クリームサンド（チョコレートクリームサンド）｜HidaMari Cookingさんのレシピ書き起こし

Add the egg yolks to a bowl and mix with a whisk.
Add Taihaku sesame oil and mix.
Add water and mix.
Add the flour and cocoa powder and mix.
In a separate bowl, add the sugar to the egg whites in 3 parts and mix with a hand mixer to make meringue.
Add a scoop of meringue to the egg yolk mixture and mix with a whisk until smooth.
Add the remaining meringue and mix with a rubber spatula.
Pour the batter onto the baking sheet and smooth the surface.

Bake in the oven at 170 degrees for 12 to 15 minutes.
Remove from baking sheet and let cool.

Melt the white chocolate in a bowl over a double boiler, add the fresh cream (for the white chocolate) and mix.
Remove from the boiler and let cool.
Add sweetened condensed milk and vanilla extract to the fresh cream (for the cream) and whisk until it thickens.
Add melted white chocolate and whisk until stiff.

生地を3等分にカットしてクリームを半分乗せて平らにならす。
生地をサンドし、残りのクリームを伸ばす。
生地でサンドする。
ラップで乾燥しないように覆い、冷蔵庫で1時間以上冷やす。

正方形に整えたケーキを三角に切り、マフィンのグラシン紙などに乗せて完成。