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ケーキ（クリームチーズときび砂糖のティラミス）｜ook kafemaruさんのレシピ書き起こし

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cook kafemaru

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Ingredients

クリームチーズ : 200g
きび砂糖 : 50g
生クリーム : 100g
インスタントコーヒー : 5g
hot water : 40g
ラム酒 : 10g
ビスケット : 65g
ココアパウダー : 大さじ1

Time required

60minutes

Procedure

1) Dissolve the coffee 00:05
Put the instant coffee in a small dish and add hot water to dissolve and mix.
Add the rum and mix.
2) チーズ生地を作る 00:14
クリームチーズをボウルに入れ、軽く混ぜたらきび砂糖を加え、滑らかになるまで混ぜる。
生クリームを緩く泡立て、クリームチーズの入ったボウルに入れ混ぜ合わせる。
3) 仕上げる 01:06
Place cheese dough into a piping bag.
Lay the biscuits in the bottom of the container, cutting them into pieces to fit the shape of the container so that there are no gaps.
Spread the coffee on the surface of the biscuit, then squeeze and spread the cheese mixture evenly on top.
Dip the biscuits into the container of coffee, place them tightly on top of the cheese dough, and then spread coffee on top.
Once you have squeezed and spread the cheese dough, lightly touch the surface of the cheese dough with a rubber spatula and lift it up to create ripples on the surface of the dough.
Chill in the refrigerator for 2 hours to harden, then sprinkle on cocoa powder and it's done.

Point

- You can substitute frozen whipped cream for the fresh cream, but in that case, adjust the amount of sugar accordingly.
You don't have to add rum.
・If the cream cheese has just been taken out of the refrigerator, it is a good idea to soften it by heating it in a 600W microwave for 30 seconds.
- Granulated sugar can be used as a substitute for millet sand.
You can use any biscuit you like.
・An 800ml glass container is used in the video.
The recommended cooling and hardening time is 2 to 3 hours.
The time for chilling and hardening the dough is not included in the recipe.