I just discovered this cake not long ago and the lava cream has actually kept me drooling for days. Click here to check out the page & this page as well. Then noticed Sue Gan @ As The Deer tried the recipe some months back. That is very inspiring ! And I knew I need to start up one too. However, I made my sponge by using the previous Chinese sponge cake recipe, instead of the common sponge recipe. Please read on for more.
Ingredient for Black treacle Chinese sponge :
4 large egg white
70gm brown sugar
4 large egg yolk
48gm all purpose flour
12gm corn flour
1/8 tspn baking powder (optional)
a pinch of salt
3 TB corn oil
1/2 TB black treacle sauce
(1) beat egg white till foamy then gradually add in sugar and beat till stiff.
(2) now, add in egg yolk one at a time and beat till it looks pale and stiff.
(3) next, fold in flour mixture in 3 batches till everything is well cooperated.
(6) leave cool by placing the tray up side down for 20 minutes before invert from tray.
Ingredients for Frappe cream :
(A) Custard cream
250ml hot milk, heat the milk without boiling it
(B) Cream cheese mixture
100gm cream cheese, softened in room temperature
1/2 tspn salt
50gm whipping cream, slightly whipped
(1) for ingredient (A), beat together egg yolk, sugar & cornflour till everything well cooperated.
(2) now, stir in 1/3 of the hot milk till well mixed.
(3) next, transfer egg mixture into hot milk and cook over low heat till mixture became thick.
(4) once its done, off the heat and transfer custard to a bowl then leave cool before keep chilled for an hour.
(5) for ingredient (B), dissolve sugar into cream cheese in a stainless steel bowl over hot water, till everything is soft and well cooperated.
(6) then remove from hot water and leave cool a little bit before stirring in whipped cream cream.
(7) finally, mix together cream cheese mixture and custard mixture till everything well blended.
(8) transfer mixture cream into pipping bag and keep chilled.
*This cream cheese recipe enough to feed 2 units of 6″ cake
* one cup toasted almond slices
I prepared the cream cheese mixture one day before, and it makes a lot more easier for me. And I prefer my cream to be less runny, so gave the heavy cream a slight whipped before mixing in.
Just before assemble the cake, get one cup of sliced almond toasted and leave cool. Then make a deep cut in the center of the cake to make a hole.
Next, fill the hole with cream cheese custard and cover the top of the cake with custard as well. Sprinkle toasted almond over the top and serve.
An absolute indulgence piece of cake ! Love the cream so much and its pretty addictive as well, Enjoy & Happy baking everyone !
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