【Cranberry Milk Flavored Condensed Milk Cake】
Overview
How to cook 【Cranberry Milk Flavored Condensed Milk Cake】 at home
Tags
Ingredients
Steps
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Pour cranberries, caster sugar, white rum, and boiling water into a small pot and heat until the dried cranberries swell and become soft. Allow the water to dry up and let cool. Set aside. Mix and sift the low-gluten flour and baking powder in ingredient b beforehand
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Add 15 grams of low-gluten flour to the cooled cranberries and mix well
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Soften the butter at room temperature and beat it with a whisk until it is smooth and grain-free (you can beat it with hot water, no need to beat it yet)
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Add the condensed milk in three batches, beat well each time before adding the next time, and beat the butter until it becomes white and puffy
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Add the egg yolk liquid in three batches, beat evenly before adding the next batch
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Add half of the cake flour and baking powder and mix evenly with a rubber spatula
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Add the cooked cranberries to the batter and stir evenly
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Add the other half of the flour and baking powder together and mix well
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Pour 10 grams of white sugar into the egg whites and beat with an electric egg beater until stiff peaks form (when you lift the egg beater and a short, upright tip appears, it means the whipping is done)
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: Take half of the meringue and add it to the batter, gently stir it up and down, then add the other half and stir it in the same way
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The mixed cake batter is as shown in the picture
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Pour into a rectangular mold, sprinkle with slivered almonds, and place in a preheated oven at 160 degrees for about 40 minutes. Let cool slightly before unmoulding. Sieve an appropriate amount of powdered sugar on the surface and cut into cubes before serving
