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Views: 38 Author: Site Editor Publish Time: 2024-03-28 Origin: Site
Today I bring you a Basque cake with unique taste and dense texture: the perfect fusion of fresh green grapes and rich cream on the Basque cake brings you a wonderful journey of taste buds. Every bite is an enjoyment of delicious food, with a hint of sweetness and fragrance, as if you are in a spring garden. Whether you share it with family and friends or taste it alone, you can feel happy and satisfied. Whether served as an afternoon tea snack or as a dessert at a holiday celebration, Basque Cake with Green Tea Cream is the highlight of the occasion and will be remembered for a long time. Follow along with the tutorial!
Basque part:
250g cream cheese
45g white sugar
Light cream 130ml
2 eggs
1 egg yolk
Corn starch 10g
Decorative part:
Light cream 160ml
sugar 10g
A small amount of green grapes
white violet
purple violet
pearl sugar beads
① Soften 250g cream cheese at room temperature, pour it into a bowl and stir until smooth
②Continue to pour in 50g of sugar and continue to stir evenly
③Pour in the egg liquid of two eggs in three times and mix evenly
④Pour in 150g whipping cream and 10g cornstarch and stir evenly
⑤ Sieve once for a more delicate taste. Pour the cheese paste into a six-inch mold.
⑥Oven at 220 degrees for 20 minutes (you can adjust the time appropriately according to your own oven)
⑦ Let the baked Basque cool down and refrigerate it for more than 4 hours
⑧Wash the green raisins and cut them in half. Whip the whipped cream. Spread the whipped cream on the cake and smooth it out. Place green raisins, white violets, purple violets, pearl sugar beads and other decorations in order.
Features of the chiffon cake mold:
Good appearance (simple appearance, light luxury style adds a bit of artistic touch to baking), live bottom curling design (the base curling edge fits better with the bottom of the mold), chimney curling design (the chimney bottom roll The edge design fits the mold better).
Chiffon Tips:
1.6-inch mold is recommended to make a cake with 3 eggs, 8-inch mold is recommended to make a cake with 5-6 eggs. It is recommended to fill the mold in 6-7 minutes.
2.It is used to make bread, the dough input modulus is recommended to be about 280-300g for a 6-inch mold, and about 560-600g for an 8-inch mold.