Cake with orange cream bimby method
by
43 recipes
Japanese cheescake in my own way
ingredients
servings
8
Type 00 wheat flour
50 oz
Cornflour
30 oz
Eggs
5 unit
White sugar
75 oz
Sweetened condensed milk
30 oz
Whole white Yomo yogurt
250 oz
Vanilla extract
2 teaspoons
Lemons
2 unit
Fresh cream
100 oz
Butter, without salt
50 oz
Almonds
40 oz
Apricot jam
3 spoons
Baking powder for desserts
5 oz
Desserts from Italy
Japanese cheescake in my own way
Japanese cheescake in my own way
ready in
8 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
This sweet is a little fruit of my head. But I assure you it is absolute goodness. Japanese cheescake made in my own way.
preparation
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.
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.
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.
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.
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.
step 6
Rest in the fridge at least 6 h before serving. 24 would be the ideal.
