#aca Fourth Session Baking Contest# Making Erotic Wysach Cake
1.
Sift low-gluten flour and almond flour for later use
2.
Prepare ingredients for the cake body: 90g unsalted butter, 30g powdered sugar, 93g egg yolk, 90g dark chocolate, 60g low powder + 30g almond meal, 149g egg white, 140g caster sugar Ingredients: 60g dark rum, 5ml vanilla extract, 100g water , Dark chocolate (for tempering), a little bit of apricot jam
3.
Sacher cake body: 90g butter is softened at room temperature, and 30g powdered sugar is added to beat until feathery.
4.
Add the egg yolk to the butter batter in portions, beating evenly each time, and add another egg yolk.
5.
Add 10ml of rum
6.
Add 5ml vanilla extract and stir well.
7.
Dark chocolate 90g melts in water, about 35 degrees
8.
Add the chocolate paste to the butter paste and mix well.
9.
Add 30g of mixed and sieved low-flour 60g almond flour, and stir evenly with a rubber spatula. At this time, the oven is preheated up and down to 175 degrees.
10.
Add 90g of caster sugar to 149g of egg whites in three times, and whip it until moist foaming. Long horned chicken tail state.
11.
Take 1/2 of the meringue into the chocolate batter and mix evenly; add the remaining meringue and mix evenly.
12.
Put a silicone mat in the baking pan, pour the cake batter, and smooth the surface with a spatula.
13.
The oven is preheated~
14.
Baking: Bake in the middle layer at 175°C for 25 minutes. Take out the baked cake body and cool at room temperature
15.
After the cake body is cooled, cut the cake body out of the cake body for later use.
16.
Chocolate ball making: Put the chocolate in a container and melt it with warm water.
17.
Heat the chocolate to 50 degrees in water, and the chocolate will dissolve completely. Add an appropriate amount of dark chocolate and stir evenly to cool down to 27 degrees. Then heat the chocolate to 31 degrees in water.
18.
Chocolate decoration leaves: melted chocolate, use a knife to make a feather state on cellophane,
19.
Put it into the baguette mold and send it to the refrigerator to freeze and shape
20.
Pour the chocolate liquid into the CP2254 mold of Chocolate Word, shake the mold to remove air bubbles
21.
Pour out the chocolate paste in the mold
22.
The mold is sent to the refrigerator for refrigeration and demolding. After demoulding, use a circular cutting film to cut out a circle for use!
23.
Rum sugar liquid: Add 50g of caster sugar and 100ml of purified water to the milk pot and boil on low heat, until the sugar melts away from the fire. After cooling, add the remaining 50ml of rum and stir well.
24.
Brush the rum sugar liquid on the surface of the cake body. Spread the apricot jam in the middle of the cake body, superimpose the two cake bodies, put the bottom of the chocolate ball, and close the other half of the chocolate ball.
25.
Decorate with chocolate leaves and put it on the plate~
Tips:
1. The 49% pure cocoa butter milk chocolate used in the recipe.
2. Don't beat the egg whites on the cake body. This cake is just like this kind of cake.
3. The shape of the cake can also be made into chocolate glaze, just do it according to your preference.
