#柏翠大赛# Shaha Cake
1.
The butter and chocolate melt in water.
2.
Add egg yolks in step 1 and mix well.
3.
Add the caster sugar to the egg whites in 3 times and beat until it is dry and foamy.
4.
Add a small amount of egg whites to the chocolate egg yolk batter and mix well.
5.
Pour it back into the egg whites and mix well. The technique is the same as that of Chiffon's protein.
6.
Add the sifted low powder.
7.
Pour the batter into a 6-inch round film and bake at 180 degrees for 35 to 40 minutes. After baking, let it cool and release it from the mold.
8.
Because there is not much apricot jam, I only divided two slices. Spread apricot jam between the two slices.
9.
Simply smear a layer of whipped cream on the surface. Stick the cake to pieces. Then freeze for a while.
10.
Chocolate mirror method. Heat the cream to a boil, pour in the chocolate and mix well.
11.
Then add butter to melt. It can be poured on the cake to make a mirror when it is cooled to about 35 degrees. Or it can be used to wipe the noodles after it has slightly solidified in the refrigerator.
12.
Put the cake on the baking net, put a container under it, and quickly pour the mirror solution on top to cover the cake.
13.
You can install the time as you like. It tastes better if refrigerated overnight.
Tips:
1. Normally 3 pieces of cake are required, with two layers of apricot jam. My apricot jam is running out, so I only put one layer.
2. For the practice of apricot jam, please refer to my previous post. Boil the apricot jam to make it thicker.
3. The words above are also made of glaze sauce, put it into a piping bag, and squeeze it after solidification. It can't be too solid, it won't move.
4. The glaze is best to be hit with a homogenizer to make it more shiny and smooth.
