Blackberry Custard Cakes

Name: Blackberry Custard Cakes
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 100g Light cream; 55g butter; 55g egg; 55g Powdered sugar; 25g Caster sugar; 1g Vanilla extract; 2g Baking powder; 25g blackberries

by Silver big baa

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

This cake is an improvement of the pound cake. Too much butter makes the taste too heavy.
Use whipped cream to replace part of the butter to make the milk fragrant, but the taste can be much lighter.

Ingredients

Blackberry Custard Cakes

1. Cut the dried blackberries into fine pieces and rub them with 2 grams of low-gluten flour

2. The butter is softened, add powdered sugar and caster sugar and beat until goose yellow

3. Add a small amount of egg liquid several times, beating thoroughly each time

4. Add vanilla extract and mix well

5. Add whipped cream in portions

6. Stir it into a thick rice paste

7. Pour in dried blackberries and stir, the more uniform the better

8. Low-gluten flour mixed with baking powder, sift in

9. Stir with a spatula until there is no white powder, do not over-stir

10. Put the cake paste into the piping bag, and cut the mouth of your finger

11. Squeeze the cake batter into the mold to make the surface as flat as possible

12. The oven does not need to be preheated, directly at 190°, in the middle, and bake for 18 minutes.

Tips:
1. Please remember that as long as there are no white particles, there is no need to over-mix;
2. The butter must be softened before dispensing, it can be softened with a microwave oven;
3. It is best to put the eggs and whipped cream to room temperature first.