チーズケーキ（スフレチーズケーキ）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし
KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate Time required : 75minutes
Coconut Lemon & Blueberry Cake ｜ Recipe Blog's Recipe Transcription
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Ingredients
- Cake flour : 130g
- Baking powder : 1 tsp
- salt : 1/4 teaspoon
- Unsalted butter : 100g
- Granulated sugar : 90g
- egg : 1 piece and 1/2
- Coconut milk : 65g
- Greek yogurt : 50g
- Coconut fine : 30g
- Lemon zest (grated) : 1 piece
- blueberry : 40g
- Coconut fine for toppings : 1 tbsp and 1/2 tbsp
- Powdered sugar : 30g
- Leon juice : 1 tsp
Time required
90minutes
Procedure
-
1)
Prepare the material
00:04
Add flour, baking powder and salt to the bowl and sift. In a separate bowl, add coconut milk and strained yogurt and mix.
-
2)
Prepare for other ingredients
00:11
Put the butter in a separate bowl and mix gently with a whisk, add the granulated sugar in 3 portions and mix well each time. When it becomes fluffy, add the beaten egg in 3 portions and mix well each time. Add lemon zest and mix.
-
3)
Make dough by combining ingredients
00:24
Add half of the sifted flour, mix by cutting with a rubber spatula, add the combined coconut milk and Greek yogurt and mix. Add the rest of the flour and mix, add coconut fine and mix thoroughly.
-
4)
bake in an oven
00:39
Put half of the dough in a mold, flatten and sprinkle with blueberries. Add the rest of the dough, flatten and sprinkle with coconut fine for toppings. Bake in a preheated oven for about 45 minutes. Take the rough heat and let it cool.
-
5)
Arrange
00:48
Add lemon juice to powdered sugar, mix and sprinkle on a chilled cake to complete.
Point
・ Keep all materials at room temperature.
・ It is easy to mix powders if they are sifted together.
・ Keep the blueberries dry with a paper towel.
・ Preheat the oven to 180 degrees.
・ After baking, place it on a rack to cool it, and remove the mold after the heat is removed. It's a good idea to put it in a bag and let it cool to prevent it from drying out too much.
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