Shaha Cake

Name: Shaha Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 85g butter; 90g chocolate; 80g granulated sugar; 20g cocoa powder; 55g Low-gluten flour; 5g Gillian; 180g water; Some Sour Plum Sauce

by Tian Luo girl

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

It's finally time to update the works during the National Day~
It is said that this year’s National Day and Mid-Autumn Festival have collided with the holidays, which caused a very embarrassing thing. During the National Day, I basically tried my best to make mooncakes. However, after sorting out the photos, the Mid-Autumn Festival is almost over, so it can only be quite similar. Yu is preparing for the Mid-Autumn Festival next year...
The happiest thing on National Day every year is to make cakes, because my mother happens to be celebrating her birthday during the holidays, so she won’t be away from home and she won’t feel sorry to panic and not have time to make cakes. I made a Shaha cake for my mother this birthday. It is said to be exclusive to the Austrian royal family. However, for our family who loves chocolate, as long as it is any small chocolate snacks, there will never be anyone. I don't think it tastes good~
The original version of the sandwich was apricot jam. I used pineapple jam in the game last year (after all, it’s not in apricot season). I went home this year and wanted to find some acid to neutralize it, so I just used the one that I had to eat on the street and eat roast duck. Ice plum sauce, it goes well~"

Ingredients

Shaha Cake

1. Prepare the work in advance and chop the chocolate into pieces (I don’t have dark chocolate anymore, I made it with white chocolate + cocoa powder)

2. Separate the three egg yolks and egg whites, put the egg whites in a clean basin for later use

3. 85g butter is softened at room temperature

4. Add 40g sugar and start to beat

5. Add the beaten egg yolk little by little, stirring well each time

6. Finally, add the melted chocolate and mix well

7. Add a mixture of sieved 55g low-gluten flour and 5g cocoa powder

8. Three egg whites add 40g sugar and start to beat

9. Keep hitting to nine to distribute (or a little bit weaker will do)

10. Add 1/3 of the egg white to the egg yolk paste, mix well

11. Then pour it back into the egg white basin and mix well

12. Put it in a six-inch mold and smooth the surface

13. The middle layer of the upper and lower fire of the oven, 170 degrees for 30 minutes

14. Take it out and cut it horizontally into three big pieces

15. Spread sour plum sauce on each slice

16. I prefer to eat a little bit more sauce. The middle slice is cut into a ring and filled with sour plum sauce.

17. Finally, make the glaze, 5g gelatin, you can add a little sugar if you want, and stir it with 180g water

18. Add 15g cocoa powder and stir evenly

19. Put it in the pot and simmer until the gelatin is completely melted

20. Wait until the glaze temperature drops to about 30, pour it on the cake and wait for it to air dry~

Tips:
Let me admit the mistake. The original recipe is made of bittersweet chocolate, and the high content of cocoa butter will be more delicious, but yes-I only have white chocolate, so I can barely survive with cocoa powder...
In addition, the glaze should be ganache, because there is no raw material, the mirror surface is made, and the cooking time is shorter, it will not be too mirror surface, which is more between the matte feeling of the mirror surface;
As for the above words, I collected the gelatinous substance after the glaze, boiled off some water, and squeezed it up while the viscosity was moderate. (Hahaha, it’s really random. It)