Butterfly vegetable cake

Butterfly vegetable cake method:

Ingredients for making butterfly vegetable cake:

Cream 60 g, sugar 50 g, whey protein 15 g, milk 3-6 tbsp, low gluten flour 120 g, whey protein 35 g, corn flour 1 tbsp, sugar 40 g, milk 200 g, fresh cream 100 g, kiwi fruit 1.

Steps for making butterfly vegetable cake:

1. Soften cream, sugar and whey protein, then mix in low gluten flour and milk.

2. Pour the top into a small cup and bake at 180 ℃ for 10-15 minutes.

3. Mix whey protein with corn flour and fresh cream, add boiling milk and sugar, cook until thick, and let cool.

4. When it's cool, dig out a small round cake on the top of the butterfly cake.

5. Pour it into the hollow position of the cake, then cut the cake in half and put it back, then cut long pieces of Kiwifruit in the middle and make it into butterfly shape.

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