Children's Day Dessert | Recipe for Super Cute Bear Milk Cake 🌈

First, make the cake base: Prepare two bowls that have been frozen the day before (dry and without water), separate the egg whites and yolks, add the granulated sugar and lemon juice from ingredient number (1) above to the egg whites, freeze them quickly, and set the egg yolks aside at room temperature for later use.

Corn oil heated in a double boiler to about 70 degrees Celsius

Add cocoa powder directly (no need to sift).

Stir until smooth and free of lumps.

Add milk

Stir until fully emulsified

Sift in the cake flour

Stir evenly in a "Z" shape.

In a separate bowl, crack a 30g egg into it and whisk it well with chopsticks.

Add the four egg yolks from step 1️⃣ and the whole egg liquid from step 9️⃣ to step 8️⃣.

Stir in a "Z" motion until well combined. Do not over-stir to prevent rapid defoaming. Set aside for later use.

Take out the frozen egg whites

Whisk with an electric mixer until stiff peaks form when lifted.

Add one-third of the meringue to step 1️⃣1️⃣

Mix until smooth, then pour back into the remaining meringue.

Mix thoroughly using a cutting and stirring method.

When you lift the spatula, the dough forms a stacked, ribbon-like shape. At this point, you can preheat the oven to 145 degrees Celsius (325 degrees Fahrenheit) using the convection setting for 5 minutes.

Prepare two baking trays and line each with a sheet of parchment paper (this step is absolutely essential!! You'll find it impossible to remove the paper after baking 🤣🤣🤣 Personal experience 🤦‍♀️).

Now it's time for DIY! 🧏‍♀️ First, squeeze the round face in the middle, then squeeze the ears on the left and right sides.

Place in the oven and bake at 145 degrees Celsius for 25 minutes, then turn up the temperature to 160 degrees Celsius and bake for another 5 minutes (this is to dry the surface and prevent it from peeling after baking).

It's out of the oven!

Once it has cooled to hand temperature, gently peel it off from the parchment paper, right side up.

Let's whip some cream: mix heavy cream and granulated sugar.

Whisk with an electric mixer until there is noticeable resistance and stiff peaks form when lifted.

Put it into a piping bag

Starting from the center of the dough, pipe a spiral of cream in a clockwise direction.

Cover with another dough piece, place a paper tray underneath, and refrigerate to set.

Now, melt some chocolate to decorate the bear's facial features. My method is lazy 🫠: just put the chocolate coins into a piping bag, place it in a glass of hot water, and you're done in 5 minutes 😏

Make sure the chocolate is cooled to hand temperature before piping it onto the dough. Take the cake out of the refrigerator and first pipe an oval shape of white chocolate onto the lower center of the dough.

Refrigerate for 5 minutes to set.

Then fill the ears with dark chocolate.

Finally, draw the eyes, nose, and mouth in that order.

Refrigerate for another 10 minutes to set.

The chocolate had solidified perfectly by this point. 🤩

One bite: the soft, round cake base paired with sweet cream and melt-in-your-mouth chocolate—so satisfying! 😌