Magnum Crispy Cake Box

Name: Magnum Crispy Cake Box
Yield: 4 servings
Cuisine: Baking
Ingredients: 5 piece Egg; 40 g low-gluten flour; 50 g Corn oil; 10 g Cocoa powder; 50 g Milk; 60g Sugar; 70 g Dark chocolate; 25 g Coconut oil; 30 g Chopped nuts; 200 g Light cream; to taste Chocolate Crispy Balls; 3 g Lemon juice

Magnum Crispy Cake Box: egg, low-gluten flour and corn oil in a few quick steps, baked until light, fluffy and golden. Follow the steps for the best results.

0 minNewHard Baking Roast Sweet

Instructions

1
Heat the corn oil to about 70 degrees, then pour it into 10 grams of cocoa powder.
2
Stir evenly.
3
Add 50 grams of milk.
4
Mix again until evenly blended.
5
Sift in 40 grams of cake flour.
6
Stir evenly.
7
Add 5 egg yolks.
8
Stir evenly in a Z-shaped motion, and the egg yolk batter will be ready.
9
Add 3 grams of lemon juice and 50 grams of sugar to one egg white.
10
Send until there is a large curved hook.
11
Take 1/3 of the egg whites and add them to the cocoa yolk batter, folding evenly.
12
Then pour in all the remaining egg whites, fold evenly, and the cake batter is ready.
13
Pour into a baking pan (28x28 cm)
14
Scrape it smooth a bit.
15
Place in a preheated oven, middle rack, top heat 150°C, bottom heat 150°C, bake for 30 minutes.
16
Alright.
17
Let it cool, then tear off the parchment paper.
18
10 grams of sugar for whipping cream.
19
Add cocoa paste (mix 50g of light cream with 10g of cocoa powder).
20
Whip at low speed until it reaches soft peaks.
21
Cut the cake sponge into squares.
22
Layer cake, a layer of cream.
23
Layer of chocolate crispy pearls, repeat.
24
The chocolate is melting.
25
Add the chopped nuts and coconut oil and mix well.
26
Pour it on top, and refrigerate for about 2 hours before eating.