Cocoa Castella Pudding Caramel Cake Recipe : Cocoa Flan Cake

Описание: Hi! Today's cocoa flan recipe is made with just the right amount of sweetness—perfect for hot summer days when you're craving something light, sweet, and melt-in-your-mouth delicious. The full recipe is below!
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00:00 - 00:53: Make caramel
00:54 - 02:14: Pudding Layer
02:15 - 05:10: Cocoa Castella Cake
05:11 - 06:14: Getting into mold & bake
06:15 - 07:53: Unmold & enjoy

** CARAMEL
Sugar: 70g
Water: 20g
Hot water: 30g

** PUDDING
Yolk: 2
Whole egg: 3 (60g/ egg)
Sugar: 40g
Milk: 350g
Vanilla: 1 tsp

** CASTELLA
Egg: 2
Sugar: 40g
Cake Flour: 42g
Cocoa: 8g
Milk: 15g
Oil: 10g
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INSTRUCTION:

1. Make the caramel, then pour it into the mold and set the mold aside.

2. Separate the egg yolks from the whites. This separation helps the whites whip up stably, preventing the cake from deflating during baking.

3. Warm the milk and vanilla to about 80°C (until you see bubbles forming around the edges of the pot or light steam rising).

4. Beat the eggs in a bowl with sugar until fully combined.
Slowly pour the warm milk into the egg mixture to prevent the eggs from curdling.

5. Strain the mixture through a sieve for a smooth texture.

6. Whip the egg whites until soft peaks form, with tips that curl over when the whisk is lifted.

7. Add the egg yolks to the whipped whites and continue beating until combined.

8. Sift the flour and gently fold it into the egg mixture (1).

9. Mix the milk and oil together. Mix it into the egg mixture (1).
Then, gently fold everything into the whipped egg whites.

10. Strain the egg-milk mixture through a sieve again and pour it into the mold for an extra smooth texture.

11. Steam-bake in a water bath using hot water (~80°C). Place a cloth between the mold and the hot water to prevent direct heat.

12. Bake at 160°C for the first 20 minutes (the oven preheated to 160°C for 15 minutes).
Then lower to 150°C for the next 40 minutes.

*** TIPS FOR SUCCESS:
Always preheat your oven 15-20 minutes before baking the cake.
Beat the egg whites until they reach stiff peaks.
Do not use a spoon or any utensil to stir the mixture while cooking the caramel.
Too much caramel will make the cake very sweet. So if you prefer less sweetness, reduce the amount of caramel.
Let the cake chill in the fridge for at least 4 hours (or overnight!) for the layers to set and stabilize. This will make it much easier to unmold and taste much better!

The End

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