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Taiwanese Chocolate Castella Cake Lembut, moist, bouncy, plus ada kejutan ganache di dalamnya Loyang 15x15x7 cm Panggang 150°C | 60-65 menit Metode bain marie | Air panas ±80°C (tinggi 1–1,5 cm) Base Adonan 50g Vegetable Oil 25g Cocoa Powder 85g Cake Flour ¼ sdt Salt 90g Warm Full Cream Milk 5 Egg Yolks (±85 g) Meringue 5 Egg Whites (±200 g) 75g Gula Kastor 1 sdt Air Lemon Chocolate Ganache Filling (Tips: ganachenya ratain jangan full sampai pinggir (cukup 14x14 cm) biar gak bocor) 55g Dark Ch... More
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