Kumquat Cake

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 cups into the 12-line muffin mold of Xuechu

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. Put the whipped cream into a piping bag and squeeze it onto the surface of the cake to enjoy

24. Finished picture

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.