yumecipe.com

Sinking cake

    

Simple, smooth, cheese cake great with tea or coffee for breakfast.

Cook

No. of servings

Ready in

50 min.

Difficulty

medium

 

Categories:   

 

baking powder for gingerbread0.25oz10grams
chicken egg4pcs4pieces
cocoa powder2tbsp2tablespoon
cream curd1.1lb500grams
flour medium14oz400grams
flour medium-
sugar granulated8oz225grams
sunflower oil10tbsp150milliliters
unsalted butter-
vanilla sugar0.5oz12grams
water¾cup200milliliters

1. 

flour medium 14 oz (400 g)  sugar granulated 4.5 oz (125 g)  water ¾ cup (200 ml)  sunflower oil 10 tbsp (150 ml)  chicken egg 3 pcs  cocoa powder 2 tbsp  baking powder for gingerbread 0.25 oz (10 g)

Mix flour, sugar, water, oil, eggs, cocoa and baking powder into a foam.

2. 

cream curd 1.1 lb (500 g)  chicken egg 1 pc  vanilla sugar 0.5 oz (12 g)  sugar granulated 3.5 oz (100 g)

Stir cream cheese with egg, both sugars and put in a thicker plastic (or confectionery) bag.

3. 

unsalted butter  flour medium

Pour cocoa pastry on in advance greased and floured baking tin. Cut off around 1 cm edge of the bag with cream cheese.

4. 

Squeeze out the cream cheese filling on pastry crosswise and create a grating. Bake in a preheated oven 25 - 30 minutes at about 390°F (200°C).

5. 

Cream cheese filling will partly sink into a pastry while baking. Check whether the cake is done and insert a wooden skewer in the dark part of the baked cake - when taken out the skewer remains dry not having unbaked pastry stuck to the end.

6. 

Chill the cake well. Cream cheese furthermore sinks in the cocoa pastry and stiffens while chilling.

Bon appetit!

 

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