Size : 18cm square pan.
▶Ingredients
5 eggs
125g sugar
125g cake flour(or all-purpose flour)
20g cocoa powder
50g butter
65g milk
5ml vanilla extract (can be omitted)
45 g of water
25g sugar
15ml Kirsch (can be omitted)
400g fresh cream
40g sugar
Strawberries, blueberries (in moderation)
▶Recipe
1. Cut the corners to fit the size of the pan. 50g Butter, 65g Milk, hot water, 5 eggs, 5 egg yolks, 5 egg whites. Divide by 1/3 of sugar(125g), the total amount of sugar is 125g.
2. 5 egg yolks, add one by two. Mix the egg yolks thoroughly, 125g. Cake flour, 20g Cocoa powder. No need to add baking powder, divide into two. Mix from bottom to top, add all the remaining flour, mix from bottom to top, mix until you don’t see the flour.
3. Melted butter 50g + Milk 65g. Mix some of cake batter, combine with the remaining cake batter. Mix well, then it is completed.
4. Hit the pan from top to bottom. (Reason: remove bubbles). Bake in preheated oven at 170°C (338°F) for 35~40 minutes.
5. Strawberry, 400g whipping cream, 40g sugar. Slice the cake sheet. 45g water, 25g Sugar. 1 minute in the microwave. 15ml Kirsch (can be omitted). Apply the syrup evenly, apply whipped cream. Put the strawberries, apply whipped cream. Put a cake sheet on it, apply the syrup evenly. Apply whipped cream, put the strawberries. Apply whipped cream, put a cake sheet on it. Apply the syrup evenly. Apply whipped cream. Cut the side.
