Cocoa coffee caramel cookie air cake, a recipe that blows away a certain "Liyou" C119.

After dissolving corn oil and cocoa powder, add milk and continue stirring until emulsified;

Sift in the cake flour and mix well;

Crack the eggs, separate the egg whites into another clean bowl, and separate the egg yolks into the batter and mix well. Set aside.

Preheat the oven, add white vinegar and granulated sugar to the egg whites;

Whisk until it reaches a medium-stiff consistency;

Scoop some of the meringue into the batter and mix well with a whisk;

Pour the batter back into the meringue bowl, first use a whisk to fold it in until well combined, then use a spatula to fold it in a J-shaped motion until smooth.

Put the batter into a piping bag;

Squeeze the mixture onto a baking sheet lined with parchment paper;

Place in the oven, use the air fry function, bake at 140 degrees Celsius (top) and 130 degrees Celsius (bottom) for 12 minutes;

Let the cake base cool after baking;

Crush the cookies;

Whip the heavy cream with powdered sugar and cocoa powder until stiff peaks form, then transfer to a piping bag.

Take a piece of cake, flip it over, and pipe a layer of cream on top;

Sprinkle with crushed cookies, then pipe on a layer of cream;

Take another cake base and place it on top, then roll the edges around with cookie crumbs.

◆◆◆The following is a display of the finished product◆◆◆

Finished product 1

Finished product 2

Finished product 3