Cocoa sandwich cake
By AmayaLabadie
Ingredients: salt,low-gluten flour,light cream,lemon juice,eggs,salad oil,white granulated sugar,cocoa powder,pure milk
Recipe Recommendations
- low-gluten flour 60g
- salad oil 50ml
- pure milk 50ml
- eggs 4 pieces
- white granulated sugar appropriate amount
- lemon juice 2 to 3 drops
- cocoa powder 25g
- light cream appropriate amount
- salt 2g
Steps for Cocoa sandwich cake
1
Separate the egg yolk and egg white; put 20g of sugar and 50ml of milk into a powder egg yolk basin, and stir with egg until uniform and all the sugar melts.
2
Mix low flour, 15g cocoa powder, and salt, sieve twice, and pour into a basin.
3
Add a few drops of lemon juice to egg white.
4
Beat at low speed until rough blisters are formed.
5
Add 60 grams of fine granulated sugar in three times, beat on medium speed until dry and frothy, about 9 portions.
6
Add 50ml of salad oil in portions and blend with the batter to form a silk strip.
7
Add 1/3 of the egg white to the egg yolk batter, cut and mix well.
8
Pour back into the egg white and quickly cut and mix well.
9
Pour the batter into the mold, shake it a few times on the table to drain out the blisters inside, and make the surface even; after preheating the oven to 150°, hold it on a baking sheet, place the penultimate layer, and bake for 50 minutes.
10
Bake out of the oven and upside down, cool a little, and then remove the mold.
11
Remove the surface layer of the Qifeng cake and divide it into three pieces.
12
Cut into square cake slices with mousse rings.
13
Shake well the light cream and pour it into a water-free and oil-free container. Add white sugar and beat on medium speed until 80%. Apply a thin layer of cream to the cake slices.
14
Add the remaining cocoa powder to the cream and stir well.
15
Put it into a decoration bag and squeeze it onto the surface of the cake.