Blueberry Sauce Sandwich Cake
1.
One whole egg plus one egg yolk, add fine sugar
2.
Start to dissipate the warm water (not too hot to avoid boiling)
3.
The volume opens up so that it grows slowly
4.
Whip until the volume of the egg batter becomes larger and the dripping marks disappear slowly (at the same time the oven is preheated at 170 degrees)
5.
Sift in low powder, quickly stir until there is probably no dry powder
6.
Put the batter into the piping bag
7.
Then squeeze the batter into the mold, each squeezed eighth full (I used 12 continuous touches)
8.
Sprinkle some cooked black sesame seeds on the surface for decoration (can be omitted)
9.
Put in the oven, middle layer, bake for 15-18 minutes
10.
After being out of the oven, it is best to demould the cake when it is not hot, otherwise the residual temperature will easily dry the cake
11.
Spread an appropriate amount of blueberry sauce on the surface of the cake and cover the other cake on top.
Tips:
1. The temperature and time of the oven are for reference only.
2. Other molds can be used, and various fillings can be added.
3. When the warm water starts to dissipate, the water should not be too hot to prevent it from being cooked.
