Soymilk and Sesame Cake - you can't imagine how good it is?

Instructions

1. Premium gray exterior, soft cake, smooth soy milk Kashiwa buttercream, black sesame buttercream tangy...

   

2. Let's make the Soymilk Kastmaster Cream first, because it must be cooled and refrigerated for reserve after it's done.
   
   Weigh the ingredients you need ahead of time and set aside.
   
   Mix 200g of water and 15g of unsweetened soymilk powder to make soymilk juice.

   

3. Picture 1: Add the sugar into the egg yolks and mix well with a whisk.
   
   Picture 2: Add corn starch and low gluten flour, mix well.
   
   Picture 3: Add in the pre-mixed soymilk juice, stirring as you add it in until it is fully incorporated.

   

4. Turn on the gas stove on low heat, while heating on low heat and stirring constantly, until the lines appear, become thick enough to remove from the heat.
   
   Don't overcook the sauce or it will clump up and become difficult to mix with the light cream when refrigerated.

   

5. Pour it into a bowl, seal it with plastic wrap while it is still hot to prevent moisture from dripping in, let it cool and then put it in the fridge to chill. Soymilk Cascade Sauce is ready!
   
   This is a simple and non-greasy recipe, if you have your own way to make it, you can do it too!

   

6. Then, let's start to make the black sesame seed cake mix.
   
   Weigh the ingredients in advance
   
   Take out the eggs and milk in advance and let them stand at room temperature.

   

7. Separate the yolks from the whites of the three eggs and put the whites in a clean bowl without water.
   
   Do not mix the yolks with the whites.

   

8. Picture 1: Add milk to the egg yolks and mix well.
   
   Picture 2: Add the corn oil into the custard in three times, each time add it to the custard, mix well until it is absorbed, until the corn oil is completely mixed in, and the custard is slightly fluffy and white (Picture 3 shows the state)

   

9. Picture 1: Mix low gluten flour and black sesame powder well in advance.
   
   Picture 2: Pour the powder mixture into the custard
   
   Picture 3: Use a spatula to mix well from bottom up, the batter is relatively thick at this point, set aside.

   

10. Add 2 or 3 drops of lemon juice (or white vinegar can also be used) into the egg whites, and then add the sugar in three batches, beating each time until the sugar is completely melted before adding the next.
    
    Until the whisk is 80% of the hair, lift the whisk has a small curved hook state can be

    

11. As shown in the picture above, first take one third of the meringue and add it into the custard batter, use a spatula to mix it until it is roughly blended together (no need to make it stronger, so as to avoid defoaming).
    
    Then add to the remaining two thirds of the meringue, and continue to mix well from the bottom up.
    
    Don't over mix, don't mix in a circle, so that the batter won't be foamy. Mix well by turning and pressing.

    

12. Preheat the oven well in advance and set the temperature at 160℃.
    
    Picture 1: Pour the mixed batter into a 6-inch cake mold, shake the batter a few times to shake out large air bubbles, and use a toothpick to insert it in a circle to break the small air bubbles inside, so as to make the cake more delicate.
    
    Picture 2: Bake in preheated oven at 160℃ for 40-45 minutes. When the time is up, insert a toothpick into the cake, if the toothpick comes out clean, the cake is done!
    
    Picture 3: Remove the cake from the oven, don't unmold it, shake it gently to remove the heat, invert it onto a cooling rack and let it cool completely.
    
    Picture 4: Remove the mold before use, it's easy to remove the mold at that time.
    
    Oven temperature and time is for reference only, please set according to the performance of your own oven temperament.

    

13. Now, let's start to make the soymilk kastom cream and black sesame cream.
    
    Weigh the ingredients in advance.

    

14. First, make the Soymilk Kashiwa Cream for the center of the cake.
    
    Add 10g of granulated sugar to the light cream and whip it until it reaches 40%, when it starts to become fine but still flows well.
    
    Then add the soymilk kasta sauce and continue to beat, first on the first speed for 30 seconds, then on the second or third speed, continue to beat until completely mixed, then on the first speed and mix fine.
    
    Pay attention to the state of the cream, don't over-whisk and separate the oil from the water.

    

15. As shown in the picture above, the whipped cream should be fine and not easy to be melted, and the color is milky yellow.
    
    As shown in the picture below, put it into a piping bag and set aside (if you can't use it right away, put it into the refrigerator first).

    

16. Then make the black sesame cream for spreading.
    
    
    Add sugar into the light cream, beat until there are big bubbles, then add black sesame powder, continue to beat until the light cream is 80% of the hair.
    
    Don't over-whip it, the cream needs to be a little bit finer.

    

17. As shown in the picture
    
    Put it into a laminating bag and put it into the refrigerator first.

    

18. As shown in the video above, divide the black sesame cake into three pieces evenly.

    

19. Fix the bottom layer of the cake template, spread a layer of soymilk kastmaster cream, then sprinkle a layer of butter crunch (more if you like), then squeeze a small amount of soymilk kastmaster cream, and cover with a piece of the cake template.
    
    Spread another layer of Soymilk Cascade Cream, sprinkle a layer of cooked soybean meal to add more layers of texture, squeeze another layer of Soymilk Cascade Cream, use a spatula to smooth it out a bit, cover with another piece of cake template, align the cover and smooth out the cream on the side.

    

20. Start to make the outer layer of black sesame buttercream.
    
    As shown in the video, finish the buttercream evenly, try to smooth the surface to make it look good.

    

21. Use the remaining Soy Custard Cream to frame the top of the cake.
    
    You can decorate it however you like!
    
    Or you can simply frame the cake as shown in the video, because the specialty of this cake is the unique taste, of course, the value is also very important!

    

22. Finish the cake with blueberries, nuts, butterscotch chips, chocolate beans and more!
    
    This amazingly tasty and healthy cake is ready!

    

23. Let's take a picture of the cut surface, it's not only rich in texture, but also very appetizing to look at!