Passion Fruit Ogura Cake

Today, Amway’s passion fruit and cocoa double acacia cake is half refreshing, half fragrant, and looks good. If you feel troublesome, you can also make all passion fruit or cocoa; you can also try the ancient original Or the more fragrant sesame flavor, they are delicious ~

Materials

Mould: 1 7-inch square mould
Passion fruit flavor
Egg yolk 50g
Whole egg half
Corn Salad Oil 25g
Passion puree with seeds 45g
Low gluten flour 35g
Protein 100g
Granulated sugar 35g
Cocoa flavor
Egg yolk 50g
Half an egg
Corn Salad Oil 25g
Clear water 25g
Low gluten flour 20g
Cocoa powder 10g
Protein 100g
Granulated sugar 35g
★ If you want to make all passion fruit flavors, replace the cocoa powder with low powder and water to passion fruit juice; if you want to make the original flavor, replace the cocoa powder with low gluten and replace the passion fruit juice in the formula with water. If you want to extend other flavors, you can modify the formula.
★ Original smell will have egg smell (no taste), meringue remember to add lemon juice, mind the egg smell, suggest to avoid the original taste.

Practice

Passion Fruit Batter
① Passion fruit is cut in half, take the passion fruit seeds, get the juice for use, and crush the passion fruit seeds; preheat the oven at 180 ℃; burn a pot of boiling water for use; spread oil paper inside the seven-inch square live bottom cake mold, The bottom is wrapped with two layers of tin foil.
★ I like the chewing head of passion fruit seeds, if you don’t like it, you can use passion fruit juice.

② Add a whole egg to the yolk, add vegetable oil and mix well, divide in half, divide into half, add passion fruit puree and mix well. Another set is ready for use, making cocoa paste.

③ Sift directly into the flour, stir evenly until no powder particles, become smooth and delicate passion fruit egg yolk paste, cover with plastic wrap, and set aside for use.

Cocoa paste
① Stir another reserved egg yolk paste with water and mix well, then sift into cocoa powder and low-gluten flour. Stir evenly without dry powder, cover with plastic wrap and set aside.

combination
★ For double layer, it is recommended that the protein be partially parted, and if all parts are divided into two, unless the speed is fast enough, there will be some defoaming when the cocoa paste is operated.
① The protein in the passion fruit layer is foamed with an electric eggbeater, and then fine sugar is added in three portions and beat until wet foaming. There is a small hook when pulled up, don’t beat it, it will cause the cake to crack.

② Mix one-third of meringue and passion fruit paste evenly, then pour it into the remaining meringue, and mix well.

③ Pour it into the square mold prepared in advance, and gently shake large bubbles; pour hot water into the baking tray by steaming, put on the grill, put the cake mold on it, put it in the oven, and fire up and down Bake at 180 ℃ for 5 ~ 10 minutes, the purpose is to shape the passion fruit cake layer, so as not to be affected by the gravity of the batter when pouring the cocoa paste, which will affect the layering effect.

④ While waiting to bake the passion fruit layer, quickly spread the cocoa paste meringue, add sugar in three times, and beat until wet foaming, then use the same method to mix the cocoa paste evenly.

⑤ Take out the baked passion fruit layer from the oven, pour the cocoa paste into it, gently shake large bubbles, into the oven, only open the upper fire, bake at 180 for 30 minutes, then turn to the upper and lower fire 160 ℃, bake 25 About minutes. (The time and temperature should be adjusted according to the temper of your own oven) The toothpick is not sticky and it is familiar.

⑥ After baking, take out the reverse button to cool, tear off the baking paper, you can cut it and eat it. You can eat it hot or cold ~ But the flavor of passion fruit is more intense when you eat it cold ~

Lightweight and dense, low oil and less sugar ~ no difficulty, much simpler than the ancient taste ~