This is chef Carmen Chour Fajardo’s favorite recipe, who indicates that this is a soft and light cake, which took more than a year to perfect with different flours and techniques. In this space he presents the final result of this exquisite dessert, fluffy and pleasant to the palate. The original does not have decoration, but the chef decided to “tropicalize” it, by adding different toppings such as almond slices, edible flowers, matcha, passion fruit or chocolate.
In Japan, he says, they sell it like hotcakes. “It comes out of the oven, a bell rings and there is a long line waiting outside, before the store opens,” he adds. “I love it because it’s not so sweet, and you can eat it hot or cold. It is essential to bake it in a bain-marie, so that the temperature is constant,” he recommends.
Chour claims to be the first Guatemalan to prepare this “wonderful” dessert and offer it to her clientele. RIt is recommended to taste it with green tea or Guatemalan coffee. “Don’t forget to cook with passion and love, that is the key to everything. If you like it, that is reflected in each presentation,” concludes the chef.
Ingredients
2 sticks of butter at room temperature
1 250g package of cream cheese at room temperature
½ cup whole milk
1 tablespoon lemon juice or juice (optional)
Zest of half a lemon
5 eggs, separating the whites from the yolks
½ cup powdered sugar
1 teaspoon vanilla or ¼ teaspoon vanilla essence or extract
½ cup wheat flour
1 teaspoon cornstarch (fine corn flour, starch or starch)
1 pinch of salt
Powdered sugar, nougat, red berries, edible flowers or peaches for decoration
Read also: Carrot cake recipe
Preparation
Preheat the oven to 100 degrees Celsius. Take into account that not all ovens are the same, due to ambient temperatures.
Separate the whites and yolks. To the latter, add vanilla to intensify the aroma, as well as lemon juice and zest.
In a pot over low heat, place the cream cheese and butter to melt, as well as the milk. Move the ingredients with a bowl in an enveloping manner. When it comes together and has a creamy consistency, remove it from the heat to lower its temperature.
Wait about five minutes and add the flour with sifted cornstarch. Mix well until there are no lumps left. Wait another five minutes and add the yolks with the vanilla. Always mix in an enveloping manner.
Beat the egg whites at medium speed and add a pinch of salt to improve the consistency of the egg whites. After two minutes, add the powdered sugar until peaks form and when turned, it is firm as when making nougat.
In a round pan measuring 9 inches wide by 3 ½ inches high, place waxed paper on the bottom and sides. Let the paper stick out so the mixture grows upwards. Pour the mixture into the mold. Place it in a bain-marie in the oven for approximately one hour or until the top looks brown.
Decorate with nougat, red berries, edible flowers or peach.
Chef profile
- He graduated with a gold diploma as a professional chef at IFES (now UNIS).
- Professional in the baking area, cateringbarista and pastry.
- She has more than 24 years of experience in industrial equipment for restaurants, trained in the United States.
- Gave two trainings for youth in two churches, on baking and pastry, in Boston, Massachusetts, USA in 2023.
- She has been the owner of Danieka Factory since 2005, a name she gave it in honor of her daughter Daniela Ekatherine.
#International #palate #Japanese #cheesecake