Ice cheese, purple rice and taro puree sandwich cake
| cake | Eggs 4 |
| Granulated sugar 50 grams | Corn oil 35 grams |
| Milk 45g | Low gluten flour 55 grams |
| Ice Cream | cream cheese 100g |
| Granulated sugar 20 grams | Light cream 150g |
| Taro paste 150g | Purple glutinous rice 150g |
| Cream cheese 50 grams | Granulated sugar 10 grams |
Step 1
Add milk to corn oil and mix well, sift in low-gluten flour and mix well.
Step 2
Add egg yolk.
Step 3
Mix well.
Step 4
Add a few drops of lemon juice to the egg whites and add sugar in three batches.
Step 5
Beat until the egg whites form small hooks.
Step 6
Add one-third of the meringue into the egg yolk batter and mix evenly.
Step 7
Pour into the egg whites and mix evenly.
Step 8
Place a layer of oil paper on the bottom of the cake mold in advance. Pour the batter into the baking pan, smooth it out, and knock out any bubbles. Preheat the oven in advance.Bake in the oven at 170 degrees for about 15-18 minutes (❗️Also adjust the temperature and time appropriately according to your own oven temperament). Take it out after baking, cover it with a layer of oil paper, and place it upside down on a drying net to cool.
Step 9
Mix cream cheese and sugar.
Step 10
Pour in the light cream and beat. Take out 200g and set aside.
Step 11
Add taro puree to the remaining ice cream and beat evenly.
Step 12
Cut off the sides of the cake, cut it into two parts, and spread 200g of ice cream on one part.
Step 13
iceSpread taro cream on top of buttercream.
Step 14
Mix the cream cheese and sugar evenly, then add it into the purple rice and mix well.
Step 15
Spread on another slice of cake, overlapping the two slices.
Step 16
Cut the cake into 3 equal parts, then cut it into two parts, wrap it with thin oil paper, and the delicious iced cheese, purple rice and taro paste sandwich cake is ready~~~ Cooking Tips for Ice Cheese Purple Rice and Taro Sandwich Cake
