Deer Fawn——Sakura Cheesecake
Overview
The beautiful cherry blossom cheesecake is like a symbol of aestheticism. Does the sweet and sour taste buds also make you excited?
Tags
Ingredients
Steps
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First make a 6-inch sponge cake base, prepare 3 eggs, 100g of low-gluten flour, 50g of fine sugar, and 25g of butter. Set aside.
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First, beat 3 whole eggs, add white sugar and beat for 15 minutes until the color becomes lighter.
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Whisk until the egg liquid drips down and the lines will not disappear immediately when you lift the whisk.
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Sift the low-gluten flour and stir it into the whipped batter in 3 batches, and stir evenly from the bottom up.
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Melt butter in hot water, mix well and pour into 6-inch cake mold.
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After preheating the oven to 180 degrees, bake for 25 minutes. You can do other things in the rest of the time.
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Salted cherry blossoms are very salty, so we need to soak them in advance. It is best to change the water several times.
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Prepare the mousse layer according to the above ingredients, soak 8g of gelatine in 40g of cold water until soft, then melt it completely in hot water, add milk and set aside.
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Add an appropriate amount of cheese according to your own taste. If you are not used to this taste, you can ignore this step.
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Add the light cream to the fine sugar and beat until soft peaks. If it reaches a stiff peak, it's done.
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Mix the mixed whipping cream and milk with gelatine and pour it into the cake mold.
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Put it in the refrigerator for 2 hours. After solidification, we can make the mirror surface.
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Use 40g of cold water to soak 5g of gelatine until soft, then heat over water to melt. After cooling slightly, add transparent soda water. I used Sprite and slowly pour it in from the side.
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When the mirror surface is not solidified, put the soaked cherry blossoms in, fix the shape with toothpicks, and put it in the refrigerator for 1 hour to successfully demould.
