layer of the preheated oven, 160 degrees for 20 minutes, tear off the oil paper and let it cool, make a round cake embryo for later use️
   4⃣Now make tiramisu, beat the egg yolk evenly, mix sugar and water and boil,

   

3. Slowly add the boiling water to the egg yolk liquid, stir well
   5⃣while adding ️ Gelatin slices are soaked in cold water to soften, add to the egg yolk liquid, heat the water insulation until melted, stir the cheese in the water insulation and mix smoothly, mix well with the egg yolk liquid, beat the whipping cream until it is slightly textured, mix well with the cheese egg yolk paste, and the tiramisu is ready
   

   

4. 6⃣️Put a slice of cake in a 6-inch mold, pour half of the tiramisu, put it in the refrigerator and freeze it for 10 minutes, then put a slice of cake, pour in the remaining tiramisu, put it in the refrigerator for more than 4 hours and you can eat it~