This French dessert opera house is rich in layers, rich in flavor and solid in taste. It combines coffee, butter, chocolate and almonds into one. If you are also heavy, then this cake must be you. The dish! My formula is a modified low-oil and low-sugar version. Of course, the so-called low-oil and low-sugar is also relative. It can't be compared with ordinary fruit cakes, but everything has two sides. Although the heat is bigger, the taste is not simple. The cake can match! And this cake is actually very small, two or three people eat, one person eats one or two is gone! Occasionally, it’s not a problem! The family came to see relatives and friends, and suddenly got tall! In the warm afternoon, three or five friends or single people, in the quiet sunshine, a cup of tea, a piece of their own elaborate dessert, life, should be so comfortable!
Sponge cake blank
First make a sponge cake blank. The almond powder, powdered sugar, and low-powder are sieved, stirred dry, and mixed for use. (Almond powder is sifted as much as possible. It doesn't matter if the large particles can't be sieved. The finished product will be slightly rough, but it will not affect the taste!)
The two whole eggs are sent to the point where the egg paste can be drawn, and the eight characters do not disappear within ten seconds!
Pour the mixed powder into the whole egg that has been sifted and mix thoroughly.
Separate the two eggs, add 5g of sugar and send the egg whites to six or seven points. Pour into the whole egg flour paste that has just been mixed and mix well.
Preheat the oven to 200 degrees in advance, pour the batter into a 28cm square baking sheet with oiled paper, remove the large bubbles, bake in the oven for 10-12 minutes, smell the continuous fragrance, take out, and cover the surface with oil paper. Reverse the buckle, carefully remove the bottom oil paper, and cover the oil paper in place to cool.
The two yolks left when the sponge cake is made are fluffy at a low speed, and 30 ml of water is mixed with 50 g of sugar to heat until the sugar is completely melted, and the large blisters are turned off. Slowly pour the syrup into the egg yolk. (Because the syrup is too hot at the beginning, it should be added little by little.) This process should continue to whipped the egg yolk until the temperature of the yolk paste is lowered and whitened.
The butter is cut into small pieces in advance, softened, and put into the egg yolk paste in four or five times. After each whipping, put a piece. After the last piece is evenly whipped, pour in the espresso liquid and continue to whipping. There may be slag-like water and oil separation on the way. It does not matter. Continue to slow down and smash to restore a very viscous, bright and fluffy state. Ok! Put the butter stuff in the refrigerator and refrigerate it.
When whipping egg yolk, you can use 70ml of cream in a variety of ways to heat, then put 80g black block and butter block to stir and melt, put it in the refrigerator
Combination + decoration
Divide the sponge cake into four pieces, each of which is coated with a silicone gel, the first layer of sandwich is 1/2 egg yolk paste, the second layer of sandwich is 1/2 chocolate sauce, and so on, the top layer It should be chocolate sauce. At this time, there are two choices for the decoration of the surface. One is to make the remaining 1/2 chocolate sauce into a chocolate flow surface, and the other is to sprinkle cocoa powder on the chocolate sauce. The second type requires the sauce chocolate sauce to be evenly spread, then put it into the refrigerator for cold setting, and then sprinkle the cocoa powder! When I was doing it, I didn't wait for the chocolate to be frozen and the liquidity was still too strong. So I made a chocolate flow. To make the flow surface, I need to put a plate under the cool net and catch the chocolate sauce.
Finally, if you eat the cut, you are ok! If you want to be beautiful, it will be beautiful when you cut off the uneven sides after refrigerating and shaping!
1. The best place for this recipe is that the eggs are not wasted. A total of four regular-sized eggs are prepared. The sponge cake uses two whole eggs and two proteins, and the egg yolk filling uses two egg yolks! perfect! 2. The process of mixing, the eggbeater I used all the time, because it is good to clean. If you have a chef machine in the egg yolk, while whipping the egg yolk, pouring syrup is also a good choice. 3. I don't like to eat too sweet, so the espresso is made with my own Italian espresso. If you are not too sweet with me, and you can only use the sweet coffee powder, you can reduce the amount of sugar in the butter filling. 4. The taste of this cake is quite heavy. With a cup of black tea, it can be greasy and enhance the taste of the cake itself! It is highly recommended that 呦~5. It tastes best after 2-3 days of refrigeration!