Totoro Cream-filled Cake

Flavor: Sweet; Technique: Baking; Time: 30 minutes; Difficulty: Advanced.

Detailed Steps for Making Totoro Cream-filled Cake

Prepare all the main ingredients.

Draw the Totoro pattern on an A4 paper, line a 28X28 non-stick baking pan with parchment paper, place the A4 paper on the parchment paper, and then cover it with oiled cloth.

Separate the egg whites and yolks from four eggs.

Add milk and rice bran oil to the egg yolks.

Whisk until well combined.

Sift cake flour into the egg yolk mixture and fold until well combined.

Add a little cornstarch and a few drops of rice vinegar to the egg whites, gradually add granulated sugar in three portions, beat the egg whites until soft peaks form.

Take a spoonful of egg yolk mixture and a spoonful of whipped egg whites, mix gently until well combined.

Transfer the mixture to a piping bag.

Pipe the pattern on the oiled cloth. Remove the A4 paper under the oiled cloth after filling the pattern, then place the baking pan in the oven and bake for 1 minute.

Add bamboo charcoal powder to the remaining egg yolk mixture, mix well, then fold in the whipped egg whites gently.

Pour the batter into the baking pan, smooth the surface.

Preheat the ACA North American Appliance ATO-E43A, adjust both top and bottom heat to 170 degrees Celsius, bake for about 15 minutes.

Remove the baking pan, cover the surface with parchment paper, flip it over, peel off the bottom grease, revealing the pattern on the bottom.

Whip 100g of whipping cream with 10g of granulated sugar, flip the cake again, spread a layer of whipped cream.

Split in half, fold together, then cut into pieces. Melt chocolate in a piping bag placed in warm water, use it to decorate Totoro’s eyes, whiskers, nose, and other parts.

Delicious Totoro cake is ready.

Looks good and tastes great.

Simple and fun cake, give it a try.