a few weeks ago, my bro flew back from Hong Kong for 5 days to visit before start'n his new job, so i hung out with him & his friends. while having dinner, i offer'd to make Ming a birthday cake (think we were on the topic of desserts...or something...oh my memory!...sigh...) i've only met Ming a few times & we're hardly acquaint'd but i took the opportunity to bake/practice. she said she liked Hello Kitty so i thought "woo hoo, so do i & i love anything Hello Kitty). She mention'd she liked 抹茶 (matcha - Japanese green tea) & スフレチーズケーキ (souffle cheesecake), so i decided to go with it, as a surprise, eventhough my souffle cheesecakes fail'd twice (i think they were under-mix'd, under-baked). As Ming's bday got closer, i check'd in & she requested Doraemon, so thus i made Doraemon, using this as my guide.
plan'n time! when i brainstorm, i tend to doodle endlessly. kekeke.
i was truly ecstatic when my 3rd attempt @ souffle cheesecake (Japanese cotton soft cheesecake - a fusion of spongecake & cheesecake) was a success. =D although i thought it turn'd out a tad wet, the birthday girl said it was perfect & much comparable to the ones she can only get from the bakeries in NY. the cake rec'd positive feedback & i was uber glad, had my fingers cross'd that it would taste good & was fully cook'd through.
i made a 6" cake & baked it for 1h10m, plus cool'd it inside the oven with door ajar for another hour (recipe below).
sweet success!!! =D (i forgot to put the matcha green tea powder in it. hahaha)
first, i crumb-coat'd the cake with some cream cheese buttercream
then i drew Doraemon with a toothpick
then i outlined all the lines with black-color'd cream cheese buttercream
then i piped stars to fill in all the space
everyone always gets impress'd by all the piped stars, but it really doesn't take long. maybe about twenty minutes to half an hour this time?
Hmm...Ding Dong's eyes & mouth turn'd out a bit too big.
nice & personalized. box'd & ready to deliver a surprise.
Baby Austin, me & the birthday girl Ming =D
Bye Bye Doraemon. We all enjoy'd ur company & your insides. LOL!
a teeny tiny slice for each person cos we all got stuff'd with family-style (aka HUGE PORTIONS) Italian dining. Look the cheesecake is nice & even - no sink'n, no dense bottom. WOOHOO!!!!!
Souffle Cheesecake (Japanese Cottonsoft Cheesecake)
225g cream cheese (1 package, 8 oz.)
200ml milk (whole prefer'd)
80g sugar, separated 20g & 60g
40g cake flour, sift'd
3 eggs, room temperature & separated
1t vanilla (i only use Nielssen Massey vanilla extract & vanilla paste speckled with seeds http://www.nielsenmassey.com/)
optional: if you want to use chocolate or green tea powder, sift it in with the cake flour. i'd say 1T or so?
1. preheat oven to 340F (170C).
2. grease a 6" pan with butter & line bottom & sides with wax'd paper (if using springform, wrap pan with 3 layers of foil to prevent water from the water bath from seep'n into the cake - too much trouble for me, so i didn't use a springform, just gotta line it well & be careful when turn'n it out/upside down).
3. heat the cream cheese & milk in a bowl over a pan of simmering water (DO NOT let the water touch the bottom of the bowl, although it will condensate regardless).
4. mash the cream cheese in the milk & stir until thick & no longer lumpy.
5. remove the cream cheese & milk mixture from the stove (pour the hot water into a pan for the water bath). let the mixture cool for a few minutes. give it a few whisks to let some steam out.
6. whisk the 20g sugar, 3 egg yolks & vanilla into the cream cheese mixture.
7. fold in the flour lightly, until just incorporated.
8. strain the mixture (optional)
9. beat the 3 egg whites until foamy, add the 60g sugar & beat on low until stiff
10. fold a third of the meringue into the cream cheese mixture. mix well.
11. gently fold another third, then the remaining third (the meringue will clump up & float on the top of the batter, press these to the side of the bowl with your rubber spatula.
12. once batter is well incorporated, bake it in a water bath (the cake bakes in a pan of boil'd water) for 1 hour. to prevent over-brown'n, cover the pan loosely on top with a sheet of foil.
13. after 1 hour, take the cake out of the water bath & bake another 10 minutes. (if u want to brown the cake, remove the foil now)
14. after 1h10m, turn off the oven, leave the door ajar (left open a few inches), and let the cheesecake sit in the oven for another hour.
15. after baking 1h10m & cool'n in the oven for 1 hour, take the cake out of its pan & let it cool to room temperature before frosting (another hour or so), or cool in the refrigerator for 3 hours before enjoy'n it.
Vanilla Cream Cheese Buttercream Frosting
(enough to frost this cake)
225g cream cheese (1 package, 8oz), room temperature
1 stick butter, room temperature
1C powder'd sugar
1t vanilla
Just mix all the ingredients until light & fluffy
Enjoy!
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