– Ernestine Ulmer
– 155g Egg – 110g Sugar – 10g Corn syrup – 2g Vanilla extract – 100g Cake flour – 5g Cocoa powder – 28g Melted unsalted butter – 45g Milk
– 40g Egg white – 55g Sugar – 2g Vanilla extract – 2g Lemon juice – Food coloring (orange, yellow, green, blue) – Whipped blue cream (70g whipping cream + 7g sugar + blue food coloring)
– Whipped green cream (70g whipping cream + 7g sugar + green food coloring) – Whipped orange cream (70g whipping cream + 7g sugar + orange food coloring) – Whipped cream (200g whipping cream + 20g sugar) – Sugar syrup
1. In a pot of hot water, place a bowl of eggs, sugar, starch syrup, and vanilla extract in it, raise the temperature to 40 degrees while stirring, remove it from the pot, and whip it with a hand mixer until rich ivory-colored bubbles form. 2. Sift the soft flour and cocoa powder and mix, then add a little bit of the melted butter and milk (50-60 degrees) and mix.
3. Put the mixed dough into the main dough, mix, pour into a 15cm oven pan, remove air bubbles, and bake in an oven preheated to 170 degrees for about 40 minutes. After cooling, cut off the top and cut into 4 pieces. 4. Place the egg white bowl in a pot of hot water, add sugar, vanilla extract, and lemon juice, and mix until the sugar is all dissolved. 5. Remove from pot and whip with a hand mixer until shiny, soft and firm horns.
6. Coat the inside of the piping bag with food coloring one by one, put the meringue, pan in an oven pan, and bake in an oven preheated to 100 degrees for 90 minutes. 7. Place a sheet on a rotating plate, sprinkle with sugar syrup, and sand with whipped blue cream. Stack them up in sequence. 8. Smooth white whipped cream on the sides and top, and top with meringue cookies to finish.