Japanese cheesecake

Ingredients for 1 servings:

• 100 g mascarpone
• 110 g butter, mildly soured
• 120 ml whole milk
• 1 bottle of butter-vanilla flavoring
• 1 bottle of rum flavoring
• 9 egg yolks
• 70 g cornstarch
• 50 g wheat flour
• 14 protein
• 1 pinch of salt
• 130 g white sugar
• 2 tbsp vanilla sugar
• some powdered sugar for sprinkling
• n. B. Strawberries as a side dish

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 5 hours 10 minutes

loose, looser, loosest; simply delicious

Pasteurize the milk, mascarpone, and butter in a saucepan, but do not boil. Meanwhile, whisk the mixture until light and creamy. Allow the cream to cool, stirring occasionally to prevent a skin from forming. Whisk the egg whites with a pinch of salt until stiff peaks form. Once the egg whites have reached a light firmness, stir in the sugar and vanilla sugar until stiff peaks form. In a large bowl, whisk the egg yolks and both flavorings until frothy, then gradually fold in the cooled milk cream. You can still do this step with a stand mixer. Then sift in the cornstarch and wheat flour and fold in with a whisk. Slowly fold in the stiff peaks of egg whites, also using a whisk, and whisk until smooth. Line a 24cm springform pan with baking paper and slowly pour the batter into the pan. Line a baking sheet with a kitchen towel and add a little hot water. Place the cake pan on top. The water level should be no higher than 10mm. Bake the cake at 160°C for 25 minutes, then reduce the temperature to 130°C and bake for another 55 minutes. The cheesecake should then be baked through. Wear a thick oven glove when turning the cake out. Place the cake on a platter and sprinkle with powdered sugar. The cheesecake can be served warm with fresh fruit, such as strawberries, raspberries, or similar fruits.