How To Bake Berry Basque Cake

Cream cheese 250g

Caster sugar 75g

Whole egg liquid 150g

One egg yolk 12g

Light cream 150g

Lemon juice 3g

Low-gluten flour 12g(or cornstarch)

Basque cake making steps:

①Soften the cream cheese in advance (it can be microwaved or insulated water, or fermented in the oven);

②Add all the granulated sugar to the softened cream cheese, mix well with a spatula, add eggs one by one, and mix well with an electric egg beater at low speed;

③Sieve and add low-gluten flour or cornstarch, mix well by hand, then add cream and lemon juice, mix well, and use a scraper to tidy up the pot wall;

④Sieve the batter and put it into the mold;

⑤Preheat the oven in advance to 220 degrees, bake for about 30 minutes until the surface is completely colored and has a deep caramel color. If you like the flowy effect, you can shorten it by 2 to 3 minutes;

⑥Shake it after it comes out of the oven, let it cool on the grid, seal it up and refrigerate it in the refrigerator for about 5 hours before taking it out for decoration or eating directly. (Refrigerating for a long time will affect the flow effect)

Basque decoration:

①Make berry jam in advance: 100 grams of strawberries, blueberries, and raspberries in total, 10 grams of sugar, a little lemon juice, boil in a small pot over low heat until the sugar melts, the pulp becomes soft, and the soup becomes thick (this is ready-to-eat, not long-term preserve jam);

②Whip 50 grams of cream until thick but runny, similar to the texture of thick yogurt, add 30 grams of homemade Greek yogurt and mix well at low speed; (you can also use all whipped cream)

③The refrigerated Basque will be concave in the middle, pour the cream into it, smooth it out, then gently spread the berry jam on top of the cream, and then decorate with fruits and green leaves.

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.