multicolored tagliatelle with fresh sauce
Desserts from Japan
Japanese Cotton Cheesecake
Japanese Cotton Cheesecake
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Only 3 ingredients are needed
preparation
step 1
Preheat oven to 170C for 6 minutes.
step 2
Separate the yolk from the birch and put the latter covered with transparent film in the refrigerator.
step 3
In the meantime melt the white chocolate in the bain-marie.
step 4
Take the egg whites from the fridge and mount them in the snow with an electric mixer until it becomes dense and frothy.
step 5
When the white chocolate is melted completely add the cheese and mix well.
step 6
Add the three yolks, work until you get a cream and unite the mounted whites at a time, gently mixing them from bottom to top to avoid disassembling them.
step 7
Grind the oven paper and cover it, both on the bottom and sides, with a glass container ensuring that the paper is 15 cm high.
step 8
Pour the dough into the bowl and place on a baking tray covered with a finger of boiling water (baking in a bain-marie).
step 9
Bake the preparation and let it cook for 15 minutes at 170C, then lower the temperature to 160C and leave for 15 minutes again.
step 10
Turn off the oven and let the Japanese cake be cooked with the remaining heat for another 15 minutes.
step 11
As a last step, cool the Japanese cake into the cheese and sprinkle it with icing sugar.