6 inch light cream cheese cake
Published Sep 1, 2023 at 03:36am ET

Food Material List
- 1 Cream cheese 100g
- 2 Egg 3
- 3 milk 50g
- 4 Berry sugar 50g
- 5 butter 30g
- 6 Low powder 15g
- 7 Corn flour 10g
- 8 Mango 1 only
- 9 Cream 300ml
- 10 Sour cherry jam 2 scoops
- 11 Granulated sugar 30g
- 12 Lemon juice 10ml
Operational steps
- 1 Whisk cream cheese in water until smooth
- 2 Stir in milk and add melted butter in batches.
- 3 Separate the egg yolk, continue to mix the cheese paste, add the yolk, and mix well again.
- 4 Add 5 ml lemon juice, stir well, sift in starch and cornmeal, cut and mix.
- 5 Fine granulated sugar is added to the egg white in succession, whisk the egg white, drip 5 ml lemon juice, whisk until wet foaming.
- 6 Add the egg white into the cheese paste, cut and mix evenly, then import into the cake mould.
- 7 I used a movable bottom mold, wrapped in tin paper and then baked in the oven water bath at 150 degrees for 50 minutes.
- 8 After discharging, buckling and demoulding, after cooling, everything is in two.
- 9 Whisk the cream, add sugar and beat until stiff and foaming. Slice the mango. Make mango flower, cut more than a dozen small granules and set aside.
- 10 Spread the butter on the cake layer and put the mango seeds into it. Then the cake was smoothed with butter to make a butter embryo. Paste crisp coconut slices around the cake, then mount flowers, and finally make mango slices into roses and put them on the cake. Add 2 spoonfuls of sour cherry sauce to the rest of the butter and continue to whisk it away, then mount it around the mango roses. To be finished.
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Healthcare food category
Winter solstice, Coarse grain, Indian cuisine