Flourless Jackfruit Core Cake

Overview

I didn’t expect the cake to grow very high from the beginning. After all, the volume of the 6-inch round mold should be larger than that of the 6-inch hollow mold. Besides, the jackfruit core doesn't seem to be as powdery, thick and dry as chestnuts. If a cake is baked, it seems acceptable. I wanted to be lazy and crush the cooked egg yolk with jackfruit core directly in a food processor, but in the end I took the trouble to sift both the egg yolk and jackfruit core. It is said that this way the cake will have a delicate texture. Maybe it will also help with starting? Bake, invert, wait to cool, who knows what it will look like in the end? The effect is not bad, it is not tall, but very soft. Although it is not as delicate as Qifeng, it is full of egg fragrance. . . . .

Tags

• baking
• butter
• cooked egg yolk
• raw eggs
• ripe jackfruit core
• fine sugar

Ingredients

Steps

1. 1 Ingredients: 100 grams of cooked jackfruit core, 2 cooked egg yolks, 50 grams of butter, 2 raw eggs, 35 grams of fine sugar

   

2. 2 Sift the cooked egg yolk and jackfruit core respectively,

   

3. 3 Become a fine powder and set aside.

   

4. 4 After softening the butter, beat it, then add the egg yolks in portions and beat.

   

5. 5 to complete integration.

   

6. 6 Then sift the jackfruit core egg yolk puree,

   

7. 7 Beat evenly and set aside.

   

8. 8 Whip the egg whites into rough peaks, add sugar in three batches and beat,

   

9. 9 Form into hard foam.

   

10. 10 Take one-third of the egg whites into the cream paste, mix well,

    

11. 11 Pour back into the remaining egg whites,

    

12. 12 Mix well,

    

13. 13 Pour into a 6-inch round mold, make big bubbles and level the surface.

    

14. 14 Place in the oven, middle and lower racks, with upper and lower heat at 170 degrees, and bake for about 35-40 minutes.

    

15. 15 Immediately after taking out the oven,

    

16. 16 Turn over after cooling,

    

17. 17 Remove from the mold.