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Japanese cheescake in my own way

ingredients

servings

8

Type 00 wheat flour

50 grams

Cornflour

30 grams

Eggs

5 unit

White sugar

75 grams

Sweetened condensed milk

30 grams

Whole white Yomo yogurt

250 grams

Vanilla extract

2 teaspoons

Lemons

2 unit

Fresh cream

100 grams

Butter, without salt

50 grams

Almonds

40 grams

Apricot jam

3 spoons

Baking powder for desserts

5 grams

Desserts from Italy

Japanese cheescake in my own way

Japanese cheescake in my own way

vegetarian with gluten with eggs with lactose with nuts

ready in

8 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Japanese cheescake in my own way

This sweet is a little fruit of my head. But I assure you it is absolute goodness. Japanese cheescake made in my own way.

Japanese cheescake in my own way step 1

step 1

Remove the eggs a little earlier from the fridge. Separate egg yolks and egg whites in a bowl of yoghurt, condensed milk, vanilla, lemon zest, and mix. Add the yolks and mount them.

Japanese cheescake in my own way step 2

step 2

You need to get a foamy compound. Meanwhile, warm the cream and melt the butter (normal butter and cream I used that hopła). Heat and pour into the yolk compound.

Japanese cheescake in my own way step 3

step 3

Combine the sifted powders. Lay the snowblowers and embellish them, taking care not to disassemble the compound. Fill only one 22 cm mold to pour the compound.

Japanese cheescake in my own way step 4

step 4

Cook on the baking, covered, and flaming gas for 2 h, keeping the edges always covered with water. Warm up slightly and add it as needed.

Japanese cheescake in my own way step 5

step 5

When cooked it will be cut off from the sides. Turn off and cool down before turning. Turn over a serving dish and decorate the surface with apricot jam and roasted almonds in lamella.

Japanese cheescake in my own way step 6

step 6

Rest in the fridge at least 6 h before serving. 24 would be the ideal.

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