Low gluten flour 105 grams Cocoa powder 25 grams
Eggs 6 Milk 50 grams
Corn oil 50 grams White sugar 80g
Light cream 350g Chocolate sauce 40g
Cocoa powder 5 grams White sugar 30g
Cashew Nut Kernels Appropriate amount Peanut kernel Appropriate amount
Dried cranberries Appropriate amount
How to make cream nut cake Illustration of how to make Cocoa Cream Nut Cake#美德 oven recipe# 1

Step 1

Cake ingredients are ready Illustration of how to make Cocoa Cream Nut Cake#美德 oven recipe# 2

Step 2

Separate the egg white and egg yolk, and put the egg white into an oil-free and water-free egg beating basin. Illustration of how to make Cocoa Cream Nut Cake#美德 oven recipe# 3

Step 3

Beat the egg yolks with a manual egg beater and pour in the corn oil Cocoa Cream Nut Cake#美的 oven recipe#Recipe Illustration 4

Step 4

After mixing evenly, pour in the milk and continue mixing evenly Illustration of how to make Cocoa Cream Nut Cake#美德 oven recipe# 5

Step 5

Sift 25 grams of cocoa powder into the egg yolk liquid Illustration of how to make cocoa cream torte#美的豆奶杯# 6

Step 6

Mix well and sift in the flourIllustration of how to make Cocoa Cream Nut Cake#美德 oven recipe# 7

Step 7

Mix the batter evenly in irregular directions until there is no dry powder. Illustration of how to make Cocoa Cream Nut Cake#美德 oven recipe# 8

Step 8

Beat the egg whites into rough foam with an electric whisk, then add 20 grams of sugar. Illustration of how to make Cocoa Cream Nut Cake#美德 oven recipe# 9

Step 9

When using medium speed to achieve a white and delicate state, add 30 grams of sugar. Illustration of how to make Cocoa Cream Nut Cake#美德 oven recipe# 10

Step 10

When continuing to use medium speed to create obvious lines, add the remaining 30 grams of sugar. Illustration of how to make Cocoa Cream Nut Cake#美德 oven recipe# 11

Step 11

When you feel there is obvious resistance under your hands, lift the whisk head and the beaten egg whites will form a large right angle. Cocoa Cream Nut Cake#美的 oven recipe#Recipe Illustration 12

Step 12

Add one-third of the egg whites into the cocoa batter and mix evenly Illustration of how to make cocoa butter torte#美美的 oven recipe# 13

Step 13

Pour the mixed batter back into the protein batter basin Illustration of how to make Cocoa Cream Nut Cake#美德 oven recipe# 14

Step 14

continue to use from longing forMix it into a fine and shiny cake batter by using the stir method on Illustration of how to make Cocoa Cream Nut Cake#美德 oven recipe# 15

Step 15

Pour the cake batter into an 8-inch square cake mold, smooth the surface, then pick up the mold and shake it downwards from a height of 20 cm to knock out the large air bubbles in the cake batter. Illustration of how to make Cocoa Cream Nut Cake#美德 oven recipe# 16

Step 16

Put the cake batter mold into the middle layer of the preheated oven, 130 degrees, heat up and down, 100 minutes Cocoa Cream Nut Cake#美的 oven recipe#Recipe Illustration 17

Step 17

After taking it out of the oven, shake it downwards from a height of 20 centimeters a few times to knock out the excess heat inside the cake. Then place it upside down on a drying rack and remove from the mold after cooling. Illustration of how to make Cocoa Cream Nut Cake#美德 oven recipe# 18

Step 18

Cut the demolded crosswise into two equal parts Illustration of how to make cocoa butter torte#美美的 oven recipe# 19

Step 19

Prepare whipped cream, chocolate sauce, and sugar that have been refrigerated for more than 10 hoursIllustration of how to make cocoa butter torte#美美的 oven recipe# 20

Step 20

Pour an appropriate amount of light cream into a basin, and then add an appropriate amount of chocolate sauce according to taste Illustration of how to make cocoa butter torte#美米的 oven recipe# 21

Step 21

When the cream is whipped with an electric mixer until it is thick, add 5 grams of cocoa powder and continue to whip until it is 80% thick but cannot flow easily. Cocoa Cream Nut Cake#美DeaOvenRecipe#Recipe Illustration 22

Step 22

Take a piece of cake and use a spatula to spread an appropriate amount of cocoa cream on top of the cake. Illustration of how to make Cocoa Cream Nut Cake#美德 oven recipe# 23

Step 23

Place another piece of cake on top, adjust the position, and trim the surrounding area neatly with a knife Illustration of how to make Cocoa Cream Nut Cake#美德 oven recipe# 24

Step 24

Put the cocoa butter into a piping bag and pipe it into a grid on the surface of the cakeIllustration of how to make Cocoa Cream Nut Cake#美德 oven recipe# 25

Step 25

Just decorate the middle of the grid with chopped cashew nuts, chopped peanuts, and dried cranberries. Illustration of how to make Cocoa Cream Nut Cake#美德 oven recipe# 26

Step 26

Looks good Illustration of how to make Cocoa Cream Nut Cake#美德 oven recipe# 27

Step 27

Appreciation of finished product Illustration of how to make cocoa butter torte#美美的 oven recipe# 28

Step 28

Appreciation of finished product Cream Torte Cooking Tips

Because the cake mold is non-stick, the baking temperature should not be too high. This will help the cake batter climb up slowly, and the baked cake will not shrink or collapse; The eggs in the shell weigh about 55 grams, so 6 were used. If you change to an 8-inch round mold, you can use 5 eggs; The amount of light cream and dried nuts can be adjusted according to taste; The cake baking time and temperature will depend on your oven. This is a Midea electric oven, model T7-L384D, specification 38L 1800W.