【thousand Layer Cheese Cake】

Name: 【thousand Layer Cheese Cake】
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 (approximately 210g in shell) egg; 90g Low-gluten flour; 6g cheese powder; 63g milk; 40g Cream cheese; 85g (I use 45g) Caster sugar; A handful (the amount of twisting the thumb and index finger) salt; 15g honey; 75g Odorless liquid oil; A few drops Lemon juice; A few drops Vanilla extract

by Warm blue 0429

5.0 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

I like "thousand-layer cake" and "Baumkuchen" very much, I always think they are a kind of amazing cake.

Those layers of uniform patterns are like the best witnesses, witnessing the traces of time carved on the cake, witnessing the passage of time, the hard work, and the return of results.

I always thought I couldn't make such a beautiful cake, so I didn't dare to try it for fear of ruining the goodness in my heart.

This attempt can be regarded as a kind of adventure and temptation.

Various worries throughout the process. When cutting the cake, my heart touched my throat! The feeling of expectation but fear, tx you know!

The moment I finally saw the slice, I was so excited that I wanted to scream! ! Success! !

When I made it, I recorded the time required for each layer to bake. Paste here as a record. But it's just a reference. (The recipe comes from "Lu Buhou". I adjusted the amount of sugar according to my taste. I made an 18*18cm square mold for the following amount and baked 6 layers.)"

【thousand Layer Cheese Cake】

1. Prepare all the ingredients, sift the low-gluten flour 2~3 times in advance;

2. Knock the eggs into a clean, oil- and water-free egg beater;

3. After breaking up, take 25g of egg liquid and put it in another container;

4. Add honey to 25g egg liquid one by one and mix well;

5. Add odorless liquid oil and mix well;

6. Add 30g milk and mix well;

7. 7. Cream cheese + 33g milk, put it in a small bowl, heat in water or microwave, stir until the cheese is completely dissolved, smooth and no particles;

8. Add the melted cream cheese milk liquid to the egg liquid (25g portion) and mix well;

9. Finally add the cheese powder, mix well and set aside;

10. Add a few drops of lemon juice to the remaining 180g of egg liquid and beat it up;

11. Add all the fine sugar at one time, and beat with insulated water until the egg is thick. The dripping marks will not disappear after lifting the whisk, and insert the toothpick into the egg for 1~2cm, the toothpick will not fall or fall slowly under;

12. Turn to a low speed and continue to beat for 3 minutes. At the same time, turn the egg beater in the opposite direction of the beater, and stay at each position for about 10 seconds until the egg liquid becomes very delicate and smooth. Lift the beater and you can see a three-point hook. It is similar to the state of egg whites in chiffon cakes that are sent to a wet foaming state;

13. Sift all the flour in at one time, mix well and mix with the cheese and egg batter made in step 9, and mix well. Preheat the oven to 190 degrees during this period;

14. The mold is filled with baking paper in advance. Pour the cake batter into the mold to cover the bottom of the mold, just a thin layer;

15. Put the mold into the oven, the upper layer, 180 degrees, up and down, bake for 6 to 8 minutes, until the surface of the cake is golden yellow, you can take it out;

16. Prepare a large baking tray and put some water in the baking tray. Then spread the egg liquid on the bottom of the mold again, with a thin layer, then put the mold in the baking tray, and put it into the oven together, the upper layer, 180 degrees, upper and lower fire, water bath, and bake for about 10 minutes. Repeat this process until the cake batter is used up;

17. The baked cake is not in a hurry to come out of the oven, slightly open the oven door, simmer until it is naturally cool, take it out, demould and let it cool on the drying net, then bag it and seal it for refrigeration. After refrigerating overnight, cut off the irregular parts around, divide them into equal parts, stack them, sieve powdered sugar or cocoa powder, and serve.

Tips:
1. It is best to mix cream cheese with a portion of milk first, so that it melts better. In addition, if there are particles in the mixed egg and cheese paste, you can sift it once to ensure that the cake batter is delicate;

2. Odorless liquid oil is best to use light-tasting sunflower oil, corn oil, etc. I used 20g corn oil + 60g light cream instead;

3. Because the baking time is relatively long, the whole egg liquid must be beaten in place, otherwise it will defoam after baking. During the baking process, I put the cake batter in the refrigerator, the effect is very good, and it basically does not defoam;

4. Each layer should not be too thick, just cover the thin layer at the bottom of the mold, or it may be too thick, and the baking time will be prolonged;

5. Starting from the second layer, the water bath baking time for each layer is about 10-15 minutes. The more layers, the longer the baking time;

6. Bake in a water bath, so that the bottom layers will not be too dry, and the taste is better;

7. The specific baking time and temperature should be adjusted according to the actual situation of each oven. After baking, pat the surface of the cake with your hands until there is no rustling sound.