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Famous Taiwanese Dirty Cake 爆浆奶盖蛋糕



Ingredient for Black treacle Chinese sponge :
4 large egg white
70gm  brown sugar
4 large egg yolk
48gm  all purpose flour
12gm  corn flour
1/8 tspn  baking powder (optional)
a pinch of salt
3 TB  corn oil
1/2 TB  black treacle sauce

Method :
(1)  beat egg white till foamy then gradually add in sugar and beat till stiff.
(2)  now, add in egg yolk one at a time and beat till it looks pale and stiff.
(3)  next, fold in flour mixture in 3 batches till everything is well cooperated.
(4)  once its done, stir in black treacle sauce and corn oil till well mixed. Then transfer batter to a 6" tray lined with parchment paper on bottom.
(5) finally, bake at preheated oven 175'C for about 10 minutes then 160'C for another 30 minutes to till tester came out clean.
(6) leave cool by placing the tray up side down for 20 minutes before invert from tray.

Ingredients for Frappe cream :
(A) Custard cream
2 yolk
250ml  hot milk, heat the milk without boiling it
20gm  sugar
25gm  cornflour

(B) Cream cheese mixture
100gm  cream cheese, softened in room temperature
10gm  sugar
1/2 tspn  salt
50gm  whipping cream, slightly whipped
50gm  yogurt

Method :
(1) for ingredient (A), beat together egg yolk, sugar & cornflour till everything well cooperated.
(2) now, stir in 1/3 of the hot milk till well mixed.
(3) next, transfer egg mixture into hot milk and cook over low heat till mixture became thick.
(4) once its done, off the heat and transfer custard to a bowl then leave cool before keep chilled for an hour.
(5) for ingredient (B), dissolve sugar into cream cheese in a stainless steel bowl over hot water, till everything is soft and well cooperated.
(6) then remove from hot water and leave cool a little bit before stirring in whipped cream cream.
(7) finally, mix together cream cheese mixture and custard mixture till everything well blended.
(8) transfer mixture cream into pipping bag and keep chilled.

*This cream cheese recipe enough to feed 2 units of 6" cake
* one cup toasted almond slices

I prepared the cream cheese mixture one day before, and it makes a lot more easier for me. And I prefer my cream to be less runny, so gave the heavy cream a slight whipped before mixing in.

Just before assemble the cake, get one cup of sliced almond toasted and leave cool. Then make a deep cut in the center of the cake to make a hole.

Next, fill the hole with cream cheese custard and cover the top of the cake with custard as well. Sprinkle toasted almond over the top and serve.
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