Inside is a flavorful vanilla mousse, on the outside is a soft and delicate chocolate chiffon embryo, coupled with a yurt-like shape, this strange dessert is not to bring you a different strange feeling, come and learn it!!!
Austrian Sach cake
Production process
▼ Preheat oven: Heat oven at 180 degrees Celsius, heat at 170 degrees Celsius
▼Preparation of ingredients: Preparation of complete materials
▼ Stirring: Cook machine stirring.
▼ Sifting: Cake flour, powdered sugar sifted
▼ Whisk: Beat the egg whites to a soft chicken tail
▼ Storage: Refrigerated storage of finished products
▼ Shaping: Chocolate cake blanks are filled with vanilla mousse in the middle of the mousse circle and then sprinkled with cocoa powder with decorative cream extrusion
▼ Baking: Bake for 15 minutes
▼ Filling: Vanilla mousse
▼Decoration: Sprinkle cocoa powder
Ingredient list
| Chocolate embryos | |||
| Name | Gram weight | Name | Gram weight |
| egg white | 4 pcs | sugar | 55g |
| yolk | 4 pcs | salt | 1g |
| Low gluten flour | 40g | cornstarch | 7g |
| Cocoa powder | 8g | salad oil | 33g |
| Milk | 35g | _ | _ |
| Vanilla mousse | |||
| Name | Gram weight | Name | Gram weight |
| Milk | 60g | Light cream | A60g |
| Gilliding | 5g | Vanilla pods | 0.5 roots |
| White chocolate | 175g | Cocoa butter 13g | 13g |
| Light cream B | 220g | ||
| Garnish with cream | |||
| Name | Gram weight | Name | Gram weight |
| Light cream | 250g | sugar | 15g |
Procedure
1 chocolate embryo
1.1 / Oil and milk, salt stir to emulsify.
1.2 / Add sieved low-gluten flour, cocoa powder, corn starch and stir until there is no dry powder.
1.3 / Add egg yolks and stir well.
1.4 / Egg whites are beaten in parts with granulated sugar to form a soft chicken tail.
1.5/ divided mix with egg yolk paste stir.
1.6 / Pour into the mold, clear the vibration and shake out the bubbles.
1.7 / Bake at 190 degrees on high heat and bake at 170 degrees for 15 minutes.
2 vanilla mousse
2.1 / Gileatin ice blister soft.
2.2 / White chocolate with cocoa butter to melt in water.
2.3 / Milk with vanilla pods and light cream A heated until bubbling
2.4 / Add the soft gelatin to the bubble.
2.5 / Mix well with chocolate.
2.6 / Light cream B beaten to 50% to 60% round
2.7 / Mix with the above sections.
3 garnishing cream
3.1 / Light cream and sugar.
4 finished product assembly
4.1 / Cut the chocolate into long strips 20cm wide and 5cm wide
4.2 / Surrounded by a mousse circle.
4.3 / Fill the middle with vanilla mousse and put it in the refrigerator to freeze.
4.4 / Decorate with a right-angle rose spout to mount the cream on the outside.
4.5 / Sprinkle with cocoa powder.
5 finished products displayed