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Making the Cake

  • 15 Yolks, 10 Egg Whites 600 g
  • Coarse Grain Sugar 450 g
  • Salt 2 g
  • All-Purpose Flour 350 g
  • Chocolate Powder 50 g
  • Corn Starch 20 g
  • Chocolate Pasta 20 g
  • Vanilla Essence 1 tsp
  • Instant Custard 160 g
  • Fresh Cream 100 g
  • Whole Eggs 2 pc
  • Cheese Cream 100 g
  • Fresh Milk 400 g
  • Chocolate Powder
  • Baking Sheet 25x25x7cm 1 pc
  1. Making the Cake

    • Whisk egg yolks, egg whites, coarse grain sugar, and salt with high speed until they expanded, then mix it with flour, chocolate powder, corn starch and whisk them evenly. Turn off the mixer.
    • Melt Blue Band Master Gold Margarine, Blue Band Master Cake Margarine, chocolate pasta, and vanilla essence and then add it to the dough and stir them evenly.
    • Pour ½ part of the dough into the baking sheet and steam it for 10 minutes.
    • Whisk instant custard, fresh cream, whole eggs, cheese cream, and fresh milk evenly, and then pour it to the same baking sheet and then steam it for 10 minutes.
    • Lastly, add the rest of the chocolate dough and steam it for 15 minutes, and then remove it from the baking sheets.
    • Sprinkle the cake with chocolate powder and cut it into pieces.
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