White Chocolate Cream Layer Cake

Name: White Chocolate Cream Layer Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 90g Low-gluten flour; 390g Eggs (in shell); 80g milk; 80g White chocolate; 80g Light cream a; 120g Light cream b; 75g Sunflower seed oil; 65g White sugar (cake); 1g salt; 12g White sugar (light cream)

by Eyebrow

4.7 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

The chocolate cream made with white chocolate and whipped cream will be more fragrant and mellow, and easier to shape. It is a good choice for decoration or filling. Golden original cake or brown cocoa cake, white chocolate filling, visually layered and rich in taste.
This video introduces the making of a large amount of water chiffon cake body, the whipping of chocolate cream, the process and tips of making a sandwich cream cake. For cocoa cake, you only need to replace 10 grams of cocoa powder with 10 grams of low-gluten flour. Mix the cocoa powder and low-gluten flour through a sieve. The subsequent steps are exactly the same.

White Chocolate Cream Layer Cake

1. Prepare the ingredients.

2. ① Separate egg yolk and protein, and the egg white basin should be free of oil and water, and egg yolk should not be mixed. Add 1 gram of salt to the egg whites and freeze them in the refrigerator.
② Heat 75 grams of sunflower oil to above 90°C, pour it into another egg-beating bowl, and wait until the temperature drops to about 90°C.
③ Sift in low-gluten flour.
④Pump and stir by hand until there is no dry powder. Because the flour has been blanched, it is not afraid of gluten, and the mixing method is not particular.

3. ① Pour the milk into the oil batter. To be on the safe side, you can leave about 10 grams of milk for maneuvering.
② Stir evenly with the pump, you can see the batter thickens at this time. Measure the temperature of the bottom paste and add the egg yolk if it drops below 50°C.
③Stir the batter and egg yolk evenly with your hands. If the batter is too thick, add the remaining milk.
④The final state of the egg yolk paste is shown in the figure.

4. Preheat the oven up and down at 170°C before whisking the egg whites. Then send the egg whites:
①Turn on the electric whisk at low speed, and add 1/3 sugar when the egg white liquid is in the state of fish-eye bubbles.
②Turn to medium and high speed, and add 1/3 sugar when the egg white liquid shows fine bubbles.
③Turn to high speed and stir until the protein liquid shows lines, add the last 1/3 sugar.
④Continue to beat at high speed until you feel resistance to the whisk. Manually stir the meringue evenly, then insert the whisk vertically into the meringue and lift it up. The meringue on the whisk is in a big bend state.

5. Turn on the whisk at low speed, clean up the bubbles for about 1 minute, and check the state of the meringue again, and it is in a small crooked state.

6. ①Take 1/3 of the meringue into the egg yolk paste. ②Pump the "one" shape by hand and mix the egg yolk paste and meringue roughly.
③Swipe across the bottom of the pelvis from the 2 o'clock direction to the 8 o'clock direction.
④ Turn back to the center of the basin at 8 o'clock. At the same time, turn the egg beater with the other hand. This is the mixing technique.

7. ①Pour the mixed egg yolk paste into the meringue basin.
②Pump by hand and stir evenly according to the sixth step.
③Use a spatula to stir evenly, without seeing the white meringue, the batter is complete.
④Pour the mixed cake batter into a baking pan filled with oil cloth or oil paper (my baking pan 29*35CM), first use a spatula to evenly distribute the cake batter, and then use a spatula to flatten the surface.

8. Put the baking tray into the middle of the oven, and bake at 170°C for about 30 minutes until the surface is golden. Insert the toothpick into the cake body and then pull it out. Shake the baking tray out of the oven, and take out the cake with a tarp or paper.

9. Cover the surface of the cake with a piece of oil paper, and then cover the grill, pinch the oil cloth and turn over the grill together.

10. Tear off the flipped tarp and cover it on the cake to prevent it from drying out. Set aside to cool.

11. Next, make the chocolate cream filling:
①Put the white chocolate and whipped cream A together in a bowl, heat in water to melt the chocolate, and stir evenly. After cooling, refrigerate for more than 4 hours.
②Add 12 grams of white sugar to whipped cream B, and send it to a small curved state. It will be easier to whipped the whipped cream by refrigerating the beater, the whipping basin and the whipped cream for more than 1 hour before whipping the whipped cream. If it is a Nestle, you need to put an ice pack to pass it.
③The refrigerated chocolate cream is also sent to a small crooked state.
④ Stir the whipped chocolate cream and whipped cream evenly at low speed.

12. Cut the cake slices in half, smear one half with thick white chocolate cream, and cover the other half with the cream.

13. Wrap the layered cake and refrigerate for more than 1 hour.

14. Divide it into 8 evenly sized pieces. Take care to wipe the knife clean every time you cut it, and then cut it again.

15. It can be decorated appropriately, it is delicious and beautiful!

16. Confession of "White" Season

Tips:
①The cake slices are mainly low-temperature and slow-bake. The temperature and time are for reference only and should be adjusted according to your oven.
②Chocolate cream must be refrigerated before it can be whipped. You can also pour it into whipped cream and whipped it together.
③White chocolate is sweeter, you can increase or decrease the amount of white chocolate according to your taste.