Bourmeike Cake

Name: Bourmeike Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 100g Sugar (cake); 20g cocoa powder; 80g Low powder; 55g milk; 30g butter; 100g Light cream; 10g Sugar (cream); Some Fruit

by Warm sunny

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

The mold I've liked for a long time finally started, but it was also bored in my cabinet for several days, and was just taken out to see the light. The body of the cake is my favorite Japanese cocoa sponge cake. I changed the shape after changing the mold. It feels like a dessert shop. It's just that the outside of the cake is not delicate enough, and it seems that it needs to be adapted to the new mold. I used a fork to wrap some sugar shreds on it. When I first made it, it looked tall and tall, but when I set up the props, the thin sugar shreds actually melted away, leaving only some thick branches. What kind of trouble is this? Is it to tell me that the late autumn in the north is not cold enough, or is it beneficial to grow stronger? Helpless..."

Ingredients

Bourmeike Cake

1. Brush the inner wall of the mold with butter and set aside.

2. Dice the butter, put it in a container with milk, and melt the butter over water.

3. Sift the cocoa powder into the milk solution and stir until no particles are shiny, and then set aside.

4. Separate the egg whites from the egg yolks, and put the egg whites in the container without water and oil.

5. Beat the egg whites until hard foaming, add 100 grams of sugar in the middle three times, add once when fish-eye bubbles appear on the surface of the egg liquid, add once when the egg whites are slightly pulled out of the sharp corners, and add the last time when the sharp corners are pulled out.

6. Add the egg yolk to the meringue and continue to beat with an electric whisk until the egg yolk and egg whites are completely mixed.

7. Sift in low powder.

8. Use a spatula to mix the flour and egg batter evenly.

9. Add cocoa solution.

10. Stir the cocoa solution and batter evenly.

11. Pour the cocoa batter into the mold, knock off the surface bubbles, and put it in a preheated oven at 180 degrees and bake for about 20 minutes. After baking, let it cool and demould.