Molten Basque Cake
Ingredients
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Cream cheese: 250 grams
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Granulated sugar: 50 - 60 grams
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Whole eggs: 2
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Egg yolks: 1
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Whipping cream: 120 grams
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Low-gluten flour: 5 grams
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Corn starch: 5 grams
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Cream cheese: 30 - 50 grams
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Whipping cream: 10 - 20 grams
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Granulated sugar: 10 - 15 grams
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Electric hand mixer
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Mixing bowls
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6-inch cake mold
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Oven
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Baking paper
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Tea seasoning: 3- 5g
Instructions
1. Soften 250g cream cheese at room temperature or in hot water, and stir with a spatula until smooth and free of particles.
2. Add 50-60g granulated sugar and stir with an electric whisk at low speed until the sugar is completely blended into the cream cheese.
3. Add 1 whole egg first, stir with a whisk at low speed, then add the second whole egg and 1 egg yolk. Stir well each time to avoid egg and oil separation.
4. Add 120g whipping cream and continue to stir with a whisk at low speed.
5. Sift 5g low-gluten flour and 5g corn starch into the cheese paste, stir with a spatula until there is no dry powder, do not over-stir.
6. Soften 30-50g cream cheese until smooth.
7. Add 10-15g of granulated sugar and 10-20g of whipped cream, and stir to make a flowing cheese paste.
8. Line a 6-inch cake mold with wax paper for easy demoulding.
9. If you are making a flowing Basque cake, first pour the flowing cheese paste into the bottom of the mold and spread it flat.
10. Pour the cheese paste of the cake body into the mold and gently shake out the bubbles.
11. Preheat the oven to 220°C in advance. Put the cake in the preheated oven and bake for 20-25 minutes until the surface of the cake presents a beautiful burnt brown color.
12. After baking, take out the cake and let it cool naturally at room temperature, then put it in the refrigerator for more than 4 hours, preferably overnight, so that the cake will taste better and the flowing center will be more obvious (if you have made a flowing center).
13. Take out the refrigerated flowing Basque cake from the refrigerator, cut into pieces and enjoy.