Apricot honey twirl cake
By VicentaLakin
This cake is especially suitable for a warm and cold spring, and it tastes like a little almonds in its mouth and feels so warm! I've done it over and over again, and I feel like this cake is better. What kind of sparks do honey and almonds collide between their lips
Recipe Recommendations
- eggs of 5
- low powder 80 grams
- almond powder 20 grams
- milk 70 grams
- corn oil 50 grams
- honey 30
- white sugar 60
- lemon juice few drops
- sweetening
- other
- an hour
- ordinary
Steps for Apricot honey twirl cake
1
Raw materials
2
Eggs separated
3
Add honey and corn oil to the yolk. (This step I feel is critical, so oil and yolk are well integrated, milk or water are not easily separated and the time for mixing is shorter)
4
Add milk to mix
5
Sift the almonds first
6
Scan low powder
7
Smash it to the point where there are no particles left
8
Protein frosting: five egg cleaners squeezed into a few drops of lemon juice, punched with an electric omelet into a rough bubble, added a third of sugar, hit a third of thin foam, added a third of sugar, continued to hit a slight line, added the rest of sugar, continued to hit dry hair bubbles; dry hair bubbles: hit the head from the protein frosting, with a straight-on horn)
9
Wet-breathed bubble map has a bending hook
10
The oven preheats 140 degrees. Start mixing protein cream and yolk paste: take one third of the protein cream and mix it evenly into the yolk paste, take the other half of it evenly, and then mix all the protein cream evenly into a lean smoother
11
Falling into the mold, leveling the surface, slinging a few times on the stove, blowing bubbles
12
Spill almonds
13
Send it to a preheated oven, lower 140 degrees/40 minutes, 180 degrees 10 minutes colour, and prefers a depth of 180 degrees for 15 minutes
14
Take it out of the oven, fall a few times over the table, shake the heat in it, rebut it immediately, dry it off
15
Let's take a profile
16
Cut it and show it
17
The internal structure is so delicate