Painstakingly, just for a momentary visual feast! Teach you how to easily make the super popular dessert "Avalanche Milk Cap Cake", pull up the plastic mold to let the rich and smooth milk cap flow down, and cocoa powder to create a beautiful texture of the leopard print milk cap, with the fluffy chifon cake, it tastes sweet and not greasy!
Cocoa Chiffon Cake Base (2pcs, 5 inches):
4 eggs
Vegetable oil 30 grams
Condensed milk 40g (can be replaced with fresh milk)
Cake flour 50g
Unsweetened cocoa powder 15g
No. 2 sugar sand 60g
Vanilla seed paste a little
Avalanche milk cap:
Mascappone cheese 100g
100g condensed milk (can be replaced with fresh milk)
Whipped cream 250g
Salt 2g
Lemon zest a little
Vanilla seed paste a little
Method:
1. [Cake body] Separate egg yolk and egg white, add egg yolk to the mixing basin, add vegetable oil and stir well after beating, then pour in concentrated milk and vanilla seed sauce and stir at the bottom.
2. [Cake Body] Then sift in the powder. Sift the cake flour and cocoa powder twice in order and mix well, and the texture will become viscous.
3. [Cake Body] Beat the egg whites separated in step 1 at medium-low speed, first beat until the egg juice is not visible and full of bubbles (as shown in the figure), and add the first granulated sugar (divided into three times).
4. [Cake Body] Then continue to beat until it turns white and slides over with a slight texture (as shown in the picture), and then add sugar for the second time.
5. [Cake Body] Continue to beat until the lines are very obvious, then add the last granulated sugar, continue to beat until nine distributions, and the meringue will form a small ball (as shown in the picture).
6. [Cake body] Add the meringue to the cake batter in step 2 in three times, gently cut and mix well, the faster the action, the better to avoid defoaming, and mix well each time before adding the meringue.
7. [Cake body] Take the cake mold, completely lay the baking paper inside, pour in the cake batter until it is 5 minutes full, reserve enough space for the cake to rise, tap the air lightly, and bake in the oven at 160 degrees for 35 minutes.
Tips: Avalanche cakes can't use too large molds, the milk lid will not be able to flow down smoothly, the best is to choose a 5-inch mold.
8. [Avalanche milk cover] Pour milk and mascarpone cheese into the mixing bowl and beat slowly to make it smooth and free of particles.
9. [Avalanche milk cap] Take another pot, beat the fresh cream to five parts, a little textured and maintain the state of fluidity, then add vanilla seed paste and salt and mix well.
10. [Avalanche milk cap] Mix the cheese mixture and whipped cream well, grind in the lemon zest to add aroma, and complete the milk cap.
11. After the cake is baked, demold and let it cool, cut off the uneven surface, and prepare a higher curtain mold, you can also stick the two pieces together to increase the height, surround the cake body, and tighten it without gaps.
12. Finally, pour in the avalanche milk cover, about one-eighth of the full height of the cake body, and then sprinkle with cocoa powder.