Xylitol cake

Overview

My dad is a horse and a sugar lover, so I replaced all the sugar in the cake with xylitol. My dad likes to collect stamps, so I specially made a stamp-shaped cake for him!

Tags

• baking
• children
• cake
• afternoon tea
• butter
• dark chocolate transfer horse
• egg yolk
• kiwi
• low gluten flour
• whipping cream
• xylitol
• milk
• protein

Ingredients

Steps

1. 1 Put 5 egg yolks in the basin

   

2. 2 My dad is a sugar lover, so he used xylitol and added 30 grams of xylitol

   

3. 3 Use a whisk to beat until the color is slightly white

   

4. 4 Put 4 egg whites in another basin, add 54 grams of xylitol to the egg whites in three portions

   

5. 5 Beat until wet foam

   

6. 6 Add 1/3 of the whipped meringue to the egg yolks and mix evenly with a spatula

   

7. 7 Add sifted low-gluten flour and mix well

   

8. 8 Pour back into remaining meringue

   

9. 9 Continue to mix evenly

   

10. 10 Heat the milk and butter to 70 degrees and add to the batter

    

11. 11 Mix until the batter becomes shiny

    

12. 12 Pour the batter into a baking pan lined with baking paper and shake it a few times to release any big bubbles

    

13. 13 Place in preheated 180 degree oven, bake for 13 minutes, take out

    

14. 14 After cooling, cut the sides of the cake neatly and divide it into 4 parts as shown in the picture

    

15. 15 Whip the light cream with xylitol until it has obvious texture. First take a piece of cake, spread it with cream and add some kiwi fruit particles

    

16. 16 Add 2 more small cake slices and repeat the above steps until the last cake slice is added

    

17. 17 Spread butter evenly around the cake

    

18. 18 Transfer drawings prepared in advance

    

19. 19 Place the chocolate transfer on the cake and use a piping tip to decorate the upper and lower laces

    

20. 20 Then use the chocolate flower strip curve to fill the chocolate curve to make the jagged edge of the stamp, and you're done