Cake with orange cream bimby method
Desserts from Japan
Cotton Cake
Cotton Cake
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The Cotton Cake, best known as Japanese Cheesecake is a mordiba consistency cake that is soft to the touch, almost like a cloud.
preparation
step 1
Put a pot on the fire with water, then place a basin on it then do not touch the water below.
step 2
Bring to the boil and combine in the fresh liquid cream bowl and butter. mix well to melt the butter and mix the two ingredients.
step 3
Now also add the seeds of vanilla berry and half the sugar dose.
step 4
Now add the spreadable cheese and mix it with a manual whip. Remove the bowl from the bain-marie and continue on the work surface.
step 5
Separate the egg whites and the yolks: keep the leaves at room temperature and combine the yolks with the dough, stirring with the whip very vigorously and quickly.
step 6
Grate the lemon peel clean and dry, get and filter the juice and mix it all together.
step 7
Set together flour and starch to mix them gently into the compound.
step 8
The last step is to incorporate the albumin: mount in a bowl together with the remaining sugar and tartar cremor; join them now to the other compound.
step 9
Imburrate well your cylindrical mold (20 cm) and cover it with paper oven.
step 10
Pour the compound inside and then blow 4-5 times the die on the worktop to break the bigger air bubbles.
step 11
Take a large siphon and place the cylindrical and non-zippy mold inside.
step 12
Pour into the boiling water of the boiling water so that it reaches half the mold.
step 13
The oven must be preheated to 175 ° C: put the cotton cake for 10 minutes, placing it on the bottom shelf of the oven.
step 14
After this step, the temperature is lowered to 150 ° and continue cooking for another 10 minutes.
step 15
last step: lowers the temperature to 130 ° and cooks for 80 minutes.
step 16
Allow to cool completely before removing it from the mold.