Savarin Cake

Savarin Cake

1. Separate the yolk and white of the egg, and put the yolk in a basin.

2. Put the egg whites in another basin. Make sure that the basin is clean, oil-free and water-free, otherwise the egg whites cannot be passed.

3. Add an appropriate amount of water to the egg yolk bowl.

4. Add an appropriate amount of salad oil.

5. Add table salt.

6. Add 30 grams of caster sugar.

7. Use a whisk to beat the egg whites until the eyes are soaked.

8. Add the remaining one-third of the caster sugar.

9. Continue to beat, adding fine sugar once more in the middle.

10. Finally, add all the remaining fine sugar and continue to blow until it becomes a rigid foaming state.

11. If you don't know how to judge whether it is hard foaming, you can also erect the egg white basin. If the egg white inside does not flow, it means that it is well spent.

12. Mix all the ingredients in the egg yolk bowl with a whisk.

13. Sift in low-gluten flour.

14. Use a rubber spatula to stir evenly without particles.

15. Add one-third of the egg whites to the batter.

16. Use a rubber spatula to cut and mix evenly.

17. Pour the batter back into the remaining two-thirds of the egg whites.

18. After cutting and mixing, stir evenly.

19. Prepare Le Kui’s special Savarin mold.

20. Put the batter into the piping bag, squeeze it into the mold 8 minutes full, shake it lightly and place it on the baking tray. (I pour a lot of batter, you guys can pour 8 minutes full)

21. The oven is preheated in advance, the temperature is 160 degrees, and the time is 12-15 minutes. (Each oven brand is different, the time and temperature are for reference only) The baked cake can be easily demoulded after it is allowed to cool.

22. Melt the white chocolate in water.

23. Sprinkle the chocolate liquid on the surface of the cake with a small spoon, and quickly sprinkle with sugar beads and chocolate beans for decoration.

24. Add the packing box and you can share it with friends!