Sushi cake

Overview

Are you tired of eating cream cake rolls? Let’s try something refreshing today. The butter cake body is coated with a layer of sweet salad dressing, then topped with cheese slices, cucumber strips, and ham sausage, rolled up, and crispy Shizhou seaweed slices on the outside. Do you want a piece? Every time I go to eat sushi, I like to order a double-color cheese roll. That taste remains important in my heart. When I took a bite of this sushi cake roll, the salad dressing and cheese slices were chewing in my mouth, and it felt very familiar. The refreshing taste of cucumber made people forget about the sweetness of the cake.

Tags

• baking
• children
• afternoon tea
• cheese slices
• egg
• ham sausage
• japanese cucumber
• meimei low gluten flour
• pure milk
• seaweed slices
• sweet salad dressing
• unsalted butter
• fine sugar
• salt

Ingredients

Steps

1. 1 Prepare ingredients: Meimei low-gluten flour, eggs, ham sausage, Japanese cucumber, sweet salad dressing, butter, Shizhou seaweed, fine sugar, etc.

   

2. 2 Mix egg yolks and pure milk evenly.

   

3. 3 Then add melted butter and mix evenly.

   

4. 4 Sift in the low-gluten flour and mix until there are no particles.

   

5. 5 Add 0.5 grams of salt to the egg whites, add fine sugar in batches, and beat until wet peaks (Dawangou state).

   

6. 6 Mix the egg white paste and egg yolk paste.

   

7. 7 Line a brown rectangular biscuit pan with parchment paper and brush with a layer of oil.

   

8. 8 Pour in the cake batter and smooth it out.

   

9. 9 Place in the middle rack of the oven at 180 degrees for 15 minutes.

   

10. 10 While the cake is baking, prepare the filling: cut the ham sausage in half and cut the gherkin into quarters.

    

11. 11 Immediately after the cake comes out of the oven, turn it upside down and unmold it, tear off the oil-absorbing paper at the bottom, then cover it and let it cool to a warm state. Apply salad dressing, then put 3 cheese slices on it, and put cucumber strips and ham sausage on it.

    

12. 12 Roll up and let sit for 30 minutes to set.

    

13. 13 Squeeze a little salad dressing on both ends of the seaweed slices and stick them on the cake body. The two slices in each circle are connected in the middle. A total of 8 seaweed slices are used.

    

14. 14 Divide the cake roll into four equal pieces. Pair it with a cup of hot soy milk or coffee, for breakfast or afternoon tea.