Although the Boston cake doesn't have a fancy appearance, its flavor is still sweet and nostalgic.

WHAT YOU NEED

Ingredients

65 grams of low-fat flour
45 grams of milk
45 grams of sesame oil
30 grams of fine sugar
80 grams of egg yolk
60 grams of fine sugar
100 grams of egg whites
3 g of lemon juice
200 grams of cream
Dried cranberries
15 grams of white sugar (added to cream)
Sugar powder (on the surface of the cake)

How TO MADE The Boston cake

Steps 1 to 4

1. Prepare the necessary materials

2. Egg yolk mixed with fine sugar and dispersed in an egg beater

3. Add milk and sesame oil to stir evenly

4. Added low-fat flour, stirred evenly with eggs to form an egg yolk paste

Steps 5 to 8

5. The egg whites are added to the white sugar and the lemon juice is used to make a moist foam with an electric egg beater, lifting the head of the egg, and the protein is shaped into a pointed corner.

6. Take half of the protein cream with a rubber scraper, add the dough and stir evenly.

7. Pour the mixture back into the remaining protein cream and stir evenly.

8. Pour the mixed dough into the plate.

Steps 9 to 12

9. Bake in a preheated oven, heat 170 degrees, lower 150 degrees, bake for 20 minutes, then turn on 150 degrees, lower 120 degrees, bake for 10 minutes (the number of layers is shown in the figure)

10. After baking, shake the plate, turn it upside down, the cake naturally cools, and the cake is cut into three pieces.

11. Add the cream to the cranberries and stir evenly.

12. The bottom layer of the cake is coated with a layer of cream, the middle layer is high, hilly, and then the second layer of the cake is layered, coated with cream, or coated in a hilly, circular shape.

Steps 13 to 16

13. Cover the mushroom top, squeeze it lightly, let the cake cook, put it in the refrigerator and refrigerate for about an hour, take out the cake

14. You can sift through the sugar powder on the surface and cut it into slices.