Gradually heat the whipping cream using a bain-marie (hot water bath).
Meanwhile, break the chocolate bars into small pieces. We recommend using dark bittersweet chocolate but you can also use sweet or milk chocolate.
Stir the whipping cream with a spatula 2 to 3 times. Just before it begins to boil, remove and place onto a trivet. Add the chocolate pieces to the cream.
Mix thoroughly and dissolve the chocolate. We used 36% fat whipping cream for this recipe. The light whipping cream has a rich flavor and also causes less separation. Gently mix to keep it from separating.
When it is smooth, add the brandy or rum and continue to mix.
Remove the bowl from the bain-marie and allow it to sit to cool. When cooled, firm up the chocolate completely in the fridge or freezer.
The nama chocolate is completely firm. Using a spoon, shape the chocolate into a small ball and then place it into a glassine paper candy cup.
Repeat the process and now you have 4 pieces of nama chocolate. Sprinkle on the cocoa powder.
Finally, place them into a truffle box.
Nama chocolate might separate for various reasons so we recommend making a small amount for your first time and following each step shown in the video.
We used 36% fat whipping cream for this recipe. The light whipping cream has a rich flavor and also causes less separation.
Let’s make the batter. Combine the cake flour and the baking powder and mix it with a balloon whisk. Then, sieve the flour into a bowl with a mesh strainer.
Beat the whole egg in a bowl. Add the sugar and mix to dissolve. Pour in the milk. Add the vegetable oil and the vanilla extract. Thoroughly mix the ingredients.
Make a shallow hole in the flour and pour in the egg mixture. With a balloon whisk, gradually mix in the flour from the center to the outside. This will help avoid pockets of dry flour.
When the flour is completely moistened, it is ready.
Let’s make the pancakes. Thinly coat a pan with vegetable oil using a paper towel. Turn on the burner and heat the pan. Then, with a sizzling sound, slightly cool the pan on a dampened kitchen towel. This will help to brown the pancakes evenly.
Ladle the batter into the pan. And cover.
When small bubbles begin to form on top and the bottom is golden brown, flip it over and cover again.
A tip to make the both sides puff up is to do this when the top is still in a fluid condition. Now, it is ready.
On a plate, place 2 pancakes on top of each other. Dust the pancakes with icing sugar. Place a dollop of whipped cream on top. And spoon the vanilla ice cream onto it.
Sprinkle on the diced almonds. Add a small amount of whipped cream. Finally, garnish with the mint leaves. Enjoy the pancakes with the maple syrup.
Avoid thickly greasing the pan to keep the pancake from having a patchy pattern. If you are using a non-stick pan, additional oil may not be required for the second pancake.
When the batter is too thick, add milk a little at a time to adjust its consistency.
Let's make batter for Dorayaki. Crack the room temperature eggs into a bowl and lightly beat with a whisk. Add sieved Johakuto white sugar and honey to the beaten egg. Pre-warm the honey if it is too thick to mix in.
Beat the egg mixture for about 3 minutes. The color will turn light yellow and the texture will slightly get thicker. Dissolve baking soda in water. Add it to the egg mixture and mix.
Put the cake flour through a sieve. Mix in the egg mixture with the whisk. Get rid of any lumps of flour but be careful not to over-mix.
Cover the bowl with a plastic wrap and rest the batter for 30 minutes.
Let's adjust the thickness of the batter. Using the whisk, let the batter flow into the bowl to check its thickness. Add 1 teaspoon water (not tablespoon), mix, and see if the batter is in ideal thickness. Repeat this process until the batter flows like shown in the video.
Heat an electric griddle at about 340°F (170°C) and lightly oil the surface. To brown dorayaki evenly, thoroughly wipe off any excess oil with clean paper towel. Drop the batter onto the griddle in 9cm (3 1/2") diameter circles. Let the batter spread into circles naturally and you will get perfectly round dorayaki.
When small bubbles pop up on the surface of the batter, flip them over.
Bake about 20 seconds on the other sides and place the pancakes on a cooling rack.
Cover with a damp kitchen towel to keep the pancakes moist.
Let's make whipped cream anko (red bean paste). Put a bowl of whipping cream in ice water and add sugar. Whip the cream with an electric hand mixer for 2 to 3 minutes until stiff peaks form. Clean the hand mixer and remove the bowl from ice water.
Add about 100g (3.5 oz) packaged red bean paste to the whipped cream and gently mix in with a rubber spatula.
Let's make regular Dorayaki. Take the pancakes and hold, lightly browned side facing up. Spread spoonfuls of anko on the middle of the pancake. Place another pancake on top and press around the edges to shape. Serve it on a plate.
Here is Whipped Cream Dorayaki, Nama-Dorayaki. Put Whipped Cream Anko between two pancakes and shape with your hands. Serve it on the plate.
When baking pancakes, set the griddle at about 170°C (340 °F). Higher temperature would cause pancakes to burn easily and lower temperature would make them hard and dry.
Both kinds of Dorayaki can be stored in a freezer and they can be thawed at room temperature. When frozen, each Dorayaki wrapped with a plastic wrap should be put in a zipper storage bag.
We highly recommend Whipped Cream Dorayaki. Red bean paste also goes great with butter and chestnuts.
Let's make the cookie dough first. Whisk the butter until creamy. Gradually add the sugar, mix and dissolve in the butter.
When the color turns to white, gradually add the beaten egg and mix. Do not add the egg at once, otherwise the butter will separate. Bring the butter and egg to room temperature before use. This will make them easier to mix and the sugar will dissolve better.
Add the baking powder to the cake flour and mix with a spatula. Sift the flour mixture into a bowl. Sift it again.
Add one third of the cake flour to the butter mixture. Lightly mix with a spatula. Add another one third of the flour and lightly mix. Add the rest and stir until all the flour is thoroughly mixed. Be careful not to overmix the dough.
Place the dough on the cooking tray covered with plastic wrap. Rub bread flour on your hands and shape the dough into a cylinder. Cover with the plastic wrap. Cool down the cookie dough in a fridge for over 1 hour.
Let's make the bread dough next. Add the sugar, salt, non-fat dry milk powder and instant yeast to the bread flour. Whisk the flour mixture well. Dilute the beaten egg with the warm water. Gradually pour it into the flour and stir with a spatula until evenly mixed.
Clean the spatula with a scraper and place the flour mixture on a pastry board. Gather the crumble flour mixture and form it into a ball. Briefly knead it with your hands.
Throw the dough on the pastry board, fold it away, grab the side of the dough and throw it again. Gather the dough with the scraper. Knead the dough with your hands using your body weight. Repeat this process until the dough is less sticky.
Flatten the dough and spread on the butter. Gather the rim of the dough toward the center and knead in the butter. When the butter is mixed in, gather the dough with the scraper and form a dough ball.
Like shown before, continue to throw the dough on the board. Knead the dough on the board and throw again. Repeat this throwing and rolling process for 10 minutes. The dough is now smooth and glossy.
As shown in the video, shape the dough into a ball and replace it in the bowl. Cover with plastic wrap and let it sit in a warm place for 40 minutes. This conventional oven can keep its inside warm for fermentation.
The dough has now risen by 50% in volume. Remove the plastic wrap. Dip your finger in bread flour and make a hole in the dough. If the hole quickly disappears, the dough needs more fermentation. Measure the dough to get the total weight.
Dust bread flour on the pastry board and put on the dough. Flatten the dough and remove the gas inside. Roll the dough into a long cylinder. Divide the pre-measured dough into 5 even pieces. Make sure they are equal in weight.
Spread the dough toward the other side of the cutting surface. Shape each dough piece into a ball. Make sure the bottom is tightly closed. Line up the dough balls on the cooking tray dusted with flour. Cover with plastic wrap and let them rest for 20 minutes at a room temperature.
In the meantime, let's shape the cookie dough into round sheets. Divide the dough into 5 pieces. Measure each piece and make sure they are equal in weight. Put a bit of bread flour on your hands and shape each dough piece into a ball.
Place the ball on plastic wrap, cover with another wrap and press with the side of the scraper. Placing a three and a half inch diameter drawing under the wrap will help you get an equal set of cookie sheets.
Line up the cookie sheets on the cooking tray dusted with flour. Sit the tray in the fridge while the bread dough is resting. This will make the cookie dough easier to handle.
Let's shape the dough into Melonpan. Reshape each bread dough into a ball, cover with the cookie sheet and adjust the shape. Hold the dough upside down and stretch the cookie sheet up to the center.
Pinch the bottom of the bread dough and dip the cookie dough in sugar. Hold the Melonpan on your palm and make a diamond pattern on top with the scraper.
Line up the Melonpan on the baking sheet covered with parchment paper.
Let the Melonpan sit in the warm place for the second fermentation. This conventional oven can keep the inside at 37 °C (99 °F). After 40 minutes of the second rise, the Melonpan are almost doubled in volume.
Let's bake the Melonpan. Preheat the conventional oven at 170°C (338 °F) and bake the Melonpan for about 12 minutes. When each Melonpan gets slightly brown on top, remove the baking sheet from the oven. Cool them down on a cooling rack and they are ready to serve!
You can also let the dough rise in a styrofoam box filled with warm water. In that case, cover the bowl with a plastic bag and make sure the steam won't wet the dough.
The fermentation time depends on its temperature so be careful not to over-rise the dough.
Let’s make the caramel sauce for custard pudding. Coat the inner surface of the custard cups with unsalted butter. This will make it easy to remove the pudding from the cups.
Put the sugar and water in the pot. Heat the pot at medium heat. Let it sit until the surface becomes lightly-colored. Swirl the pot and even out the sugar liquid. Caramelize the sugar like shown in the video and remove the pot from the heat.
Quickly add the hot water in 2 to 3 steps with a long-handled ladle. Tilt the pot away from you to avoid hot caramel sauce splashing and burning your hand. Swirl the pot and even out the hot caramel.
Pour the caramel evenly into the custard cups.
Let’s make the egg mixture for pudding. Crack the two eggs into a bowl. Lightly beat the egg with a balloon whisk. Don’t let the tip of the whisk leave the bottom of the bowl to avoid creating too much foam.
Add the milk and sugar in a pot. Turn on the burner. Stir with a spatula until all the sugar is dissolved.
Add the milk to the beaten egg while whisking the mixture.
Sieve the egg mixture with a fine mesh strainer. Scrape off the bottom of the strainer with a spatula. Remove any foam on the surface with a spoon. Pour the egg mixture into an easy-to-pour container.
Let’s steam the egg mixture. Gently fill the custard cups with the egg mixture. Cover each cup with aluminum foil. The foil will prevent the surface from getting dry. It will also help steam the pudding evenly.
Heat water in a pan and gently place the cups in it. The kitchen towel will soften the heat at the bottom. There should be enough hot water to cover the bottom half of the cups. Put the lid on.
Keep the water temperature just below the boiling point and steam the pudding for 18 to 20 minutes. Do not bring the water to boil otherwise the smooth texture of the pudding will be lost. Put kitchen gloves on and remove the custard cups. When they become cool, store them in the fridge.
Let’s serve the custard pudding. Scrape the side of the cup with the tip of a knife. Tap the cup on a kitchen towel and make a space around the pudding. Serve the pudding on a plate.
The color of caramel quickly changes over the heat so timing is important when adding the hot water.
Before you start to prepare the batter, preheat the conventional oven to 160°C (320°F). Line the bottom of the cake pan and the side with the parchment paper.
Put the eggs in a large bowl and beat them with a hand mixer at low speed. Add the sugar at once and beat the mixture for about 30 seconds.
Dip the bowl in hot water and beat the egg at high speed for 1~2 minutes. Temperature around 70~80°C (160~175°F) is ideal for the hot water. In this way, the egg mixture won't get too hot. Put your finger in the mixture. If it feels warm enough, take the bowl away from the hot water.
Add the milk to the unsalted butter and warm it up in the hot water.
Continue to beat the egg at high speed for 3~3.5 minutes until it forms a rippling pattern on the surface. As you lift the mixer, the mixture falls back slowly and seamlessly and the trail does not go away immediately.This stage is called soft peak.
Swap the hand mixer with a balloon whisk and mix the egg evenly. Shift the pastry flour into the bowl. Gently mix the flour from the bottom with a rubber spatula. Try not to break the foam and scoop up the batter about 30 times.
When all the flour is mixed in, pour the pre-heated butter mixture evenly over the batter. Scoop up the batter and gently let it fall from the spatula. Repeat this process about 50 times to mix.
When the batter gets glossy and smooth, pour it into the cake pan at once. Drop the cake pan a few times to break any air bubbles in the batter.
Place it in the preheated oven and bake at 160°C (320°F) for about 23 minutes. Remove the sponge cake from the oven. Pierce the cake with a bamboo stick and check if the batter isn't on it.
Drop the cake pan a few times to prevent the sponge cake from shrinking. Cover the cake with wax paper, flip over and let it cool down on a cooling rack. When it becomes completely cool, lift and remove the cake pan. Flip over the sponge cake and remove the wax paper.
Let's prepare the soaking syrup. Dissolve the sugar in the hot water and cool it down. Select 8 good-looking strawberries for topping and remove the stem ends. The rest of the strawberries will go between the cake slices. Remove the stem ends and slice them lengthwise into half inch slices.
Let's prepare the whipped cream. Add the sugar to the whipping cream. Dip the bowl in ice water and whip the cream with a balloon whisk. A hand mixer can easily over-whip the cream so we like to use the whisk. As shown in the video, whip the cream until in the 'soft peak stage'.
Let's frost the sponge cake with the whipped cream. Peel off the parchment paper and place the cake on a cake turntable. Before you divide the cake in half, draw a line along the side while rotating the turntable. Slice the cake horizontally along the line so that you'll get a clean cut. Place the upper cake slice on the rack with the cutting surface facing up.
Add the kirsch to the cold premade syrup. Brush the bottom cake slice with the soaking syrup. Repeat and let the other half soak the syrup.
Drop the whipped cream on the bottom cake slice. Spread the cream on the surface with a frosting spatula. Cover the cream layer with the sliced strawberries.
Drop the whipped cream on top and spread evenly. Add extra whipped cream to cover the strawberries completely.
Stack the upper cake slice on top with the syrup-soaked side facing down. Apply the syrup to the very top of the sponge cake.
Drop a generous amount of whipped cream on top. Spread evenly with the frosting spatula while rotating the turntable.
Grip the spatula vertically and cover the side evenly with the cream. Slide the spatula across the cake while scooping up the cream. Move the spatula diagonally towards your upper right, creating a decorative surface on the side. Finally, slide the spatula on top from the rim to the center, trimming the shape of the round cake.
Let's decorate the cake. Prepare the pastry bag with a star-shaped tip. Put the whipped cream in the bag. Give it a little squeeze to remove the air inside. As shown in the video, decorate the rim of the cake in a rippling pattern while rotating the turntable.
Squeeze out the cream for the strawberries to go on top later. Put the tip of the frosting spatula on the cake turntable, rotate and scrape off the excess cream.
Lift the cake with the spatula and serve it on a cake plate. Place the strawberries on top.
Sprinkle on powdered sugar to create the look of snow. Finally, place the Christmas ornaments on top and it is ready to serve!
Measuring the baking ingredients by weight is absolutely necessary so make sure to use a proper scale.
The measurements and whipping time for the batter are critical to make a sponge cake. If they are not accurate, the sponge cake will become flat.
Let the cake cool down in the cake pan as it will keep the sponge cake moist.
We recommend using the real whipping cream with no additives. It is rich-flavored and far more tastier than non-dairy alternatives.
The baking time depends on various factors for example the size of round pan and the type of oven you use. We recommend keeping your eyes on the cake while baking.
If the height of sponge cake is not enough, you might want to bake another sponge cake so that your Christmas cake will have 3 or 4 layers.
Peel and core the apples and cut them lengthwise into eight equal wedges. Place the apple into a pot. To make the compote, add the raw sugar and granulated sugar and lightly toss to coat. Turn on the burner. Cover and cook on medium low heat.
When the melted sugar begins to make a simmering sound, uncover and shake the pot up and down to bring the bottom of the apple to the top. This method will help to avoid breaking the shape of the apple. Occasionally mix the apple from the bottom with a wooden paddle.
After about 10 minutes, the juices should come out of the apple. Make cuts in an X pattern in the center of a clean paper towel and place it onto the apple. This is a substitute for a drop-lid, which help the ingredient cook evenly. Then, simmer for 10 more minutes.
When the apple begins to turn translucent, remove the paper towel. Continue reducing the juices without a lid. While the juices still remain, add the raisins, lemon juice and cinnamon powder.
Gently mix the ingredients. Reduce the juices until there is only a small amount on the bottom. Turn off the burner and let it sit to cool.
Now, let's make the almond cream. In a fine mesh strainer, combine the almond powder, raw sugar and cake flour. Sieve the powder into a bowl. Be sure to bring all the ingredients to room temperature beforehand.
The unsalted butter should be at room temperature also and softened in a bowl. Add the sifted powder to the butter. Combine the mixture with a spatula.
When the butter is evenly incorporated, switch to a balloon whisk. Add the beaten egg a little at a time and combine the mixture. Gradually adding the egg will help to avoid separation. Now, the almond cream is ready.
Let's fill the tart crust. Place the almond cream onto the bottom of the crust. Spread it with a spatula evenly.
Arrange the apple compote in concentric circles over the cream. The apples should slightly overlap each other. Cut the remaining apple wedges in half and fill the middle of the tart with them. Distribute the raisins on top. Gently press the apple to even out the surface.
Preheat the oven to 190 °C (374 °F) and place the tart pan into it. Bake the tart at 190 °C (374 °F) for 40 to 50 minutes. To help brown the tart evenly, rotate the pan while baking. If the surface begins to burn too quickly, cover the tart with aluminum foil to adjust the color.
When the almond cream and apple turn golden brown, it is ready. Remove and place the pan onto a cooling rack.
Let's make the glaze. Add the rum to the apricot jam and stir to mix. You can also use hot water instead of the rum. Brush the apricot glaze over the top. Let it sit to cool and then remove the tart pan.
Be sure to use apples that have a firm texture for baking. In Japan, Tsugaru and Fuji are the most popular brands for baking apples.
Alternatively, you can use other fruit such as peaches, European pears and figs.
Let's prepare the ingredients. Add the salt to a small bowl of water and stir to dissolve. Add the beaten egg and mix. Refrigerate the egg mixture, flour that has been sifted, and unsalted butter until ice-cold.
Let's make the tart dough. Place the chilled cake flour into the bowl of a food processor. Add the butter diced into 1cm (0.4") cubes. Lightly even out the ingredients.
Cover and blend the mixture for about 15 to 20 seconds. The butter pieces should be about half the size of a rice grain.
Add the egg mixture. Continue to blend the mixture for about 15 to 20 more seconds. When the mixture turns yellow and forms moist large clumps, stop the processor.
Place the mixture onto a work surface covered with a sheet of plastic wrap. Pull the edges of the plastic wrap to the center and gather the clumps into a ball. Then, flatten the dough.
Dust a scraper with bread flour and divide the dough into 4 pieces. Stack the pieces on top of each other, sprinkle over flour and flatten the dough with your palms.
Adjust the edges, shaping the dough into a disk. Wrap the dough with the plastic wrap and let it sit in the fridge for 1 to 2 hours or overnight.
Transfer the dough to a work surface dusted with bread flour. Lightly flour the dough and a rolling pin. Press the rolling pin into the middle of the disk. Rotate and press it again. Repeat the process in all directions.
Roll out the dough from the middle outwards. Then, roll it out from the middle towards you. Rotate the dough 90 degrees and repeat the rolling process. If it sticks, dust the dough and rolling pin and quickly roll it out. The circle should be about 27cm (10.6") in diameter and 3mm (0.1") thick.
Flour the top of the dough again. Using a fork, pierce the dough in numerous places.
Remove the 21cm (8.3") tart pan from the freezer. Loosely roll the dough around the rolling pin. And then unroll it onto the chilled tart pan with a removable bottom.
Dust your fingers with flour and press the dough up the sides of the pan. Be sure to push the dough into the corners to remove any gaps.
Cover the rim of the pan with the dough. Then, run the rolling pin along the top of the pan. Trim the edges of the dough to fit the tart pan. Lightly press the top and sides again to firmly attach them together.
Prick the dough all over with a fork again. This will help the air to go through the dough and keep the bottom from rising. Let the tart pan rest in the fridge for 30 minutes or chill it in the freezer for about 3 minutes.
Preheat the oven to 190 °C (374 °F) and place the tart pan into it. Bake the tart at 190 °C (374 °F) for a total of about 20 minutes. To help brown the tart evenly, put on kitchen gloves and rotate the pan after about 15 minutes. Then, bake for 4 to 5 more minutes.
You will bake the crust with filling later so remove it when the whole surface is slightly browned. Place the pan onto a cooling rack. Let it sit to cool and then remove the tart crust from the pan.
This dough doesn't contain any sugar so in addition to making dessert tart, you can also make non-sweet pastry dishes like quiche with it.
First, let's make the choux batter. In a pot, combine the water, butter and a pinch of salt, and turn on the burner. Bring it to a boil on medium heat. When the butter is completely melted and it reaches a rolling boil, turn off the burner.
Add the sieved cake flour to the pot. Quickly stir the mixture. When the flour has absorbed the water evenly and the mixture begins to turn gooey, turn on the burner again. Continue to stir the mixture on medium heat until a thin film forms on the bottom of the pot.
Place the mixture into a bowl. Flatten it with a spatula and slightly cool to avoid cooking the egg. Then, gradually add the beaten egg in 4 to 5 steps. When the egg is completely absorbed, begin adding another portion.
Achieving the perfect consistency is essential to making presentable choux pastries. To prevent the batter from getting too thin, add the egg a little at a time when it reaches the final stage. Drop the batter from the spatula as shown to check the consistency. When the choux batter left hanging forms a “V” shape, it is the perfect consistency.
Next, dust the edge of a 5cm (2") diameter cup with any type of flour or starch. Then, as a rough guide, make 12 circles where the choux batter will be placed on the parchment paper.
Put the batter into a pastry bag. Hold the bag 1cm (0.5") above the circle and squeeze the batter into a round shape. Repeat the process, filling each of the markers.
Dampen your finger with water and press each peak of the batter, adjusting the shape. Finally, mist the batter with water thoroughly to help avoid drying.
Place the baking sheet into the oven preheated to 200 °C (390 °F) and bake for about 30 minutes. Remove the baking sheet. Place the choux pastries onto a cooling rack and cool completely.
Pastry Cream (net weight 500g/1.1 lb)
Let’s make the pastry cream. Cut the vanilla bean pod in half lengthwise and scrape it with the back of a knife, extracting the seeds. Then, add the seeds and pod to the milk, mix and gradually heat it on low heat. When it begins to boil, turn off the burner.
Next, lightly beat 4 egg yolks in a bowl and add the sugar. Mix the egg yolk with a balloon whisk until it begins to lighten in color.
Combine the cake flour and corn starch, and sieve onto a sheet of paper. Add it to the egg yolk and combine the mixture. Add one third of the milk to the bowl, diluting the egg yolk. Make sure to add the milk film and vanilla seeds.
Then, using a mesh strainer, strain the egg yolk into the pot of the milk. Turn on the burner. Continue mixing the pastry cream until it thickens. When it begins to form bubbles, turn off the burner.
Place the pastry cream into a tray chilled with ice. Cover it with plastic wrap. Pastry cream spoils easily so cool it as soon as possible.
Add the sugar to a bowl of whipping cream. Whip the cream until stiff peaks form. Lightly mix the chilled pastry cream in a bowl to soften. Add the whipped cream and combine. We recommend adding two thirds of the whipped cream but you can adjust the amount to taste. Mix to combine.
Make a diagonal cut in each choux pastry. Put the pastry cream into a bag. Give it a little squeeze to remove the air inside. Open the pastry and squeeze a generous amount of the cream into it. You can also simplify the filling process by spooning the cream into the pastries.
Finally, sprinkle the powdered sugar over them.
We often add rum or brandy to the pastry cream. This will increase the flavor of the cream so try it out if you like.
Squeezing the batter with a pastry bag will help to make the choux the same size and shape.
Coat the side of the cake pan (15cm/5.9”) with a generous amount of butter. Using a pan with a removable bottom will help to remove the cheesecake. Place a piece of parchment paper cut to fit into the bottom of the pan. Then, cover the outside of the pan with a large piece of aluminum foil.
Bring the cream cheese, sour cream and butter to room temperature and combine them in a bowl with a balloon whisk. Add one egg yolk and mix thoroughly. Then add the other egg yolk and mix.
Sieve the cake flour into the bowl. Combine the mixture until there are no pockets of dry flour.
Add the milk a little at a time and mix thoroughly. Be sure to bring the egg yolks and milk to room temperature also.
Add the vanilla extract and mix. Finally, sieve the mixture into a bowl.
Let’s make the meringue. Lightly beat the chilled egg whites with a hand mixer. Then, add the sugar in 3 steps and beat the egg white for a total of one and a half to two minutes. Avoid over-beating otherwise it’ll be difficult to combine the meringue and the egg yolk mixture, leading to more mixing and eventually breaking the foam.
Just before the meringue is ready, switch to a balloon whisk and check its consistency. Beat until the meringue reaches a firm peak stage and has a glossy texture.
Add one third of the meringue to the egg yolk mixture.
Mix thoroughly. At this stage, you don’t need to worry about breaking the foam. Then, add another one third of the meringue. This time, gently mix and avoid breaking the foam.
Finally, place all the egg yolk mixture into the bowl with the rest of the meringue. Like shown, lift the whisk from the bottom to gently combine the batter. Be sure not to break the foam. Mix until all of the white lumps of meringue have disappeared.
Pour the batter into a pan and place it into a deep tray. The pan has a removable bottom so be sure to cover it with relatively thick aluminum foil to avoid wetting the cheesecake. If your aluminum foil is too thin, you should cover the cake pan with 2 or 3 layers, making absolutely sure to avoid any leakage.
Slash the batter with a spatula to remove any air bubbles. Pour hot water into the tray about 2 cm deep.
Place the cake pan into the preheated oven and bake at 160°C (320°F) for 10 minutes. Then, lower the temperature to 150°C (300°F) and bake for additional 40 to 50 minutes.
Pierce the cake with a bamboo stick. If the stick is clean, it is ready. Remove and place the cake pan onto a cooling rack. Let it sit to cool and then chill the cake in the fridge for over 2 hours.
Remove the soufflé cheesecake from the pan. Gently lift the bottom. Be careful not to damage the side of the cake. Run an icing spatula along the bottom. Remove the bottom of the pan and place the cheesecake onto a cutting board. Dampen the blade of a knife to help make a clean cut and cut a piece of cake.
Place the souffle cheesecake onto a plate. Finally, coat the top with the apricot jam diluted with rum.
Be sure to bring the refrigerated items to room temperature before combining.
The refreshing aroma of lemon also goes great with the cheesecake. If you’re interested, add lemon zest to the batter after straining with a mesh strainer.
Alternatively, you can sprinkle icing sugar on top. It will be visually appealing and also delicious.