Kumquat Cake
1.
Cut the kumquat in half and take out the seeds inside
2.
Juice the big oranges. I use Sichuan oranges to squeeze out the juice directly with my hands.
3.
Put the kumquats and orange juice into the wall breaker together, and add orange juice for better breaking.
4.
Whipped fruit puree for later use
5.
Put 100 grams of walnut oil, egg yolk and kumquat puree in a basin, add 10 grams of sugar
6.
Stir well to make it evenly mixed
7.
Sift in low-gluten flour
8.
Stir until there are no flour particles in the egg yolk paste
9.
Put the egg whites in an oil- and water-free basin and add a few drops of lemon juice
10.
Whisk at a low speed until large bubbles are formed, add 1/3 of the sugar
11.
When whipped until the foam is more and slightly finer, add 1/3 of the sugar
12.
Whip until the foam becomes fine and add the remaining sugar
13.
Whip at high speed until the whisk is lifted, the egg whites are in sharp corners
14.
Take about 1/3 of the egg whites and put them in the egg yolk paste.
15.
Pour the evenly mixed paste into the remaining egg whites
16.
Continue to mix evenly with the mixing method to become a delicate and smooth cake batter
17.
Put the cake cup into the mold
18.
Pour the cake batter about 8 parts full
19.
After the oven is preheated up and down at 140 degrees, put it in the oven and bake for 30 minutes
20.
Take out the baked cakes and let cool
21.
Put the whipped cream in an oil-free and water-free basin, add sugar
22.
Whisk it a bit and then add matcha powder and beat until you can decorate the flowers. I forgot to take a picture of the whipped step, let me explain it in text
23.
After the cake is completely cooled, it will collapse a bit. Just put the jam, use a spoon to dig a small spoon of Kubi jam and place it on the cake.
24.
Put the whipped cream into a piping bag and squeeze it onto the surface of the cake to enjoy
Tips:
1. I used firewood eggs, and I used 4, if ordinary eggs are bigger, 3 will do.
2. The puree will be slightly more whipped, and weigh it when you use it.