1. Prepare the required materials
2. Corn starch and pomegranate juice powder are mixed and sieved
3. Pour 30ml of warm water into the mixed corn pomegranate juice powder and mix well
4. Add 1 egg yolk to 15 grams of fine sugar, and beat with a manual whisk until slightly whitish
5. Pour the corn pomegranate juice into the beaten egg yolk and stir evenly
6. Pour 110ml of milk and 90ml of whipped cream into the small pot. After the low fire boils slightly, pour some into the egg yolk liquid, neutralize the temperature and stir evenly, then return to the small pot, low heat, and cook until slightly thick. Process Stir constantly in the medium to prevent lumps
7. At this time, the Liuxin sauce is ready, pour it into a container, cover the sauce with plastic wrap, and put it in the refrigerator for later use.
8. The rest of the materials are used as the chiffon cake, using a hollow mold, and the chiffon cake is completely cooled after it is out of the oven, and then demoulded
9. After the chiffon cake is unmolded, take out the prepared Liuxin sauce, stir it, and make it into a flowing state. Pack it in a piping bag and squeeze it into the heart of the chiffon cake and smooth it out.
10. Finally, pour the excess liquid cream on the cake. You can also use some light cream to whip the excess liquid cream and pour it evenly on the cake to form a natural flowing state, sprinkle with thin crispy crust and crushed nuts, and drizzle with chocolate Sauce, sprinkle with powdered sugar, and refrigerate for about 1 hour.
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