Butternut Cake

Name: Butternut Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 60g milk; 6 egg; 25g cocoa powder; 50g Vegetable oil; 80g Sugar; 500g Light cream; 40g peanut butter; Some Cashew nuts; Some Ground peanuts; Some Dark Chocolate Chips

by 79rong66

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Butternut Cake

1. Separate egg white and egg yolk, beat up egg yolk

2. Mix cocoa powder and low-gluten flour and sift until egg yolk, add milk and oil

3. Stir the egg yolk paste evenly

4. Pour the whipped egg whites into the egg yolk cocoa paste in 2 times and stir evenly

5. Pour the batter into the baking pan, shake a few times to defoam, and bake the middle layer in the preheated oven at 130°C for 40 minutes

6. Light cream, peanut butter, sugar beaten until hard

7. Cut the cake in half, put cream on the first piece, put the second piece, and cut off the irregular edges

8. Use a piping nozzle on the top to squeeze out the stripes, and sprinkle mixed cashew nuts, peanuts, and dark chocolate in the middle.

Tips:
You must use foreign eggs. They have a lot of protein and are easy to whipped. The fishy smell is weak, or even none, so you don’t have to add this and that.