The egg yolk and egg white are separated. First, the egg white is sent, and the sugar is added in 3 times until a pointed hook appears.
Send egg yolk to add sugar, use electric egg beater to sit in hot water (about 60 degrees), about 5 minutes or so, the egg yolk color becomes lighter, the eggbeater lifts the egg yolk paste, there is obvious grain, and will not disappear immediately. ,It's finished.
Preheat the oven. Pour a little protein into the egg yolk paste and mix well. Pour half of the protein and mix well. Add the sieved low powder, stir well, pour into the remaining protein and mix well.
Put the egg yolk paste into the squid bag, and squeeze the squid to the baking tray to make it round. Put in the oven, the middle layer 170 ° 20 minutes to cool off, the biscuits are as large as possible, can be slightly thicker and longer.
Part of the stuffing. Glydidine tablets are soaked in cold water (must be drinking water) fine sugar added to the water, boiled in a small pot with a small fire (water and sugar will automatically fuse, do not stir with a spatula)
During the boiling of the syrup, start the egg yolk, add the granulated sugar to turn the yolk to white, and beat the egg yolk to drip the egg yolk. There is no obvious grain, but it is very thick (you can take it in warm water, it is faster)
Boil the sugar water and add the egg yolk paste to continue to send it. Add it slowly when you first add it. Otherwise, the yolk will be cooked and agglomerated because the syrup is too hot. It will be sent to the bowl without feeling the obvious temperature.
Melt the soaked gelatin sheet heat-insulating water, add it to the egg yolk paste, and stir it evenly with an electric egg beater.
Use the egg beater to smooth the mascarpone cheese. Mascarpone is easy to separate the oil and water. Don't send it. You can turn it in three or five rounds.
Mix the egg yolk paste in half and mix it with Mascarpone cheese. Mix with the mixture until the cheese is not mixed. Pour the remaining cheese and mix well (with a spatula).
Light cream can be sent to five or six points (you can do the state of mousse cake)
Pour all the whipped cream into a mousse paste and mix well. Add the almond wine and tiramisu cheese paste.
Rush a small bowl of coffee, let cool, finger biscuits roll in the coffee and put it aside, let the finger biscuits absorb the surface of the wine.
Then put it into the bottom of the mold, pour the tiramisu paste, put the finger biscuits, pour the cheese paste, and put it into the refrigerator for 4-5 hours, better overnight.
Decoration: Cocoa powder is sifted into the surface of the cake. Don't be too thick. Just a circle of finger biscuits around the cake!