Crystal Cake

Name: Crystal Cake
Ingredients: 750 g eggs; 300 g fine sugar; 300 g all-purpose flour (sifted); 25 g SP (cake emulsifier); 205 g milk (heated to 60°C); 250 g cream (heated to 60°C); 2500 g milk; 400 g fine sugar; 375 g cream; 200 g pudding powder; 8 pcs eggs; 850 g water; 35 g gelatin sheets; 175 g caramel; 50 g honey

A three-layered dessert consisting of a cake base, pudding filling, and caramel crystal jelly, served cut into pieces.

Varies

Easy

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Ingredients

eggs 750 g

fine sugar 300 g

all-purpose flour (sifted) 300 g

SP (cake emulsifier) 25 g

milk (heated to 60°C) 205 g

cream (heated to 60°C) 250 g

milk 2500 g

fine sugar 400 g

cream 375 g

pudding powder 200 g

eggs 8 pcs

water 850 g

gelatin sheets 35 g

caramel 175 g

honey 50 g

Instructions

Make cake base

Beat Material A at medium speed until dissolved. After sifting Material B, add together and beat for about 5 minutes. Add Material C and whip at high speed until it does not drip when touched with a hand. Heat Material D to 60°C, then add and mix well. Pour into a parchment-lined baking tray and smooth out, then bake at top heat 200°C, bottom heat 100°C for 15-20 minutes.

Make pudding filling

Bring Material E to a boil together, then remove from heat. Mix Material F well first, then add to step 6 and mix quickly, continue cooking until boiling. Pour in two layers into the cake, let cool slightly.