Recipes
92 g for 4 cakes, each 15 cm/6 inches in diameter
Click here for the exclusive interview with the recipe creator, Chef BAE Jae-Hyun, the owner-chef of Le Bae Bakery in Republic of Korea and the winner of the Chocolate prize at the Coupe du Monde de la Pâtisserie (2017).
Mixture A
130 g granulated sugar
32 g TREHA®
27.5 g corn starch
135 g eggs
1,000 g cream cheese
87.5 g sour cream
101 g fresh cream
101 g milk
4.5 g vanilla paste*
biscuits (store-bought item), as needed
* VANIFLOR 200 / PROVA S.A.
Preparation:
Crush biscuits into small pieces and thinly line the bottom of the mold.
Mix A well, then gradually add the eggs in to avoid lumps.
Beat cream cheese until soft. Stir in sour cream, then add cream in two additions and mix.
Add 1, milk, and vanilla paste to 2 and mix until incorporated well. Sieve the mixture, pour it into the cake mold, and drop the mold on the kitchen counter several times to force the air out.
Bake 3 in the oven (top and bottom heat at 150°C/300°F) in a warm water bath for about 45 minutes. (Generally, the cake is baked for about an hour, but this time the baking time was shortened in order to bring out more of the harmony with the cream.)
Allows cheese flavor to stand out.
Creates a smooth texture.
1,000 g fresh cream (45% milk fat)
60 g granulated sugar
60 g TREHA®
Combine and whip all the ingredients until peaks form.
Minimizes separation of water and dryness to maintain quality.
Suppresses yellowing, deterioration, and any unpleasant odor from the deterioration of fat when stored in the refrigerator/freezer.
Enhances “milky” notes.
Decorate the chilled cheese filling with whipped cream, chocolate**, and gold leaf**.
** not included in the ingredient list.
