FLUFF Marshmallow – Black Sesame Chiffon Cake
Overview
Use cake crumbs to cover the entire cake body, and cover it with fruits. The effect is quite beautiful!
Tags
Ingredients
Steps
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Wipe the bucket of the kitchen machine clean, pour in the egg whites, add the remaining marshmallows at once, and put it in the refrigerator for later use
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Add 20 grams of Fluff marshmallows to the egg yolks and mix until sugary
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Add salad oil and mix well
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Pour in room temperature milk
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Add black sesame powder and stir for a few times
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Sift in the flour and mix until there is no dry powder
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Take out the egg whites, start the mixer, beat at low speed for one minute, then turn to 5th gear and beat for 10 minutes
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Lift the egg beater and make it look like a big hook
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Mix the egg yolk paste with the egg white in 3 batches, and stir evenly
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Pour into Xuechu 6-inch hollow mold (the recipe is for 2 pieces)
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Preheat the oven to 130 degrees and bake for 25 minutes, then turn to 160 degrees for about 20 minutes
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After taking it out of the oven, lightly shake it and let it cool down
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Press the edge of the cake repeatedly to remove it from the mold by hand
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Add fine sugar to the light cream and beat until 70% to 80%, and the dough will be slightly stiff
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Divide the cake into 4 equal portions
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Spread whipped cream evenly on each layer and stack well
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Spread the entire cake (no need to make it too smooth)
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Take another cake (you can also leave a piece in the first cake) and cut a small piece into cake crumbs
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Stick evenly to the cake base
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Arrange the prepared fruits randomly (whether it looks good or not will test your placement skills!)
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Appropriately sift a little moisture-proof powdered sugar for decoration
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Do you want to have a piece?
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slice
