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Cake (San Sebastian cake)｜Recipe written by HidaMariDaily

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Ingredients

Unsalted butter (for plain dough) : 60g
powdered sugar (for plain dough) : 60g
Whole egg (for plain dough) : 1個
(A) Soft flour (for plain dough) : 60g
(A) Almond poodle (for plain dough) : 10g
(A) Baking powder (for plain dough) : 2g
Unsalted butter (for chocolate dough) : 60g
powdered sugar (for the chocolate dough) : 60g
Whole egg (for chocolate dough) : 1個
(B) Soft flour (for chocolate dough) : 50g
(B) Almond poodle (for chocolate dough) : 10g
(B) Cocoa powder (for chocolate dough) : 8g
(B) Baking powder (for chocolate dough) : 2g
スイートチョコ : 100g
ごま油 : 10g
ピスタチオ : 適量

Time required

45minutes

Procedure

1) プレーン生地を作る 00:00
Put butter in a bowl and knead well.
Add sugar and mix.
Add (A) and knead well.
Add the beaten egg in two batches and mix well each time.
2) チョコレート生地を作る 02:53
Put butter in a bowl and knead well.
Add sugar and mix.
Add (B) and knead well.
Add the beaten egg in two batches and mix well each time.
3) 焼く 04:45
Put 1 and 2 in each mold and smooth the surface.
Bake in an oven preheated to 170°C for 20-25 minutes.
Remove from the mold and remove the cooking sheet when the heat is removed.
Cut off the bulging part of the dough and cut it in half again.
4) 仕上げる 07:17
Melt the sweet chocolate in a water bath.
Add sesame oil and mix.
Apply chocolate to the two sides of the chocolate dough from step 3 that will be the lower layer, and attach it to the plain dough from step 3.
Do the same for the upper layer, and stick them so that they are staggered.
Sprinkle the remaining chocolate on top and smooth the surface.
Finish by decorating the top with pistachios.

Point

・Two 7cm x 16cm pound molds are used.
・Spread a cooking sheet on the pound mold.
・If you add sugar and powder while sifting, it will not form lumps.
・Remove the egg chalazae.
・When you put chocolate on the dough, do not put chocolate on the side where the checkered pattern is visible, so that it looks beautiful.