Japanese Cotton Cheese Cake with Fresh Fruit Topping

This cake is my HB favorite so far. He has been pestering me for quite sometime and finally i move my a** to bake him this cake on Valentine day with the exchange of nice and expensive dinner. hohoho 

This cake is delicious enough to just eat plain and those not cheese lover will also love this cake (myself) because of the fluffy-ness, delicious-ness of the cake. hahahaha

Ingredients for cake:

125gm cream cheese

90ml milk

15gm butter

30gm flour

24gm cornstarch

3 egg yolks

3 egg whites
pinch of salt

1/8 tsp cream of tartar

75gm sugar

Method:

1. In a heavy saucepan, cook cream cheese, milk and butter until thick and smooth. Set aside.

2. Preheat oven at 160C. Boil some water.
3. After the cheese mixture has turned warm and mix in both flours. Stir with a whisk until smooth.
4. Put egg yolks into the cheese mixture and stir until well combined.
5. In another clean bowl, beat egg whites until frothy. Put in cream of tartar and beat until soft peaks, add in sugar gradually and beat until stiff

6. Fold 1/4 of egg whites into cheese mixture, and then another 1/4 of the egg whites.

7. Pour the cheese mixture into the remaining egg whites and fold.

8. Pour batter into a lined pan

9. Place cake pan into a slightly bigger, shallower pan. Fill the bigger pan with boiling water and put in oven to bake at 150C for 45 mins.

10. Unmould cake immediately upon removal from oven, if not, the cake will shrink a lot.

Ingredients for Topping:

1/2 tsp gelatin

1 Tbsp water

150ml whipping cream

2 tbsp sugar

Mixed fresh fruits, mango, orange, apple (basically any fruit you like)

1 Tbsp instant jelly
100ml water
1 tbsp sugar

Method:

1. Put water into a heatproof bowl. Sprinkle gelatin onto water. Wait for 2 minutes. Either heat it by double boiling or zap it in the microwave on high for 25 seconds. Leave gelatin mixture to cool down totally.

2. Freeze mixing bowl and beaters for 5 minutes. Remove mixing bowl and pour in cold whipping cream.

3. Beat whipping cream until visible streams can be seen. Pour in cooled gelatin mixture and sugar and beat until stiff peaks. Do not overbeat.

4. Mound whipping cream onto cooled cake. Top with diced mixed fruits. Chill cake in freezer for 10 minutes while you make the jelly topping.

5. Put water and sugar into a small saucepan, on medium heat, bring to a boil. Put in instant jelly powder and stir until fully dissolved.
6. Remove cake from freezer and glaze fruits with instant jelly solution. The jelly will firm up upon contact with the cold fruits.
7. Return cake to fridge and chill for another 2 hours before serving.

Recipe from :  Table for 2 or more