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Home Dish Heavenly Double Fromage

Heavenly Double Fromage

Name: How to cook Heavenly Double Fromage - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Heavenly Double Fromage

I just love the popular "double fromage" from a certain famous bakery. I did some research by checking the ingredients from the actual version, noted recipe steps that I saw on TV, and recreated it at home. I have not yet compared this cake with the real one side by side, and the last time I had a real one was long ago, so my apologies if this does not taste like the real deal...

Ingredient

Food ration :

6 servings

2 tbsp

◎ Water

200 grams

Mascarpone cheese

Egg yolks

65 grams

Granulated sugar

200 ml

□ Heavy cream

5 grams

◎ Gelatin powder

200 grams

Cream cheese

Egg

1 tbsp

Cake flour (9 grams)

150 ml

Heavy cream

Cooking instructions

* Step 1

Choose your favorite recipe to bake a sponge cake (I recommend the recipe by patissier Rumi Kojima). Cool it off completely. If possible, prepare it a day in advance.

* Step 2

Since the batter will be baked in a double boiler, prevent water from spilling into the cake pan by covering the bottom with aluminum foil.

* Step 3

Cut off a 1.2 cm-thick layer of sponge cake and set it on the bottom of the prepared cake pan. The remainder of the cake will be used later. Preheat the oven to 160℃.

* Step 4

To prepare the baked cheesecake, add all of the ingredients for the baked cheesecake into a food processor and process until smooth.

* Step 5

Strain the batter and pour into the cake pan with the cake layer at the bottom. Pour hot water into a baking dish and steam-bake the cake in the oven for 35-40 minutes at 160℃.

* Step 6

Bake until lightly browned. Let it completely cool in the pan.

* Step 7

To prepare the no-bake cheesecake, sprinkle and soak the gelatin powder in 2 tablespoons of water.

* Step 8

Combine all of the ingredients except for the heavy cream for the no-bake cheesecake. I used a food processor, but it's easier to mix it in a bowl!

* Step 9

Beat the heavy cream until soft peaks form.

* Step 10

Scoop out one ladleful of whipped cream (about 60 g) and set it aside in the refrigerator for the finishing touch!

* Step 11

Microwave the gelatin for a few seconds to make it silky, add it into the no-bake cheesecake batter from Step 8, then strain it through a colander. Use a rubber spatula to strain, since it will not flow through the sieve.

* Step 12

Mix the strained batter and the remaining whipped cream from Step 9.

* Step 13

Pour the batter into the cake pan on top of the baked cheesecake. Smooth the surface and let it set in the freezer until it hardens.

* Step 14

Meanwhile, slice off the browned surface of the sponge cake and blend the white cake in a food processor.

* Step 15

There you have fluffy sponge crumbs. There will be leftover crumbs, which you can use in a different dessert! So, stay tuned...

* Step 16

Once the non-bake cheesecake part sets, remove it from the pan and spread the reserved whipped cream from Step 10 on the top and sides. A thin layer should be enough.

* Step 17

Coat the entire surface of the cake with the sponge cake crumbs. They may come off easily, so gently press them into the cake...

* Step 18

It's done! It should still be frozen at this point, so thaw it before you it. It's hard to sit by and wait.

* Step 19

Freezing the non-baked cheesecake batter makes the cake easier to handle, but if you prefer to eat it right away, set the batter in a refrigerator instead at Step 13. It will still need to set completely.