パウンドケーキ（米のチョコレートパウンドケーキ）｜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 : 60minutes
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Basque-style cheese cake ｜ Emojoie Transcription of Emojowa's recipe
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Ingredients
- Cream cheese : 400g
- (A) Sugar : 100g
- (A) Egg : Three
- (A) Cornstarch : 1 tablespoon
- (A) Vanilla extract : 1 tsp
- (A) Fresh cream : 200ml
- jam : Appropriate amount
Time required
50minutes
Procedure
-
1)
Make the dough
00:08
Put cream cheese in a bowl, and when it becomes creamy, add (A) in order and mix well until it blends into the dough.
-
2)
Prepare the mold
02:39
Spread butter on a circular mold and lay a parchment paper.
-
3)
Bake
03:31
Pour the dough into a mold, bake in an oven at 250 ° C for 30 minutes, allow the mold to cool, and let it sit in the refrigerator overnight.
-
4)
Serve
04:08
Remove the cake from the mold, cut it into pieces of your choice, and add jam.
Point
Cream cheese should be softened at room temperature.
Use a rubber spatula to smooth the cream cheese and a whisk to mix the ingredients.
The video uses a 15 cm mold, but I recommend the 18 cm mold because of the large amount.
If you cannot set the oven temperature, bake at the maximum temperature of your oven.
If you want to cook properly to the center, bake for 15 minutes longer.
Prepare jam as you like. The video uses dark cherry jam.
The time required to put it in the refrigerator is not included in the required time.
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