#aca Fourth Session Baking Contest# Makes Erotic Rose Cheesecake

Name: #aca Fourth Session Baking Contest# Makes Erotic Rose Cheesecake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Whole egg; 12g honey; 30g Caster sugar; 50g Low-gluten flour; 22g Powdered sugar; 22g Almond powder; 12g cocoa powder; 20g Unsalted fermented butter; 200g Dried cranberries; 40g water; 50g Cream cheese; 1g salt; 45g fresh cream; A little (hook line) dark chocolate

by Looking for Peach Blossom Island

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

According to the recipe of the creamy cheese sauce in the "pineapple cheese cake" of "Ogasawara", the shape and filling have been changed. The filling changes from pineapple chunks to cranberry jam, with a sponge cake bottom and no glaze.
Sponge cake: 2 whole eggs, 12 grams of honey, 30 grams of caster sugar, 60 grams of low-gluten flour, 22 grams of powdered sugar, 22 grams of almond flour, and 20 grams of unsalted fermented butter.
Cranberry jam: 200 grams of dried cranberries, 30 grams of caster sugar, and 40 grams of water.
Cream cheese sauce: 50 grams of cream cheese, 15 grams of caster sugar, 1 gram of salt, 45 grams of fresh cream, 100 grams of cranberry jam. "

#aca Fourth Session Baking Contest# Makes Erotic Rose Cheesecake

1. Weigh all kinds of ingredients

#aca Fourth Session Baking Contest# Makes Erotic Rose Cheesecake recipe

2. Spread a small amount of softened or melted butter in the Baoermeike mold, which makes it easier to demold

3. To make cranberry jam: dry clean the cranberries and put them in a pot with caster sugar and a little water

4. Boil on low heat until it becomes sticky, let cool for later use

5. To make cranberry cheese cream sauce: mix confectioner sugar with salt, add softened cheese, mix well, add refrigerated whipped cream, and whip to sharp corners

6. Squeeze the cheese cream sauce into the bottom of the flower mold, squeeze a little jam in the middle, fill with the cheese cream sauce, smooth the surface, and freeze in the refrigerator

7. Make sponge cake: preheat the ATO-E38AC electric oven of ACA, select the upper and lower fire mode, and start preheating at 170 degrees

8. Heat 2 whole eggs, honey, and fine sugar over a low heat to about 40 degrees

9. Use a whisk until the batter drips into a strip

10. Sift the low-gluten flour, icing sugar, almond powder and cocoa powder and mix well, add them to the previous step in portions, and mix evenly

11. Melt the unsalted fermented butter and mix well with the previous step

12. Squeeze into the Bolmec mold

13. Put it in the middle level of the ACA oven, heat up and down 170 degrees, bake for about 10 minutes

14. After baking, take it out, let it cool, pinch the cake body with your hands and rotate it a bit, then demould

15. Squeeze the cranberry jam into the depression in the middle of the Bolmec mold

16. Put the frozen rose cheese in the refrigerator, take it out of the mould, put it on the bottom of the cake, and hook a little bit of melted chocolate.