Ingredients ?

Cake body part

Eggs 4

Sugar 40g (10g for yolks, 30g for whites)

Colouring oil 40g

Milk 40g

Low-gluten flour 40g

Soymilk Kashiwagi Sauce

Soymilk Powder 2 packets (one for soymilk brewing, one for sifting the

Boiling water 300g

Egg yolks 3

Sugar 30g

Low gluten flour 30g

Corn starch 10g

Light cream

Light cream 200g

Sugar 20g

Soya Milk Kassida Cake recipe ?

Preparation: First, use 300 grams of boiling water to brew a packet of soymilk powder and set aside to cool.

Next make the cake blanks, if you have cake blanks you can skip to step 7.

Split the eggs: Divide the chilled eggs between two large bowls without oil or water, the whites should not get a speck of yolk or they will not whip.

Make the meringue: Beat the egg whites on medium speed with an electric mixer to make them foamy, then add 15 grams of granulated sugar. Continue beating at high speed so that the whites become thick and white and begin to expand. Add 15 grams of granulated sugar. Continue beating at high speed until the tip of the meringue is upright and slightly curved, and the whisk will not spread if you turn the bowl upside down! The whipping is successful! Put it into the refrigerator to chill.

Add 10g granulated sugar to the egg yolks and beat until white and slightly puffed. Add corn oil and milk and mix well.

Sift in the low-gluten flour and mix well with a spatula, then beat with a whisk a few times to combine.

Remove the egg whites from the refrigerator and beat them again with a few hand whips until smooth. Add 1/3 of the meringue to the egg yolk mixture and mix well. Pour back into the remaining meringue and mix well.

Pour into greased molds and shake a few times to remove large air bubbles. Bake in the middle of a preheated oven at 180 degrees Celsius for 15 minutes. Remove from the oven, cover with a sheet of greaseproof paper, cover with a mat, turn upside down and set aside to cool.

To make the Soya Custard Sauce, whisk the egg yolks with 30g of granulated sugar.

Sift the low gluten flour and cornstarch into a bowl and whisk to combine.

Pour in the cooled soy milk and whisk to combine. Place over low heat and whisk as the custard thickens.

Remove the pan from the heat until it thickens to a drippy consistency, then quickly place the pan under cold water to cool down while continuing to stir. Be careful not to simmer it too long, it will thicken too much, and the residual heat of the pan will also thicken the sauce, so be sure to sit it under cold water to cool it down.

The sauce is now ready and can be stored in a piping bag while it cools.

Whip the light cream with granulated sugar.

Assembling: remove the greaseproof paper from the cake, cut off the four sides, and cut into four equal parts.

Place a slice of cake in the bottom layer and assemble according to one layer of light cream, one layer of cake blank; one layer of soymilk custard, one layer of cake blank; one layer of light cream, one layer of cake blank.

Then squeeze the soy custard into a ball. It was a bit of an ugly squeeze, but luckily there was soy milk powder to disguise it.

Finally, sift on a layer of soy milk powder, put it in the fridge and it's ready to eat.

Tips

The amount of sauce and light cream is just enough.