【Mille Layer Cheese Cake】

Overview

I like layer cakes and baumkuchen very much. I always think they are very magical cakes. Those layers of uniform lines are like the best witnesses, witnessing the traces carved by time on the cake, witnessing the passage of time, hard work, and reward of results. I always thought that I couldn't make such a beautiful cake, so I didn't dare to try it, for fear of destroying the beauty in my heart. This attempt can be regarded as an adventure and trial. Various worries throughout the process. When cutting the cake, my heart was in my throat! You know that feeling of expectation but fear, tx! The moment I finally saw the slice, I was so excited that I wanted to scream! ! Success! ! As I was making it, I recorded the time it took to bake each layer. Post it here for a record. But just a reference. (The recipe comes from Lubuhou. I adjusted the amount of sugar according to my own taste. For the following amounts, I made a 18*18cm square mold and baked 6 layers.)

Tags

• baking
• children
• afternoon tea
• birthday
• cheese powder
• cream cheese
• egg
• honey
• low gluten flour
• odorless liquid oil
• vanilla extract
• fine sugar
• lemon juice
• milk
• salt

Ingredients

Steps

1. 1 Prepare all the ingredients and sift the low-gluten flour 2 to 3 times in advance;

   

2. 2 Crack the eggs into a clean, oil-free and water-free egg-beating basin;

   

3. 3 After beating, take 25g of egg liquid and put it into another container;

   

4. 4 Add honey to 25g of egg liquid and mix well;

   

5. 5 Add odorless liquid oil and mix well;

   

6. 6 Add another 30g of milk and mix well;

   

7. 7 Put cream cheese + 33g milk into a small bowl, heat it over water or in a microwave oven, stir until the cheese is completely dissolved and smooth without particles;

   

8. 8 Add the melted cream cheese milk liquid to the egg liquid (25g portion) and stir evenly;

   

9. 9 Finally add cheese powder, mix well and set aside;

   

10. 10 Add a few drops of lemon juice to the remaining 180g of egg liquid and beat well;

    

11. 11 Add all the fine sugar at one time, beat with hot water until the egg liquid is thick, and the traces of dripping will not disappear after lifting the egg beater, and insert a toothpick 1~2cm into the egg liquid, the toothpick will not fall down or fall down slowly;

    

12. 12 Turn to low speed and continue beating for 3 minutes. At the same time, turn the egg beater in the opposite direction of the egg beater. Stay in each position for about 10 seconds until the egg liquid becomes very fine and smooth. When you lift the egg beater, you can see a 3-corner hook, which is similar to the egg whites in chiffon cakes that are beaten to a wet foaming state;

    

13. 13 Sift in all the flour at once, mix well, then mix with the cheese and egg paste prepared in step 9, and stir evenly. During this period, preheat the oven to 190 degrees;

    

14. 14 Line the mold with baking paper in advance. Pour the cake batter into the mold so that it can cover the bottom of the mold, just a thin layer;

    

15. 15 Put the mold into the oven, set the upper layer to 180 degrees, and bake with upper and lower heat for 6 to 8 minutes, until the surface of the cake turns golden brown and you can take it out;

    

16. 16 Prepare a large baking pan and put some water in it. Then spread the egg liquid over the bottom of the mold again in a thin layer, then put the mold into the baking pan and put it into the oven together, on the upper layer, at 180 degrees, with upper and lower heat, water bath method, and bake for about 10 minutes. Repeat this process until all the cake batter is used up;

    

17. 17 Don’t rush out of the oven after baking the cake. Open the oven door slightly, let it cool down naturally, take it out, unmold it and let it cool on a drying net, then bag it, seal it and refrigerate it. After refrigeration overnight, cut off the surrounding irregular parts, divide into equal portions, stack them, sift over powdered sugar or cocoa powder, and serve.