Paper Mold Preparation:
First, prepare the paper mold, about 5 × 5 cm.
Ingredients for the Cake:
- Milk
- Corn oil (lighter-flavored vegetable oils can also be used)
- Cake flour
- Three egg yolks
- Lemon juice
- Egg whites
- Sugar
Cake Instructions:
- Start by adding milk to a bowl, then add corn oil. Lighter-flavored vegetable oils can also be used. Beat with a whisk until fully combined.
- Sift in cake flour and add three egg yolks. Mix lightly with a whisk until the batter can fall slowly.
- Sift the batter again. Add a little lemon juice to the egg whites. After the egg whites are foamed, add the sugar in three portions and beat until stiff peaks.
- Fold the egg whites into the batter in three parts, whisking lightly. Finally, use a spatula to mix well.
- Transfer the batter to a piping bag and fill the paper mold about 6-7% full.
- Bake at 130 degrees for 50 minutes, then at 150 degrees for 15 minutes. Allow it to cool.
Ingredients for the Custard:
- Egg yolk
- Sugar
- Corn flour
- Flour
- Milk
Custard Instructions:
- In a bowl, mix egg yolk, sugar, corn flour, and flour. Gradually add milk.
- Cook on low heat until thickened, up to an inverted triangle dripping consistency.
- Pour the custard into a bowl and refrigerate for about 1 hour.
- Poke holes in the center with chopsticks, then press the middle part down.
Assembly:
- Whip cream (light cream) until there is a clear texture.
- Take out the refrigerated custard and whip until smooth. Gradually add it to the light cream and mix evenly. Squeeze in the middle in a small amount.
- Sift in powdered sugar. It will be smoother if eaten at room temperature.
Tips:
- Pair it with soft cakes.
- Refrigerate it and enjoy it like puffs.
- Freeze it and treat it like ice cream.
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