The honeycomb-shaped cake, warm and delicate, can always easily capture the hearts of many foodies.
Today Fat Xiaoqi recommends a very special hive cheesecake, because it is made according to the double cheesecake method.
On the basis of the original, a layer of chestnut cheese is superimposed to bake, making the finished product more thick and delicate
In terms of sweetness, the use of honey instead of caster sugar makes the cake sweet but not greasy, and there is a faint honey aroma, which is just right for the fusion
The focus is on this regular hexagonal design, delicate and attractive, and the honeycomb shape made of bubble film on the top is really creative!
A cake with a perfect blend of cheese, chestnuts and honey, this winter, choose the new one!
Honeycomb Chestnut Cheesecake / Recipe
Chestnut Cheesecake:
120g cream cheese, 120g chestnut puree
1 egg, 40g light cream
30g chestnut honey, 10g low flour
Mascarpon chestnut cheese layer
90g mascarpen cheese, 45g chestnut puree
160g light cream, 30g locust nectar
3.5g gelatin powder + 17g cold water
Garnish: Light cream, cake crumbs
Cake base: A slice of chocolate sponge cake
Preparations
1. Prepare the material for weighing. Take a clean bubble film and use a brush or knife to draw a regular hexagon, you can also use a round mold, a square mold.
2. Then cut out, pay attention when cutting, be careful that it is 2 to 3 mm smaller than the mold, so that it can be put into the mold.
3. Prepare a slice of chocolate sponge cake and cut it out with a mold.
1. Cheese chestnut cheese layer
Place the cream cheese and chestnut puree in a bowl and soften in a greenhouse, then stir well. Chestnut mud can be made by yourself, if you think it is too troublesome to make it yourself, you can buy canned one.
Add an egg and stir well, note that the eggs should be cooled to room temperature before adding.
Then add light cream and chestnut honey and stir well. If there is no chestnut honey, replace it with other honey.
Then sift in the low gluten flour and stir well until smooth without dry powder.
Pour into the mold and bake in a preheated oven to 150 degrees for 23 minutes. Because it is a regular hexagon, it is impossible to paste baking paper, if you use a round or square mold, it is best to paste baking paper, it will be easier to release the mold.
Bake for no more than 25 minutes, otherwise the top will crack, please test your oven temperature. Remove from baking and cool to room temperature and set aside.
2. Mascarpon chestnut cheese layer
First, stir the gelatin powder with cold water and set aside.
Mascarpon cheese mixed with chestnut puree mixed and stirred well, if the canned chestnut puree bought is stored at room temperature, then refrigerate it before use, and cannot be directly mixed with cold cheese with hot materials at room temperature.
Then pour in the locust nectar and stir well. Here you can replace it with regular honey.
Whisk the light cream to 5 dispenses, first pour a small amount of cream and stir well with chestnut cheese, then pour all the cream and stir well. Add 6 g of fresh lemon juice or replace it with 4 g of vanilla extract.
Finally, take out the gelatin paste at the beginning, add it to the water or microwave to melt, pour into the cheese paste and mix well.
Pour into the mold and smooth.
Put in the bubble film, the convex side facing down, gently press, be sure to make each bump filled with cheese paste! Put in the refrigerator and refrigerate for more than 3 hours.
Use a hot towel to remove the mold, you can eat it after demoulding, if you want to be more beautiful, then make decorations.
3. Decoration
A thin layer of cream is applied to each of the six sides of the cake.
Take a slice of sponge cake in a blender or sift it into a delicate powder, then grab the powder, stick it from the bottom, and move it upwards.
Just repeat the coverage, be sure not to cover it from top to bottom, and the edge of the top surface should also be covered.
Then press gently with a scraper to firm firmly.
Remove the bubble wrap and you're done.
Very delicate and beautiful honeycomb chestnut cake, how to shoot can be cute love ~ ~
If you still want to do decoration, 20g locust nectar + 10g hot water + 1g gelatin (mixed with 5g of cold water beforehand) mix well and cool.
Take the dropper and drop it into each hive, and you can also drizzle it directly.
Cut the cake directly, in addition to the usual cutting method, you can also cut like this, which is very special.
Although both layers are cheese cheeses, the taste of the two layers is different!
One is a rich chestnut cheese, and the other is mascarpone chestnut cheese, which is a double enjoyment when you take a bite
If you like it too, try it according to the recipe