Exploded sea salt milk cake

2024-06-24 21:38:32  Views 2 Comments 0

Ingredients

6-inch chiffon cake ( 1 piece )
Cream cheese ( 100g )
Milk ( 250g )
Fine sugar ( 20g span> )
Egg yolk ( 2 pieces )
Corn starch ( 25g )
Sea salt ( 2 grams )
Whipping cream ( 80-100g )
Fine sugar ( 10g )
Powdered sugar ( Adequate amount )
Almond slices ( appropriate amount )

How to make sea salt milk-covered cake

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    1. Prepare a chiffon cake base.Please see the recipe for chiffon cake

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    2. After the chiffon cake has cooled, we start to prepare the sea salt milk cap.Dissolve the cream cheese in water

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    3.Add 20 grams of fine sugar and 2 grams Stir the sea salt evenly

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    4. Stir evenly without any particles, then add the light cream and continue stirring evenly., set aside for later use

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    5. Next, start making the custard sauce, add the milk Pour it into a pot and heat it.You don’t need to boil it.When you see the heat, you can turn off the heat

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    6.In another bowl, stir the egg yolks and 10 grams of fine sugar, then add cornstarch and continue stirring

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    7. After stirring well, add the just heated milk into the egg yolk paste bit by bit, adding the milk while stirring

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    8. Stir evenly

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    9.Pour into a clean pot.Turn on low heat and stir constantly at the beginning.Soon the custard sauce will begin to thicken and it can be removed from the heat when it becomes slightly thicker

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    10.Pour the custard paste into the cream cheese paste and stir

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    11. After stirring evenly, the sea salt milk paste is ready.Pour into a piping bag

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    12.Now you are ready to assemble the cake! Insert a knife at a 45-degree angle into the middle of the cake and make a few cuts.Squeeze the sea salt milk cap into the hole

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    13.Then cover the remaining milk Squeeze it on top of the cake

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    14. Spread a layer of roasted and crispy almond slices, and icing sugar for decoration.ENJOY!

Tips

It is best to finish the cake as soon as possible
Almonds should be sprinkled on top when eating, and the taste will be better.The taste will be worse after being stored for a long time
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