1. Make the custard sauce in advance
2. Add baking powder to Xiangxue cake mix and mix well
3. The butter is softened at room temperature, beat it with an electric whisk until smooth
4. Add the mixture of powdered sugar and white sugar in three to four times, and beat until the color becomes lighter and the volume is enlarged
5. Beat the eggs, add butter in three batches, whisk fully each time, and add another time
6. Add the right amount of rum
7. Sift in the low powder that has been mixed with baking powder, and stir evenly with a spatula
8. Put the custard sauce and the cake batter into piping bags with a diameter of 8 cm and 10 cm respectively. Spread a layer of oil on the inner wall of the 6-inch round mold, and then pour in the flour. After a layer of flour is attached to the inner wall, pour out the excess flour
9. Squeeze a layer of cake batter into the cake mold evenly in a spiral shape, squeeze two layers around the edge. Then squeeze a layer of custard sauce in the middle in a spiral shape
10. Break the walnuts into small pieces and sprinkle on the custard sauce
11. Spread the walnuts evenly with dried blueberries and sprinkle with lemon zest
12. Spread the remaining cake batter in a spiral shape, and gently smooth the surface with a spatula or scraper
13. Brush a layer of egg yolk liquid on the surface of the cake, and use a toothpick to draw some simple patterns on the surface, so I won’t be ugly.
14. Put it in the preheated oven, 175 degrees for 30-35 minutes
Tips:1. Rum, lemon zest and lemon juice are best not to be omitted, they will have a French flavor after being added.
2. Walnut kernels can also be replaced with raisins, chopped almonds or pistachios. Dried blueberries can be replaced with dried cherries, dried strawberries or even fresh cherries and strawberries.
3. When smoothing the cake batter, the scraper or spatula slightly dipped in water is easier to wipe
4. After smoothing the cake batter, use a mold release knife to make a circle on the edge of the cake to slightly separate the cake body from the cake mold, so that the surface of the cake will not crack due to adhesion to the cake mold when the cake is heated and expanded. If you like the feeling of cracking on the surface of the cake like jelly, you can also omit this step~ ha
5. If there is excess custard sauce, you can use it in other places. You can apply it on toast or in cake rolls.
6. This recipe is for 6-inch cake
