Chef Ma made a twist on this classic German cherry-filled chocolate cake and turn it vertical layered with red bean paste filling. You'll be surprised how delicious it is!
SERVING: 10 People
TIME: 3 hr
½tspcream of tartar
1cuphoney and red bean mix
Preheat oven to 340°F/175 °C.
Grease and flour on a flat cake pan; cover bottoms with waxed paper. Sift cake flour, corn starch, cocoa powder, and salt.
In a large bow, beat the egg yolks; add milk and vegetable oil and mix well.
Add the cake flour mixture.
In the mixer, add the egg white, sugar, and cream of tartar. Turn on the mixer with low speed for 1 min; 4th speed option for 3 min; 7th speed option for 6 min; 4th speed option for 1 min until the egg whites form stiff, glossy peaks.
Mix in the egg whites to the cake mixture with a spatula until it comes together.
Turn out dough onto a surface dusted with flour, knead until dough is soft and elastic (5-10 min). Pour the cake mixture into the baking pan and bake for 15 min at 340°F.
Cut the cake into 4 equal long pieces; spread the whipped cream and honey and red bean mix on each 4 layers.
Refrigerate for 2 hours; top the cake with whipped cream and dark chocolate.