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Views: 29 Author: Site Editor Publish Time: 2025-05-26 Origin: Site
Baking at home is a way to slow down the pace of life and heal the body and mind, and this "Monet Garden" Basque cake is more like an edible work of art. Inspired by the colorful gardens of the Impressionist painter Monet, the classic Basque cake is combined with dreamy floral elements. The exterior is burnt and slightly cracked, the interior is smooth and delicate, and the color matching is as charming as a canvas. The cake itself maintains a rich cheese flavor, while the top is decorated with edible flowers, dried fruits or macarons, which not only enhances the visual beauty, but also gives the taste buds multiple levels.
It is suitable as the protagonist of afternoon tea or the first choice for gifts, which makes people fall in love at first sight. In your own kitchen, you can easily restore this elegant and romantic cake, allowing you to feel the sweet atmosphere of a French garden. Are you ready to walk into Monet's taste garden together?
Ingredients preparation
Basque cheesecake body:
Cream cheese 340g (softened at room temperature in advance)
Granulated sugar 90g
Egg liquid 180g (about 3 eggs, beaten)
Light cream 180g (put at room temperature in advance)
Corn starch 12g
Pistachio paste 28g / Matcha powder 10g (choose one, adjust to green)
Butterfly pea powder (for blue)
Blueberry cream decoration:
Granulated cream 200g
Blueberry jam 35g
Granulated sugar 15g
Preparation method
1. Whipping cheese: Add softened cream cheese to granulated sugar (add a little honey to enhance the flavor), and stir with a spatula or electric whisk until smooth and free of particles.
2. Add egg liquid: Add the whole egg liquid in three times, stir thoroughly after each addition to ensure that the egg liquid is completely blended, and then add the next time to avoid egg liquid separation or uneven oil and water.
3. Pour in whipped cream: Add the room temperature whipped cream in batches, and stir in the same way as egg liquid. Make sure to stir evenly at each step.
4. Add corn starch: Sift in corn starch and stir until there are no particles, then sift the batter to get a more delicate and smooth texture.
5. Coloring and layering: Divide the batter into two equal parts, add matcha powder or pistachio paste to one part to make it green, and add butterfly pea powder to the other part to make it a dreamy blue. Gently pour it into the mold, pour the green part first, then the blue part, to form a natural gradient.
6. Bake: Put it in the middle layer of the preheated oven, bake at 200 degrees for 20-22 minutes, and it can be taken out of the oven when the surface shows slightly burnt cracks. It is normal to shake slightly in the middle, and it will be fixed after refrigeration.
7. Refrigerate and set: After taking it out of the oven, let it cool at room temperature, then put it in the refrigerator for one night, and decorate it after demolding the next day.
How to make blueberry cream?
Pour whipped cream, blueberry jam, and granulated sugar into a mixing bowl, and refrigerate until smooth and textured. It can be used as a decorative coating or embellishment to further enhance the fresh fruity flavor of the cake.
