Snow top jackfruit core butter cake

Overview

After taking a closer look, I discovered that it was actually a butter cake. Considering it kills two birds with one stone, consuming jackfruit cores and white chocolate at the same time, forget it. A lot of oil, but not much powder. Jackfruit core is the main filler. Watching it sizzling in the oven with oil bubbles and splashing on the walls of the oven, I can only sigh with emotion when I think of scrubbing the oven and how much fat there is. After it was released, I realized I had made a mistake. It's not a non-stick mold, just a layer of oil on the inner wall, which may be enough for bread, but for this cake, you probably need to sprinkle another layer of flour before it can be released from the mold. At the very least, there must be a layer of paper at the bottom. Sure enough, even after tossing it left and right, I couldn't get it out. Simply let it stay in it, continue with the next step, and wait until it cools to see if it will be easier to release from the mold. It’s hard even when it’s cold. . . .

Tags

• baking
• afternoon tea
• baking powder
• butter
• cake flour
• egg
• he
• jackfruit pit puree
• ripe jackfruit core
• white chocolate

Ingredients

Steps

1. 1 Cake: 90g jackfruit pit puree, 67g butter, 50g sugar, 25g cake flour, 1 egg, 1g baking powder, 5 ripe jackfruit pits. Decoration: 1 ripe jackfruit pit, 20g white chocolate

   

2. 2 Chop 90 grams of cooked jackfruit core into a food processor and blend,

   

3. 3 into fine mud,

   

4. 4 Soften the butter and pour into a large bowl with the caster sugar.

   

5. 5 Beat until fluffy.

   

6. 6 Add eggs one at a time and beat until smooth.

   

7. 7 Mix baking powder and flour and sift into the egg mixture. Mix well.

   

8. 8 Add jackfruit core puree and mix well.

   

9. 9 Cut the five jackfruit cores into small pieces and pour them into the batter,

   

10. 10 Mix well.

    

11. 11 Put it into the mold, 8 minutes full.

    

12. 12 Place in the oven, middle layer, heat up and down at 175 degrees, and bake for about 35 minutes.

    

13. 13 Melt the white chocolate over water,

    

14. 14 Bake the cake until the surface is golden brown and take it out of the oven.

    

15. 15 Unmold, spread white chocolate on the surface, chop the remaining jackfruit core and sprinkle it on the surface.