I thought about this cake for a long time before making it. I always felt that it was complicated and didn't want to do it, so I delayed it until Christmas. Now I had no reason to be lazy again, so I tinkered with it ~~~~ In fact, it's not as complicated as I imagined, but it's a little troublesome. One cake slice, one sandwich, and one coating, but in actual operation, it would take one day to go in. <br />BUT---A day's hard work is really comparable to the cake after making it!!!!! Not only is it beautiful in appearance, it is also quite delicious. The cake roll is made of a chocolate breeze cake roll. It is mainly delicious in its filling and coating. I use chocolate egg yolk cream for the filling and coating. The coating is chocolate coffee whipped cream. It's so delicious!!!!! I don't eat ordinary cakes after they are cooked. Because it was the first time I made it, I tasted a small piece of this cake. I almost burst into tears when it was delicious... <br />SO--Just take it on my feet. This cake is not only suitable for Christmas, but it can also be roasted and eaten in ordinary times. It's so delicious!!!!! My aunt saw my cake and said at the time that she thought it was very delicious. I would make it for my niece when I go back ~~~~ Actually, I was a little greedy. I will bake one next time and bring it with me. This cake is still relatively big and suitable for people to order more ~~~~<br /> It is divided into three parts: cocoa breeze cake slices, chocolate egg yolk cream sandwich, and chocolate whipped cream coating. The sandwich can also be applied with less. This cake is also called annual ring cake. If you want to highlight the roll, you have to sacrifice the sandwich in the middle, but the best thing about these three parts is the sandwich... So I decisively chose to apply more of the sandwich. As for the annual ring ~~~~~~ As long as the cake rolls are rolled more beautifully, it will be the same. <br />Cocoa breeze cake slices--60 grams of egg yolk, 50 grams of fine granulated sugar for egg yolk, 75 grams of low flour, 1/2 tsp of baking powder, 50 grams of vegetable oil, 30 grams of pure milk, 20 grams of cocoa powder, 40 grams of hot water, 120 grams of egg white, 65 grams of fine granulated sugar for egg white, lemon juice, salt, and appropriate amount of baking powder<br /> Chocolate egg yolk cream sandwich--120 grams of butter, 40 grams of egg yolk, 10 grams of fine sugar, 25 grams of water, 50 grams of fine sugar, 10 grams of cocoa powder<br /> Chocolate whip and whipped cream on the surface--190 grams of whipped cream, 20 grams of fine sugar, 5 grams of cocoa powder, 5 grams of pure coffee powder, 10-15 grams of hot water, water and ice cubes
A few nights ago, I received a phone call from a friend asking if I could make a birthday cake the next day. This is still possible, but now I am more comfortable making cakes. It's just that there were just no eggs at home, so I couldn't make the cake at night. The next day, I went to the supermarket to buy eggs and baked a cake. The cake was removed before it completely cooled. The cake was also unsightly, but it couldn't be seen if it was mounted with cream. <br /><br />The recipe for the cake will not be detailed here. The ingredients are: 8 eggs, 1 cup low-gluten flour, 1/2 cup sugar (egg white) and 2 tablespoons (egg yolk), 1/2 cup corn oil, 1/2 cup milk, and a few drops of vinegar. Bake at 320F/160C for 55 minutes. (1 cup =250ml)
