Cakes are baked in the oven.
We'll tell you why you should think about baking your next cake in water with a delicious recipe.
How do you show someone that you really like them and care about them?
With nice little touches, preferably homemade.
And since love goes through the stomach, as is well known, and Valentine's Day is just around the corner, food blogger Doreen Hassek naturally goes to the kitchen!
You could now cook a pompous 5-course meal or just
bake
a divine
New York cheesecake
.
That's a plan!
And the best thing about the cake is that you can bake it a day earlier and hide it in the fridge or on the balcony until you have a romantic breakfast for two.
So get to the mixing bowl and bake the very easy recipe from the Dekoreen blog!
Recipe: This is what you need for this New York cheesecake to fall in love with
Ingredients for a small springform pan with a diameter of 16 cm:
Butter for greasing the form
15 g butter
10 grams of flour
30 g starch
some baking soda
3 eggs
235 g of sugar plus an extra teaspoon of sugar
salt
some lemon zest
600 g double cream cheese
110 ml whipped cream
250 g raspberries
Further
baking :
With these ingenious tricks, the baking mix tastes like grandma’s cake.
Baking cakes in water: How to prepare the New York cheesecake
Grease the springform pan well and preheat the oven to 175 ° C top and bottom heat.
Melt 15 g butter.
Separate an egg.
Beat the egg yolks with the hand mixer until creamy.
Sprinkle in 25 g of sugar and a pinch of salt and continue beating for a few minutes.
Mix 10 g flour, 10 g starch and baking powder * and sift over the egg yolk.
Add the melted butter and lemon zest.
Beat the egg white with a pinch of salt until stiff, add 1 teaspoon of sugar at the end and beat briefly.
Fold the egg whites into the mixture, smooth out in the springform pan and bake in the oven for 10 minutes.
Mix 150 g cream cheese, 70 g sugar and 20 g starch with the hand mixer on low setting for 3 minutes until smooth. Then add the remaining cream cheese * and 140 g sugar and beat briefly on the highest setting. Mix in 2 eggs and add the cream. Briefly defeat with the whisk. Wrap the springform pan on the outside with aluminum foil and spread the cheese mixture on the already baked base.
So that the cake topper does not crack, it is baked in a water bath
.
To do this, the springform pan, which is covered with aluminum foil, is placed in an ovenproof dish filled with hot water or in the deep tray of the oven.
In such a way that the springform pan stands approx. 2 cm in the water.
Bake also at 175 ° C for one hour.
Take out, remove the aluminum foil * and allow to cool.
Then cover with cling film and place in the refrigerator overnight.
Remove the cake from the mold.
Puree half of the raspberries and strain through a fine sieve.
Just before serving, add the raspberry sauce to the cake and spread the rest of the raspberries on top.
Also read:
Moist Chocolate Cake - It
works really easy with this crazy ingredient.
dpa
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