Hello! This is easy baking for Gom's. :)
I saw kase sahnne torte, a German cream cheese cake
It looks so delicious and simple. So I'll use my own recipe
It's a fluffy cream cheesecake that I studied and changed!
It may look complicated and the most difficult among my recipes.
If you take a look at the recipe below, it'll be easy!
The texture and taste are so good that you won't regret making itHaha
Especially with coffee, it's really savory and delicious. :)
| Measurement |
Paper Cup = Use as a regular paper cup (180 ml capacity)
Spoon = Normal disposable spoon size
* ingredients *
1 egg (60 g)
3 spoons of sugar (30 g)
3 spoons of cake flour (30 g)
1/3 teaspoon salt (1g)
1 cup whipping cream (200g)
+2 spoons of sugar (20 g)
200g of cream cheese
+2 spoons of sugar (20 g)
3 sheets of pan gelatin (6 g)
* Storage method *
Refrigerated - 4 to 5 days
Refrigerate - 1 to 2 weeks
* recipe *
1. Spread butter or cooking oil on a mold in advance and spread parchment paper on the bottom
2. Whip eggs and sugar at high speed for about 2 minutes
3. When the foam becomes white and rich, drop the dough and check the condition
4. Clean up bubbles slowly for about 30 seconds
Sift the flour into, and mix gently until smooth
6. Put the dough in the prepared mold and flatten it by hitting the mold
7. Bake 180C 15 minutes / Air fryer 160C 15-17 minutes
8. Take out the sheet of baked cake and cool it right away
9. Mark the cooled cake sheet with a toothpick and divide it into two pieces
10. Whip sugar in whipped cream to the pointy horn
11. Beat the cream cheese and mix the whipped cream three times
12. Soak gelatin in cold water for 10 minutes and remove moisture
13. Microwave gelatin for 20 seconds
14. Add a small amount of cream to the melted gelatin and cool it down
15. Add cream to 14 and mix quickly
16. Put the lukewarm gelatin into the cream and mix it quickly
17. Cool the watery cream in the refrigerator for a while
18. Place a long cut vinyl on a mold and put it in the order of sheet-cream-sheet
19. After sealing it, harden it in the refrigerator for at least 4 hours
20. Trim the uneven sides and sprinkle sugar powder to finish
21. Eat it very deliciously (It tastes better with coffee)
* Are you curious? *
1. I don't have a whipping machine, can I use hand whipping?
- It's not impossible, but it's very hard and difficultcrying
2. Is it okay to use a different size frame?
- The amount varies depending on the mold, so you just need to change the recipe
3. Why do you only put parchment paper on the bottom of the round frame?
- The height of the cake sheet is low, so when you put parchment paper on the side,
As the dough is baked, the parchment shrinks inward and becomes wrinkled
4. Why use eggs that are not cold?
- It's okay to use cold eggs, but it takes a long time to whip
5. The cake sheet came out too lowcrying
- If the dough is too thin or overwhipped due to less whipping,
(Refer to the thinness of the dough in the video.)
Or if it's baked for a long time or if it's hot, it shrinks
6. Can you make it without gelatin?
- You can make it, but it doesn't have a soft texture
When you take it out at room temperature, the cream melts quickly or it's hard to maintain its shape
7. I put gelatin in the cream and it's lumpycrying
- Gelatin hardens when it's cold
Cool until lukewarm before putting in cold cream
8. The cream was very rough and separated
- If you use too much whipped cream, it will separate or the temperature of the cream
When it's high, it melts and it's easy to separate
9. The cream has become too watery, what should I do?
- If you cool it down in the refrigerator after putting in the gelatin,
It hardens and becomes hard. If it gets too hard, whip it again
10. Can I harden it quickly in the freezer since I don't have time?
- Yes, you can do that! (Minimum 2 hours)
11. Can't you make the cream cheese taste less?
- Reduce the cream cheese by 150g or increase the fresh cream by 50g