Shah Cake

Overview

Finally, I’m updating my works during the National Day~ It is said that this year’s National Day and Mid-Autumn Festival coincide with holidays, which has caused a very embarrassing thing - during the National Day, I basically tried my best to make mooncakes. However, after sorting out the photos, the Mid-Autumn Festival is almost over, so it can only be equivalent to preparing for next year’s Mid-Autumn Festival... The happiest thing about National Day every year is making cakes, because my mother happens to have her birthday during the holiday, so she is not far away from home and regrets that she has no time to make cakes. I made a Saha cake for my mother for this birthday. It is said to be exclusive to the Austrian royal family. However, for people like our family who love chocolate, no one will find it delicious as long as it is a small snack or a big snack of chocolate. The original filling is apricot jam. Last year during the competition, I used pineapple jam (after all, it is not the season of apricots). When I came home this year, I wanted to find something sour to neutralize it, so I directly used the ice flower sour plum jam that I would wear when eating roast duck on the street. It goes well~

Tags

• baking
• good looks
• breakfast
• afternoon tea
• students
• butter
• cake flour
• chocolate
• cocoa powder
• egg
• gelatin
• sour plum sauce
• sugar
• water

Ingredients

Steps

1. 1 Preparation work in advance, cut the chocolate into pieces (I don’t have dark chocolate at home, I use white chocolate + cocoa powder)

   

2. 2 Separate the yolks and whites of three eggs, and put the egg whites into a clean basin for later use

   

3. 3 85g butter softened at room temperature

   

4. 4 Add 40g sugar and start beating

   

5. 5 Add the beaten egg yolks little by little, mixing well each time

   

6. 6 Finally add the melted chocolate over water and mix well

   

7. 7 Add the mixture of 55g sifted low-gluten flour and 5g cocoa powder

   

8. 8 Add 40g of sugar to three egg whites and start beating

   

9. 9 Keep hitting until nine points (or a little weaker will do)

   

10. 10 Add one-third of the egg white to the egg yolk paste and mix well

    

11. 11 Then pour it back into the egg white bowl and mix thoroughly

    

12. 12 Place it into a six-inch mold and smooth the surface

    

13. 13 Heat the middle layer of the oven at 170 degrees for 30 minutes

    

14. 14 Take it out and cut it into three large pieces

    

15. 15 Spread sour plum sauce on each slice

    

16. 16 I prefer to eat more sauce. The middle piece is cut into a ring and filled with sour plum sauce

    

17. 17 Finally, make the glaze, 5g of gelatine, you can add a little sugar if you want, and stir with 180g of water

    

18. 18 Add 15g cocoa powder and mix well

    

19. 19 Put it in a pot and cook until the gelatine is completely melted

    

20. 20 Wait until the temperature of the glaze drops to about 30, pour it on the cake, and wait for it to dry freely~