Blueberry Double Fromage｜ブルーベリーのドゥーブルフロマージュの作り方 ｜Beautiful CAKE!
- 3 years ago
▷Ingredients.
Cake
2 whole eggs
60g sugar
60g flour
15g fresh cream
Baked cheesecake
100 g cream cheese
100 g mascarpone cheese
40g sugar
1 whole egg
80 g fresh cream
9g light brown sugar
▷How to make.
1. Make the sponge cake. Place 2 whole eggs and 60g of sugar in a bowl and mix lightly. 2.
Heat the egg mixture to 35-40°C by placing it in a water bath. Remove it from the water bath and beat until the mixture is white and fluffy.
3. Sift in 60 g of flour and mix until no flour remains.
4. Combine 15g of the cream with 1 tablespoon of the egg mixture and add to the batter.
Pour the batter into a 15 cm round cake tin lined with paper and bake in a preheated oven at 170°C for 25 to 30 minutes, eliminating large bubbles.
Unmold and let cool.
6. Make the baked cheesecake. Mix 100 g cream cheese and 100 g mascarpone cheese until soft, add 40 g sugar and mix until the mixture is no longer rough.
Add 1 whole egg and 80 g of liquid cream and mix well each time. Sift in 9 g flour and mix until incorporated. Strain the batter.
8. Cut the sponge cake into 1 cm pieces and place them in the bottom of a 15 cm cake tin lined with paper. Bake in a preheated oven at 150°C for 40 minutes.
Bake for 40 minutes in a preheated oven at 150°C. Remove from the oven.
Blueberry puree
130g frozen blueberries
30g sugar
15 g lemon juice
1.5 g gelatine sheet
Unusual cheesecake
100 g mascarpone cheese
10g sugar
40 g blueberry puree
2.5 g gelatine sheet
15 g hot water
100 g fresh cream
10g sugar
▷How to make.
1. Make the blueberry puree. Soak 0.5g gelatin in ice water and set aside to soften.
2. Put 130 g frozen blueberries, 30 g sugar and 15 g lemon juice in a saucepan and cook until the blueberries are slightly mashed.
3. Reserve 40 g of the blueberry puree (A). Add the drained gelatine to the remaining blueberry puree (A) and dissolve the gelatine (B).
4. Spoon the blueberry puree (B) over the baked and cooled cheesecake, flatten and refrigerate.
5. Make the rare cheesecake. Soak 2.5 g gelatin in ice water and set aside to soften.
6. Mix 100 g of mascarpone cheese with 10 g of sugar until the mixture is no longer rough. Add 40 g of the blueberry puree from (A) in (3) and mix. 7.
Add 15 g of hot water and drain the gelatin from (5) and dissolve. Add ⑥ to ⑥ and mix.
8. Whip 100 g cream and 10 g sugar in ice water. Reserve 30 g of the mixture.
9. Mix the cheese mixture from (7) with the cream from (8). Pour the mixture into the cold ⑥ and chill in the refrigerator overnight. 10.
10. Remove the browned part of the cake and grind it in a food processor to make cake crumbs. 11.
11. Unmold the hardened double fromage and spread a thin layer of whipped cream (C) on the surface. Spread the cake crumbs (10) on top.
Decorate with blueberries and mint to taste. When cutting, wipe the water off the knife that has been heated in hot water, then use it to cut cleanly.
Cake
2 whole eggs
60g sugar
60g flour
15g fresh cream
Baked cheesecake
100 g cream cheese
100 g mascarpone cheese
40g sugar
1 whole egg
80 g fresh cream
9g light brown sugar
▷How to make.
1. Make the sponge cake. Place 2 whole eggs and 60g of sugar in a bowl and mix lightly. 2.
Heat the egg mixture to 35-40°C by placing it in a water bath. Remove it from the water bath and beat until the mixture is white and fluffy.
3. Sift in 60 g of flour and mix until no flour remains.
4. Combine 15g of the cream with 1 tablespoon of the egg mixture and add to the batter.
Pour the batter into a 15 cm round cake tin lined with paper and bake in a preheated oven at 170°C for 25 to 30 minutes, eliminating large bubbles.
Unmold and let cool.
6. Make the baked cheesecake. Mix 100 g cream cheese and 100 g mascarpone cheese until soft, add 40 g sugar and mix until the mixture is no longer rough.
Add 1 whole egg and 80 g of liquid cream and mix well each time. Sift in 9 g flour and mix until incorporated. Strain the batter.
8. Cut the sponge cake into 1 cm pieces and place them in the bottom of a 15 cm cake tin lined with paper. Bake in a preheated oven at 150°C for 40 minutes.
Bake for 40 minutes in a preheated oven at 150°C. Remove from the oven.
Blueberry puree
130g frozen blueberries
30g sugar
15 g lemon juice
1.5 g gelatine sheet
Unusual cheesecake
100 g mascarpone cheese
10g sugar
40 g blueberry puree
2.5 g gelatine sheet
15 g hot water
100 g fresh cream
10g sugar
▷How to make.
1. Make the blueberry puree. Soak 0.5g gelatin in ice water and set aside to soften.
2. Put 130 g frozen blueberries, 30 g sugar and 15 g lemon juice in a saucepan and cook until the blueberries are slightly mashed.
3. Reserve 40 g of the blueberry puree (A). Add the drained gelatine to the remaining blueberry puree (A) and dissolve the gelatine (B).
4. Spoon the blueberry puree (B) over the baked and cooled cheesecake, flatten and refrigerate.
5. Make the rare cheesecake. Soak 2.5 g gelatin in ice water and set aside to soften.
6. Mix 100 g of mascarpone cheese with 10 g of sugar until the mixture is no longer rough. Add 40 g of the blueberry puree from (A) in (3) and mix. 7.
Add 15 g of hot water and drain the gelatin from (5) and dissolve. Add ⑥ to ⑥ and mix.
8. Whip 100 g cream and 10 g sugar in ice water. Reserve 30 g of the mixture.
9. Mix the cheese mixture from (7) with the cream from (8). Pour the mixture into the cold ⑥ and chill in the refrigerator overnight. 10.
10. Remove the browned part of the cake and grind it in a food processor to make cake crumbs. 11.
11. Unmold the hardened double fromage and spread a thin layer of whipped cream (C) on the surface. Spread the cake crumbs (10) on top.
Decorate with blueberries and mint to taste. When cutting, wipe the water off the knife that has been heated in hot water, then use it to cut cleanly.