Japanese inspired cake

Step-by-step preparation

Cooking time: 1 hr 40 mins

1. STEP 1

   

   To prepare, you only need 3 ingredients: white chocolate, soft curd cheese (Philadelphia cheese is best) and C1 category chicken eggs.

2. STEP 2

   

   Prepare a springform baking pan with a diameter of 26 cm. Grease the inside of the pan with vegetable oil, lay out a circle of baking paper equal to the diameter of the pan on the bottom, and lay out wide strips of baking paper on the sides. It is worth paying special attention to the split form. It must be very airtight so that no water from the pan gets inside. Just in case, you can wrap the outside of the mold with foil.

3. STEP 3

   

   Let's start working with white chocolate. Break it into small pieces and put it in a ladle. Place the ladle in a water bath and begin to melt the chocolate, stirring it with a spatula. You should get a single white mass without lumps.

4. STEP 4

   

   Remove the ladle from the water bath and add softened cheese to the melted chocolate, mix and set the ladle aside. The mass should cool down a little.

5. STEP 5

   

   Break the eggs, separating the whites from the yolks. Place the bowl of whites in the refrigerator.

6. STEP 6

   

   Place the yolks in a ladle into the cooled mixture and mix.

7. STEP 7

   

   Beat the chilled whites into a very strong foam.

8. STEP 8

   

   Add the whipped whites to the mass: first add 1/4 of the whites, mix gently, and then add the remaining whites and also mix.

9. STEP 9

   

   Pour the resulting dough into the prepared form. Place the mold in a baking tray, into which we pour warm water. First set the cake to bake at 170°C for 15 minutes, then lower the temperature for 10 minutes and bake for another 15 minutes, then turn off the oven and leave the cake in the oven for another 15 minutes. We take out the mold, let it cool, then carefully remove the cake from the mold.

10. STEP 10

    

    Cut the finished cake into 8 pieces and assemble two slices of cake, consisting of 4 pieces each. Since the cake is moist, all four parts hold tightly and do not move off each other. Sprinkle the cake pieces with powdered sugar and decorate to your taste.

Comments on the recipe

Inga

20.10.2023

4.9

I didn’t quite understand the last point! Can you explain for those in the tank? We cut the finished cake into 8 parts, this is understandable. This is for 8 pieces. And then I didn’t understand?!