[Tomato Recipe] Double Flavor Finger Cake Sandwich Cake – One cake, two fillings, three flavors

Overview

The first time I saw this dessert, I really liked it. It turns out that cakes made from finger cookies can have so many changes in shape and taste! You should give it a try when you have time. This cake is so delicious that you will be addicted to it. I am not just saying it casually. You must try it!

Tags

• baking
• cookies
• chocolate
• egg yolk
• low gluten flour
• whipping cream
• crushed peanuts
• fine sugar
• gelatin tablets
• milk
• powdered sugar
• protein

Ingredients

Steps

1. 1 Bake the chopped peanuts in the oven for 1 minute in advance until the aroma is released

   

2. 2 Beat egg yolks and half of the caster sugar until thick and white

   

3. 3 Add the fine sugar to the egg whites in three batches and beat until dry peaks

   

4. 4 Mix a small amount of egg white into the egg yolk paste and mix well

   

5. 5 Pour the mixed cake batter back into the egg whites and continue to mix evenly

   

6. 6 Sift the low-gluten flour once in advance, then sift it into the cake batter three times and mix well

   

7. 7 Put the mixed cake batter into a piping bag equipped with a 1cm finger cookie tip, and squeeze out long strips vertically, each strip is 5cm long

   

8. 8 Sift icing sugar and sprinkle with chopped peanuts

   

9. 9 Place the finger cake into the middle shelf of a preheated 180-degree oven, turn the heat up and down, and bake for about 10 minutes until the surface shows a beautiful baking color

   

10. 10 Make the filling: beat egg yolks and fine sugar until thick and white, sift in the flour and mix well

    

11. 11 Boil the milk in a whisk until warm. Then pour it into the egg yolk paste from the previous step

    

12. 12 After mixing, pour it back into the pot, heat over medium heat, stirring constantly until a flowing paste forms and remove from the heat

    

13. 13 Soak the gelatine sheets in cold water until soft, then add to the hot custard sauce and stir until melted

    

14. 14 Add the light cream to the egg custard in batches, stir evenly, and divide out 1/3 of the filling from the previous step

    

15. 15 Melt the chocolate over water, then mix the two evenly to form the chocolate filling

    

16. 16 Refrigerate the fillings separately for 1 hour, then put into a piping bag

    

17. 17 Cut the baked cake into 10cm squares

    

18. 18 Take one of the cakes and pipe the filling on it

    

19. 19 Cover with another piece of cake and pipe in chocolate filling

    

20. 20 Repeat this to make a cake. One kind of cake, two fillings, three flavors