Cheese Chiffon Cake
Material A ️
- 70 cc Liquid Milk
- 65 gr Creamcheese or Cheese Filling
- 30 gr Butter
- 75 gr Key Flour
- 4 egg yolks
Material B ️
- 4 Egg Whites
- 75 gr fine granulated sugar
- 1/2 tbsp lime juice
- A little salt
How to ️
- 1. Double boiler creamcheese/cheese filling with liquid milk, until the cheese is dissolved, add the butter, stir until the butter is dissolved, set aside.
- 2. Beat the egg yolks until pale, Enter the dough no. 1, stir until smooth.
- 3. Add flour, stir again until smooth & smooth, set aside.
- 4. Meringue: Beat egg whites + lime juice & salt until frothy, add sugar 3 times gradually, beat until stiff peaks.
- 5. Mix the beaten egg whites into the pasta mixture, divided into 3 stages, stirring gently with a spatula until smooth.
- 6. Pour into the LISSE CHIFFON PAN pan. Bake at 180°C for 15 minutes, remove and slit the top with a knife. Return to the oven at 150°C until cooked.
- 7. Once cooked, immediately cup the pan on the neck of the bottle.
Post a Comment for "Cheese Chiffon Cake"