Matcha Cream Cheese Layer Cake

Overview

Very few children refuse cream chocolate. Every time I make a cake with cream cheese chocolate added, my son loves it very much. Seeing him eating it with satisfaction makes him feel happy.

Tags

• baking
• children
• cake
• afternoon tea
• baking powder
• cold water
• egg
• low gluten flour
• matcha powder
• salad oil
• whipping cream
• cheese
• fine sugar
• gelatin tablets
• lemon juice
• milk

Ingredients

Steps

1. 1 Separate the egg yolks and whites and put them into different egg-beating bowls (the egg-white bowls must be oil-free and water-free). Add 20 grams of fine sugar to the egg yolk bowl and beat with a manual egg beater until the sugar dissolves. Add salad oil and milk and beat evenly until the oil and water are mixed. Sift low-gluten flour and matcha powder into the beaten egg yolk liquid and continue to beat evenly

   

2. 2 Add lemon juice to the protein bowl (optional) and use an electric mixer to beat until coarse foam, then add 40 grams of fine sugar in batches and beat until stiff peaks form, then use a rubber spatula to scoop a large spoonful of the beaten meringue into the egg yolk batter bowl, and stir evenly

   

3. 3 After mixing, pour it into the meringue basin and continue to mix evenly

   

4. 4 Pour into the mold and tap a few times on the counter to knock out any big bubbles. (There is no small mold. The mousse ring and tin foil mold used are 16*16 cm in size. If this is not easy to break, I will not break it.) Put it in the middle layer of the oven and heat it up and down at 160 degrees for 30 minutes

   

5. 5 After baking, take it out and let it cool for later use

   

6. 6 Soak the gelatine tablets in water until soft

   

7. 7 Cut the cheese into small pieces and soften it. Add 10 grams of fine sugar and beat with an electric mixer until smooth

   

8. 8 Take out the soaked gelatine sheets, add cold boiled water, and put them into a bowl of hot boiled water to dissolve

   

9. 9 Pour the melted gelatine solution into the beaten cheese

   

10. 10 Add 20 grams of sugar to 150 grams of cream and beat until it has obvious texture, then add it to the cheese and mix well. The sandwich filling is ready

    

11. 11 After the cake has cooled, cut it into slices with a cake knife (I didn’t drop the cake batter, so there are obviously big bubbles)

    

12. 12 Put it into the mold, add one layer of cake slices, add a layer of filling and then another layer of cake slices. Place it and wrap it up. Place it in the refrigerator for three or four hours to set. Take it out and cut it into pieces before eating