Korean Lava Cake

Korean Lava Cake
80gr liquid milk
60gr unsalted butter
Thaw, wait 2 minutes, then add
100gr medium protein flour
20gr Cornstarch
Stir well with a whisk, after blending, add
6 yolks
1 tsp vanilla extract
20gr honey
Mix well, the end result of the dough should flow, set aside
Meringues
5 egg whites
1/4 tsp salt
A little lemon juice or cooking vinegar or cream of tartar
Mixer 1 minute high speed until fluffy perfect, enter
90gr sugar
Mix medium speed to medium stiff peak
Mix the egg and meringue mixture by stirring again until smooth
A 10cm round tin that has been lined with baking paper, approximately 70gr each dough
Oven way
Electric oven
Fire up and down without a fan at 150C for 60 minutes
The bottom of the pan is given a very wet cloth
Tangkring oven with Bain Marie (baked in water)
Temperature 150C
Bake for 60 minutes or until the top is brown
With the Bain Marie technique, the cake results are taller, softer, prettier, and tastier.
Electric ovens can also use the bain marie baking technique
Cream
300gr liquid whip cream
Beat until it becomes cream but don't over beat
Insert
150gr liquid whip cream or liquid milk
Mix until smooth and the dough flows beautifully
Decoration
Edible stickers or various sprinkles or chocolate, fruit, biscuits, whatever you like