Cake Base
Eggs 4 Corn Oil 45g Milk 55g Cake Flour 55gFine granulated sugar: 60g
Cocoa powder: 10g Rum: A few drops (lemon juice or white vinegar can be used as an alternative) Filling: As needed Whipping cream: 200gCream Cheese
50g (if unavailable, increase whipping cream slightly) Fine Granulated Sugar 15-20g Separate egg whites from yolks. Add oil and milk to the yolks, mix well, then incorporate sifted flour and cocoa powder. Stir until the mixture is smooth and free of lumps (if lumps persist, initially dissolve the cocoa powder in water and reduce the amount of milk). For the egg white portion, add fine granulated sugar in three batches, whipping until soft or medium peaks form. Fold one-third of the whipped egg whites into the flour mixture. (Note: A photo from another occasion is added for reference.) Preheat the oven to 150°C (300°F) and bake for 30 minutes on the middle rack. Remove the cake from the oven, tap it a few times, and let it cool completely.Take out the cream cheese and press it with a spoon, then add it to the whipping cream along with 20 grams of fine sugar, and whip until stiff peaks form.
Evenly spread the whipped cream mixture onto the cake base. Refrigerate to set for one to two hours. First, trim off the edges, then cut into your desired shape. Triangle. Place in an airtight container.
