Mocha coffee mousse-mellow coffee with the aftertaste of walnut

1. Four eggs, yolk and egg green separate, egg yolk with 60ml oil, 80ml milk (occasional peanut dew, that fragrance), sugar 50g, do not like too sweet, 80g low gluten flour, right amount of cocoa powder, mix well

2. Mix the egg whites with sugar and mix into the yolk paste in three times.

3. Oven 150 degrees, 60 minutes

4. Bake the walnut when the oven is hot. Add the walnut because you like the layered taste.

5. Cut a cup of espresso, I can't buy any good materials, use instant solution directly, add rum to make coffee wine solution.

6. Cocoa Qi style is divided into two halves, first spread a layer of walnut and brush a layer of coffee wine solution

7. 250ml whipped cream is distributed until 67 or 7, divided into two portions, one with leftover coffee wine, cocoa powder, 2 slices of melted gelatin, and even a few melted chocolates

8. Ok on the first floor

9. Another light cream, two small boxes of yogurt, melted gelatin tablets, the second layer is also ok

10. The refrigerator took off the film overnight.

I didn't have a decent moose circle, so I used a living bottom cake mold with a layer of cling film. After taking off the film, I found that the side was really speechless and could not be decorated. I randomly found a few sweets, but the taste was really good.

Give me a full front.

Again

Cut a piece.