Tape Choco Cheese Butter Cake

Ingredients

• 20 pans, if you want to use 24 tins, the recipe is to multiply by 1.5
• 250 gr tape, puree
• 150 gr medium protein flour
• 85 gr sugar (if not sweet you can add more)
• 5 egg whites
• 5 egg yolks
• 125 gr butter
• 2 tsp cocoa powder
• 1 tsp dark chocolate powder
• 100 gr cream cheese
• 1/2 tsp vanilla extract
• 1 tsp lime/lemon juice

How to Make A

• 1. Mix and stir well the crushed tape, egg yolk, butter, flour, vanilla extract in a container. set aside

How to Make B

• 1. Enter the egg whites and lime juice in a bowl, mix until fluffy
• 2. Add sugar little by little in 3 stages to the egg white mixture, mix until soft peaks (stiff, but not too stiff).

How to Make C

• 1. Enter the dough B little by little into the dough A, mix well, don't let there be a mixture of B that has not been mixed with the dough A.
• 2. Take 1/3 of the dough, put it in another container, mix it with cream cheese. Stir well
• 3. Take the remaining 2/3 of the dough, mix with cocoa powder, mix well
• 4. Take 1/2 of the chocolate mixture, put it in the pan. Overwrite the top with the white dough/cream cheese, smooth. Then overwrite the top with the remaining chocolate mixture. Flatten
• 5. Hit the pan several times to let the air out of the dough, then bake at 170°C for the first 20 minutes, then lower it to 150°C for 30 minutes, then lower it again to 140°C for 10 minutes. Heat up and down. Adjust to your own oven
• 6. Once cooked, remove from the pan, cool on a cooling rack

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