Cold Chocolate Cake
Desserts from Italy
Japanese Cotton cake
Japanese Cotton cake
1 hour 30 minutes
translated by Italian with
Cake softer and tasty
The sweet is proportional to a 20 cm diameter cake. The cake must be cooked in a maria bath, so it is necessary to prepare the pie in the proper way, to prevent the water from coming into contact with the sweet
Inner lining: place the baking paper on the bottom and the sides of the pie
Outside trim: Take three aluminum foil, put one over the other, scattering them, put the cake in the center and adhere the aluminum well to the edges, up to the top edge, leaving no spaces
Fund 30 g of butter and let it cool.
In a bowl mixes spreadable cheese, lukewarm milk, vanilla seeds and salt and whiskers mix well so that the compound is smooth and homogeneous
Then add the yolks and melted butter
Place the flour, corn starch and yeast and add them to the compound, taking care to amalgamate well
Apart from the albumies. Begin to mount them at low speed, increasing it gradually until the albumies have quadrupled the initial volume
Add the sugar a little at a time and continue to assemble. You will have to get a well-mounted meringue but soft, not soda as when preparing meringues
To understand this he raises the whip and looks at the beak on the whip: it should be soft and not rigid
Switch on the oven in a static mode at 155 ° C and in a 1 liter water boiler.
Amalgamas the albumens mounted on the compound, little by little, incorporating them gently from the bottom up
Pour the compound into the cake
Place the cake inside a larger one (24 cm) and pour the hot water inside the 24 cm cake and in the outer pan / baking tray, up to half a pie, for baking maria
Bake and cook for about 60 minutes: after 60 minutes, before baking, check cooking with the stitch proof.
In my case, it took 70 minutes to get a clean dough.
The surface of the sweet must color homogeneously to become golden. Do not open the oven door abruptly; sweetness is likely to sag. Rather leave it 10 minutes longer.
After checking the cooking, turn the oven off but let the cotton cake cool in the oven with the slit open door.
Once cool, take it out of the oven, free it from the cake and paper oven. Place it on a plate and place it in the fridge for at least 4 hours before tasting it.
Before serving it, sprinkle it with the icing sugar. The cake is stored in the fridge for three to four days.