Leopard cake

Leopard cake

Introduction:

Production steps:

Step 1: put 4 egg yolks into a bowl, add water and vegetable oil in turn, mix well, and then sift in three times of sifted corn flour and low gluten flour.

Step 2: prepare two small bowls, put in cocoa powder, one more and one less, add a little batter to mix.

Step 3: put four proteins into an egg beater without water and oil, drop a few drops of lemon juice, add white sugar three times to beat the protein until it foams.

Step 4: mix two cocoa bowls with a little protein paste. Prepare the baking tray, lay oil paper or tin foil, and use a small spoon to make the cocoa powder into irregular leopard pattern.

Step 5: make the egg white paste for another minute, then mix it into the egg yolk paste. Mix well, cut and mix, no circle.

Step 6: pour into the baking pan and smooth.

Step 7: preheat the oven 180 degrees, heat up and down the middle layer, about 15 minutes, then turn it upside down, tear off the bottom oil paper or tin foil, cool it, bake another portion (no cocoa powder), whisk the cream and set aside.

Step 8: put the one without cocoa grain on the lower layer, spread the cream, cover the one with leopard grain, refrigerate for 30 minutes, and cut into pieces.

Materials required:

Egg yolks: 4

Water: 48g

Vegetable oil: 42g

Corn flour: 12g

Low gluten powder: 78g

Protein: 4

Lemon juice: a little

Sugar: 50g

Cocoa powder: moderate

This is the amount of one tablet: the right amount

Note: 1. The cocoa powder should not be too thin, otherwise the batter will fall down. 2. You can bake three and make them into three layers.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet