Two-color Pound Cake
by Pineapple Nana
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Put the butter in the milk pan and heat it for coking, filter out the impurities, spread it out and set it aside.
2. Add white sugar to the whole egg and beat until the surface does not drip right away. Sift in low powder and mix evenly.
3. Add the charred butter and mix well.
4. Add lemon zest and lemon juice and mix well.
5. Squeeze the egg batter into the mold, put it in the oven at 180 degrees and bake for 10-15 minutes.
6. Add 30 grams of white sugar and beat the egg whites until they are lifted and not dripping.
7. Almond flour, carbon black cocoa powder, low-powder sieved and added to the egg whites, add 10 grams of white sugar and mix well.
8. Put it in a piping bag, with the mouthpiece as you like.
9. Squeeze it onto the cake that has been baked and shaped before.
10. Bake in the oven at 170 degrees for 30-35 minutes. After being out of the oven, brush the syrup or wine on the cake body. Keep sealed.
