Castella pre-made for today. I kept it in the refrigerator and it's still okay. I don't like leaving it at room temperature because it gets hard. But I'm going to use it because it's much better than the seats they sell.

I have some baking ingredients, so I cut the castella sheet into a round cake mold and there is no transparent band, so I wiped the opp paper neatly, cut it, and inserted it in.

Add sugar equivalent to water. Boil it without stirring, and sugar syrup is complete
Place directly in another bowl and let cool.

Add egg yolks and sugar starch measurements and vanilla essence to get rid of the fishy smell and rich aroma.

Mix it evenly.

Heat the milk in advance and mix it with a strainer. Then a very soft custard is made.

Put it in another pan, stir it well over low heat, and boil it gently so that it doesn't lump.

When the custard cream that I had made was somewhat concentrated, I tried dipping it in flesh, and it was similar to the custard bread sold, but it was much stronger.

The color looks lighter when I melt it

I'm going to add a bit of a thick cover dance.

It'll definitely get darker and it'll be perfect if you put it up.

Add whipped cream and sugar and whip strongly. I made it hard. To go well with a soft custard

Put it in a piping bag and cut the ends a little and wait.

Apply the sugar syrup that I cooled earlier on the castella sheet

Apply chocolate custard evenly to make it even. I had a hard time spreading it out, but it worked because I was patient.

Squeeze it evenly with the whipped cream piping bag and spread it out. The second tier was a little short, but the shape was pretty good.

I chose one of the Valentine's Day stands and decorated it on top of chocolate custard. These four are so expensive.

The chocolate custard cake is done in a luxurious way. It's so nice to create a lovely atmosphere with wine. This is the completed chocolate custard cake recipe.