Multi-layered crispy sweet pudding cake

Overview

The bottom layer of the cake I made this time is a crispy biscuit butter layer, the middle layer is chiffon cake, the third layer is a dragon fruit pudding layer, sprinkled with a layer of cocoa powder, and the top is a heart-shaped dragon fruit pudding layer. Take a bite and it is crisp, sweet and soft...

Tags

• baking
• butter
• cake mix
• cocoa powder
• dragon fruit
• egg
• white sugar
• gelatin tablets

Ingredients

Steps

1. 1 Dragon fruit is juiced using a wall breaking machine.

2. 2 Pour the dragon juice into the pot, add the milk, add the soaked gelatine sheets, and stir until the gelatine sheets melt.

3. 3 Pour into molds and refrigerate for 4 hours.

4. 4 Use molds to steam the chiffon cakes. I use molds of the same size so that they are consistent in size.

5. 5 Put the biscuits in a plastic bag, crush them with a rolling pin, and put the butter in the microwave to melt.

6. 6 Place a layer of baking paper on the bottom of the mold for easy release. Pour the butter into the biscuit crumbs and press evenly with the extra baking paper to avoid getting your hands greasy.

7. 7 After flattening, put it in the refrigerator for 4 hours. I made the bottom layer and the dragon fruit pudding at the same time and put them in the refrigerator, and then steamed the chiffon cake.

8. 8 After the cake is cool, put it on the refrigerated biscuit crumbs, then put the round dragon fruit pudding on it, and sprinkle with a layer of cocoa powder.

9. 9 Finally, place the heart-shaped pudding on the top.

10. 10 The way it looks from the side.