Hokkaido Cake

Hokkaido Sponge

–          150 gr whole eggs

–          100 gr egg yolks

–          100 gr sugar

–          15 gr cake emulsifier

–          20 gr fresh milk

–          75 gr cake flour

–          25 gr corn starch

–          25 gr butter

–          4 gr vanilla extract

Chocolate Filling

Vivo Topping Ace (dairy cream)

Tulip  Chocolate filling

How to make

Whip all ingridients for 7 minutes with high speed. Melt the butter, fold into the batter. Fill in to paper cup ¾, bake on double tray “bain maire” for 160C for 25-30 minutes. Let it cool and inject the chocolate filling cream in it

To prepare chocolate filling cream

Whip vivo topping Ace and mix Tulip Chocolate Filling

Chocolate Filling Cream

Hokkaido Cake menul menul 😀

Cream di tusuk ke cake setelah cake dingin