Matcha Chocolate Cheesecake 🥰
Cake Preparation
Take a bowl
Vegetable oil 50 ml
Heat the oil to 32 °
Matcha powder 8 g
Stir well
Milk 70 ml
Mix well
Cake mix 60 g
Stir well
Egg yolk 5
Mix well
Take another bowl
5 egg whites
Sugar 55 g
Lemon juice 5 ml
Mix well
Mix the two liquids
Pan size 28 x 28
Place in a preheated oven and bake
150 C 30 to 32 minutes
Depending on the oven
cool
Part-cooked cheesecake rings 6 x 4 x 2. 5 cm
Cut 8 pieces
Cellulose acetate membrane
Cheese filling
Preparation
Take a bowl
Cream cheese 200 g
Room temperature
40 grams of sugar
Mix well
Heavy Cream 180 ml
Room temperature
Mix well
Take a cup
Hot milk 40 ml
Soaked gelatin 10 g
Stir well
Put the milk in
Cream cheese bowl
Fill the cheese
Divide into two bowls
Make matcha filling
Take a bowl
Hot milk 25 ml
Matcha powder 8 g
Stir well
Pour matcha into a cream cheese bowl
Stir well
Matcha cream
Place on a cake tin
Freeze 10 minutes
Cream cheese
On a cake tin
Place in the refrigerator for 4 hours
Chocolate for the top
Preparation
Take a bowl
White chocolate 60 g
Oil 15 ml
Matcha powder 2.5 g
Melt on a double boiler
Stir well
Crushed hazelnuts 20 g
Stir well
Put chocolate
On the surface of the cake
Place in the refrigerator for 2 hours
Remove from the mold
☕ Vanilla cake ☕
Ingredients: 🛒
200 g maria or vanilla biscuits
1 cup espresso ☕
1 can of condensed milk (about 395 g)
1 can of whipped cream or half fat and half (about 300 g)
2 teaspoons instant coffee (optional, for flavor enhancement)
Use cocoa powder or chocolate shavings for garnish.
procedure
Prepare the cream: Mix the condensed milk with the whipped cream in a bowl until smooth. For a more intense flavor, dissolve instant coffee in the cream and stir well.
Soak the cookies: Quickly soak the cookies in cold coffee, taking care not to soak too much.
Make Carlotta: Place a layer of soaked cookies in a rectangular mold or a refractory mold and cover with a layer of cream. Repeat layers until the top is covered with cream.
Refrigerate: Cover with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight to harden.
Garnish and serve: Before serving, sprinkle cocoa powder or chocolate shavings on top.
Coconut Carrot Cake
Ingredients
Making a cake
-2 cups medium gluten flour
-2 tsp baking powder
-1 1/2 tsp powdered cinnamon
-1/2 tsp nutmeg powder
-1/2 tsp baking soda
-1/2 tsp salt
-1 cup vegetable oil
-1 cup granulated sugar
-1 cup brown sugar
-4 large eggs
-2 teaspoons vanilla extract
-3 cups chopped carrots
-1 cup sweet shredded coconut
Make frosting
-1 cup unsalted butter (softened)
-8 oz cream cheese (softened)
-4 cups powdered sugar
-1 teaspoon vanilla extract
-1/2 cup sweet shredded coconut (for garnish)
Production instructions
Preheat oven to 350 ° F (175 °C). Grease and flour two 9-inch round cake pans.
In a large bowl add flour, baking powder, cinnamon powder, nutmeg powder, baking soda and salt and mix well.
In a separate bowl, whip together vegetable oil, caster sugar, and brown sugar until smooth. Add the eggs one by one, beating well after each addition. Add vanilla extract and mix well.
Gradually add the dry ingredients to the wet mixture and stir until well combined. Add chopped carrots and shredded coconut.
Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until removed clean by inserting a toothpick into the center of the cake. Allow the cake to cool in the pan for 10 minutes, then transfer to a grid rack to cool completely.
Whisk Butter and Cream Cheese: * * In a large bowl, whisk softened butter and cream cheese until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add vanilla extract and mix well.
Place a layer of cake on a plate. Spread a layer of frosting on top. Place the second layer of cake on top and spread the top and sides of the cake with the remaining frosting.
Sprinkle the top with sweet shredded coconut for a finishing touch.
