Tuesday, May 26, 2015

Snow Cheesecake




This is another 'preloved' dessert which I have long forgotten about until I started blogging for recipes for my next photography subjects / project. My first experience of this savory sweet cake during one of my ex company's potluck occasion when my ex colleague ordered this cake from her friend. The cake tasted so smooth and savory sweet that I whiffed down several slices at one go, secretly hoping for leftovers to bring back home. Even then I never knew this cake by name.

So when I saw pictures of this cake recently, I started recall how much I miss eating this cake, which, I just got to know it is actually a sponge cake with cream cheese frosting. Anyway, since I have yet to find any non dairy, egg and milk substitute ingredients for making this awesome cake, I shall just enjoy the baking process and derived satisfaction from the photography and baking accomplishments.

Based on feedback from my guinea pigs food tasters, they loved it! So here I am putting  extra effort (writing in chinese and english) into sharing this recipe with you and hope you enjoy the process and every bite of it.

Happy baking and feeding.....



Snow Cheesecake
(Recipe adapted from Amir's Kitchen and Vivian Pang)

Ingredients 材料

(A)
5 Egg Yolks 蛋黄
20g Castor Sugar 细砂糖
60g Corn Oil 粟米油
100g Cake Flour 底筋面粉 (sifted过筛)
65g Milk 牛奶


(B)

5 Egg Whites 蛋白
1/4 Tsp Cream of Tartar塔塔粉
60g Castor Sugar 细砂糖
(C)
250g Cream Cheese 奶油乳酪(softened to room temp 室内暖化)
50g Sweetened Condensed Milk 练奶
120g Whipping Cream 动物性奶油

(D) Decoration 装饰外面
Cheddar Cheese 切達乾酪 (shredded 刨丝)




Method 做法

Line and grease the base of a 21cm square cake pan with parchment paper.
在22cm方形烤盘铺上烤焙纸 (烤盘喷一些水或抹少许牛油固定烤盘纸).

Preheat the oven to 180C degrees.
烤箱打开䂋预热至180C.

In a mixing bowl, combine egg yolks and sugar from ingredients (A) with hand whisk till combine.
将材料(A)里的蛋黄加入细砂糖先用打蛋器搅拌均匀.

Add in corn oil until well combined. 
将粟米油加入搅拌均匀.

With a spatula, gently fold in the sifted cake flour and milk respectively. Set aside.
再将过筛好的粉类, 牛奶分次交错混入, 搅拌成无粉粒的面糊. 放冰箱冷藏族备用.



(For The Cake)

In a separate bowl, whisk the egg whites from ingredients (B) until foamy. Add cream of tartar and castor sugar in 3 additions and beat until stiff peaks forms. 

材料(B), 蛋白先用打蛋器打出一些泡沫, 然后加入塔塔粉,糖分三次加入, 打至尾端稍微弯曲的蛋白霜。

Using a spatula, gently fold in the egg whites to the egg yolks batter (A) in three additions until just blended (Being careful not to deflate the batter).
将1/3的蛋白霜 混入蛋黄糊中,用橡皮刮刀搅拌拌均,然后将拌匀的面糊倒入剩下的2/3的蛋白霜中混合均匀。

Pour bater into the prepared cake pan. Tap the cake pan on the counter top several times to knock the air bubbles and bake in the middle tack of a preheated oven for 25 - 30 mins or until evenly cooked.
将面糊倒入铺上烤纸的烤盘, 进炉前在家桌上轻敲几下, 敲出较的汽泡. 放入已经预热的烤箱中焙烤 25 - 30 mins. 

Unmould cake onto cooling rack. When cool, slice the cake vertically into 3 equal parts. Set aside.
脱模,蛋糕冷却后,将蛋糕以长的一面分切为三等份.

(For the Frosting)

For ingredient (C), cream the cream cheese with condensed milk until light and fluffy. Add in whipping cream and continue beating till well combined.  
将材料(C) 里的奶油乳酪和练奶打至松发成奶白色,后加入动物性奶油拌均.

Apply one layer of cream cheese frosting evenly on top of each layer and sandwich with the 2nd layer. Repeat the process until the 3rd layer has been placed and the entire cake evenly frosted.
每一层蛋糕都铺上一些动物性奶油抹平, 盖上另一片蛋糕. 使用同样方式做完3个夹层. 用抹刀将鲜奶油抹上蛋糕, 表面及周围利用刮板及抹刀尽量整平.

Gently coat the whole cake with shredded cheddar cheese. Chill for 2 hours before serving
最后把刨丝切達乾酪装饰在整个蛋糕表层上. 放置到冰箱冷藏 2 ~ 3小时定形再取出.





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