The magic of this cake is that after baking, the dough is naturally divided into three layers, the top layer is like a sponge cake, the middle layer is like jelly, and the bottom layer is like candy.

WHAT YOU NEED

Ingredients

Eggs (egg yolk and protein isolate) 4
150 grams of fine sugar
Butter (melted to liquid) 125 g
115 grams of low-fat flour
500 ml of warm milk
5 ml of herbs

How TO MADE The magic milk frozen cake

Steps 1 to 4

1. Pour half of the sugar into the egg yolk and stir until the color turns pale and sticky.

2. It is poured into the essence of the herb, and the melted butter continues to spread evenly.

3. Then the low-fat flour is sifted and stirred evenly with a scraper.

4. Add warm milk to the dough several times, stirring it evenly each time, and then add the next milk.

Steps 5 to 8

5. Finally, a relatively rare state, as shown in the figure, is stirred evenly with eggs.

6. The other half of the sugar is added three times to the protein, which is sent to dry foam, raising the head of the egg to a small right angle.

7. The oven is preheated at 160 degrees.

8. The finished protein cream is added three times to the dough and stirred evenly with the egg yolk.

Steps 9 to 12

9. The dough is poured into a cup cake mold, placed in the oven, baked at 160 degrees for 40 minutes, adjusted to your own oven conditions.

10. You can eat it when it's cooked.