Chocolate Cream Sandwich Cake, Tastes great frozen and eaten like ice cream! скачать в хорошем качестве

Chocolate Cream Sandwich Cake, Tastes great frozen and eaten like ice cream!

The cake is made with cocoa sponge that melts like chiffon cake and sandwiches whipped cream with white chocolate. The trick to making sponge cake is to mix the egg yolks and oil thoroughly at the beginning and to mix the flour thoroughly to release the gluten. It does not become stiff and hard even when frozen, so it is a good choice when you want a ice cream. ▷Ingredients: ■Sponge cake 3 egg yolks 15g vegetable oil 15g water 36g cake flour 7g cocoa powder 3 egg white 60g sugar ■Chocolate cream 40g white chocolate 200ml heavy cream 20g sweetened condensed milk 1 tsp vanilla extract ▷How to make: 1. Add thick sesame oil and water to egg yolks in this order and mix well. 2. Add flour and cocoa powder and mix well until glossy. 3. Add sugar to the egg whites in 3 batches to make a glossy meringue. 4. Add a scoop of meringue to the egg yolk mixture and mix thoroughly. 5. Add the remaining meringue and mix until even. 6. Pour the batter into the cake roll baking pan and level the surface. Bake in a preheated oven at 170℃ for 12 to 15 minutes. 7. Remove from the baking sheet and allow to cool. To dry the surface of the dough, let it cool without covering it with anything. The dough is thin and cools quickly, so the cream can be made immediately after this. 8. Melt the white chocolate in a pan of simmering water, add the cream, mix, and remove from the pan of simmering water to cool. 9. Add the sweetened condensed milk and vanilla extract to the cream and whip until thickened. 10. Add the white chocolate and beat again until the mixture is firm. 11. Cut the sponge cake into 3 equal portions. Sandwich the sponge cake and spread the remaining cream. Sandwich with the sponge cake. 12. Cover the sponge cake with plastic wrap to prevent it from drying out and refrigerate for 1 hour. 13. Cut the cake into squares, cut into triangles, and place on muffin glassine paper. Thank you for always leaving comments. I read each and every one of them with great care. I appreciate it. Your comments encourage me to create videos, so I hope you will continue to feel free to leave me a comment. ▷instagram：   / hidamaricooking   ▷About HidaMari Cooking： I started making sweets in 2017. The name "HidaMari Cooking" was given in the hope that people who watched the video would feel as if they were surrounded by warm sunlight. Thank you for all your heartwarming comments. I wish you a wonderful day.