If there is something that we love of oriental cultures are their desserts. In some cases they are very similar but in others, they have incredible details that we can adopt in the rich Mediterranean diet. One of this examples is the Japanese cheese cake. In this Japanese cake recipe that we propose in recipes, the touch of white chocolate has contributed a fine and spongy texture. So we have no qualms about talking about a Japanese cotton cheese cake. You see that with only 3 ingredients (glass sugar is totally optional), any of us can make an extraordinary recipe for Japanese cheese cake with the than to accompany the afternoon coffee. And its suitable for all audiences! The children devour it. And if you don believe us, try to do it and tell us the result.
| 🚻 6 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse |
| Ingredients to make Japanese cake: |
| 200 grams of cheese mascarpone ½ white chocolate table 1 egg unit para decorate :: sugar glas |
| ADDITIONAL CHARACTERISTICS: Cheap cost, ideal accompany with natural juice, |
Ingredients to make Japanese cake:
1. Before starting with the step by step of the Japanese cake recipe, we ready the ingredients we need to make it.
2. First, we have to beat the cheese mascarpone. You can use any cream cheese, but with the mascarpone we have noticed that the Japanese cheese cake is more juicy and spongy.
3. We undo the white chocolate in the water bath. This is, in a saucepan we warm like a couple of water fingers, and let the boiling point reach. At that time, we put the bowl on the saucepan with white chocolate and dilute it little by little until it is soft.
4. Once I get rid of the chocolate, we let it temper and, then, we proceed to mix it with the Mascarpone beaten cheese.
5. When we have integrated both ingredients well, we add the egg yolk. The clear one we set aside. We mix and reserve.
6. We ride the whites to the snow point. If you see that it costs you even with the rods, you can use some sugar, but not much.
7. Now we are integrating the clear mounted with the rest of the base of the Japanese cake; Always with enveloping movements. Once we have added all the clear one, we beat the base dough well of the cake. The more spongy batters will stay. Think that it does not carry gasifying therefore it will lift very little in the oven.
8. We grease the mold in which we are going to bake the Japanese cheese cake. We heat the oven to 150 degrees.
9. To bake the Japanese cake, we do it with the water we had used at the beginning to undo the white chocolate. We pour this on a wide source in which we can put the cake mold and be suitable for oven. We introduce the cake and let it be done in the water bath for at least 30 minutes. Watch the point with a stick and if after those 30 minutes it is not made, go leaving five minutes and testing until the stick comes out clean. Once done, let the Japanese cake cool before unmolding and enjoying it. If you want you can sprinkle some glasses on top. Itadaikimasu!
