Cupcakes were all the rage at one point, and at that point I didn't like them very much. I liked (and still like) a good layered cake - to - cream ratio that is not very well represented in a cupcake.



They say the real way to eat a cupcake by cutting the lower layer off and sandwiching the cream with the upper half . But in realistic situations, you eat a cupcake not sitting down, with a plate, a knife (serrated one too), and a fork (optional of course), but standing up, trying to speak to the few people gathered around you, who are also fidgeting with unwrapping the wrapper and not make a mess of cream on their face.



But these cupcakes are slightly different: no, they don't have cream on top, and no, they are not baked in the paper pleated cupcake cups, but the sturdy cups coated with a wax lining on the inside.

What does this mean?

It means you can scoop it out with a spoon. Like eating from JELL-O pudding cups, but cake on the inside.


In this cake, cheesecake, the Japanese one, which is not rich and dense, but light and fluffy.
(from Christine's Recipes, who provides no-fail recipes)

***

Ingredients

A.
250 g cream cheese
250 ml milk
60 g butter

B.
6 yolks

C.
60 g flour
20 g corn starch

D.
6 whites

E.
130 g sugar

***

Method

I.
Melt A over low heat, mix

II.
Add B, mix

III.
Add C, mix

IV.
Beat D until soft peaks, medium speed

V.
Add E gradually, beating high speed
Until soft glossy peaks

VI.
Fold V into III in three additions

VII.
Bake 150C
Small cupcakes: 30 minutes
2 Rectangle: 50-60 minutes
2 Round: 50-60 minutes

IIX.
Let cool with over door open 10 minutes
Remove from pan
Cool completely
Chill in fridge 3 hours

***

You want to bake this on a low heat so the cake does not rise rapidly (causing cracks when it cools). Lower your temperature if you see this happening.

If the top gets too brown put a sheet of aluminum foil on top so it doesn't brown anymore.

Instead of placing in a waterbath (and having to wrap the pan in aluminum foil), put several ramekins of hot water in the oven right when you turn the oven on so its nice and humid in the oven before the cake goes in.

Chilled and not chilled makes a difference here - just like any other cheesecake.

Hi! If you are here because you wanted more than just looking at my mouth-watering desserts (as seen on my tumblr), then you have come to the right place! Now you can read about my adventures in and out of the kitchen :)

I THINK BREAKFAST IS MY FAVORITE MEAL TO MAKE FOR PEOPLE: IT'S THE FIRST MEAL THEY EAT WHEN THEY WAKE UP, AND THERE'S SO MANY DIFFERENT CHOICES TO CHOOSE FROM.

ON A SIDE NOTE, THE WAY I CALL MY MOM IS LIKE:

妈咪 "MAH - MEE"

A FEW MORNINGS AGO I MADE MY 妈咪 BREAKFAST. IT WAS A SOFT POACHED EGG ON A TOASTED ENGLISH MUFFIN WITH MOZZARELLA - TOPPED WITH JAPANESE KEWPIE MAYO, BLACK PEPPER, AND CHIVES (FROM MY GARDEN)

FOR MY  妈咪, I ADDED A SLICE OF BLACK FOREST HAM. MY HOUSE ALWAYS HAS DELI MEATS BECAUSE MY DAD HAS TO EAT SANDWICH IN THE MORNINGS. 





BOTTOM TO TOP: COFFEE AND RUM SOAKED LADY FINGER / GREEN TEA MOUSSE / MANGO GELEE / DECO: ITALIAN MERINGUE, ROSE PETAL, MINT

I ALSO MADE SOME DESSERT CUPS FOR MY FRIENDS (WHO PAINTED MY GARAGE DOORS FOR ME) AND MY NEIGHBORS (WHO LOVE ME BECAUSE I ALWAYS GIVE THEM FOOD)

RIGHT NOW, I'M ENJOYING SOME AMARULA WITH ICE. IT'S LIKE BAILEYS BUT SWEETER AND FRUITIER: AS IT IS MADE WITH THE MARULA FRUIT. 

BOTTOMS UP~