Pudding cake

Overview

This is a simple cake with a little surprise. It has a butter cake body on the outside and mango pudding on the inside. The surface is decorated with sugar beads and card inserts. Even a novice baker can make it easily. It looks cute and children will also like it. It has a double taste. Baking: middle rack of the oven, 50 grams of water bath, heat up and down at 180 degrees for 20 minutes. Mold: 4-piece Xuechuchu champagne gold non-stick layer cake mold set

Tags

• baking
• children
• afternoon tea
• egg
• mango puree
• meimei low gluten flour
• pudding powder
• pure milk
• purified water
• unsalted butter
• fine sugar
• salt

Ingredients

Steps

1. 1 Whites and yolks separated.

   

2. 2 Put 3 egg yolks, 30 grams of liquid butter, and 40 grams of milk into a mixing bowl and stir evenly.

   

3. 3 Sift in Mei Mei low-gluten flour.

   

4. 4 Mix into a smooth egg yolk paste without any lumps and set aside.

   

5. 5 Add 0.5 grams of salt to the egg whites, add fine sugar in three batches, and beat.

   

6. 6 Whip until dry and foamy, as shown in the picture.

   

7. 7 Mix the egg whites and egg yolks into a smooth cake batter.

   

8. 8 Brush the molds with oil, evenly distribute the cake batter into the four molds, and shake slightly to release large air bubbles. Pour 50 grams of hot water into the baking pan, put the mold on it, put it in the middle of the oven, and heat it up and down at 180 degrees for 20 minutes.

   

9. 9 After taking out the oven, turn the cake upside down and remove from the mold after cooling. Heat 150 grams of purified water, add 30 grams of pudding powder, mix evenly, then add 50 grams of mango puree and mix evenly. When the pudding liquid cools to about 60 degrees, pour it into the concave position of the cake.

   

10. 10 After the pudding liquid has solidified, decorate with sugar beads and cards.