I saw this cake recipe with the cream cheese cooked till thick and then further baked for 25 minutes. This is new to me and I wanna try. It is from a Japanese bakery, Chez Shibata. The chef is Takeshi Shibata. Mr Shibata opened a shop in Hong Kong, Elements, with good comments but closed.
Apart from trying this new recipe, a school friend, Sing, returned from Texas to pay a visit of Golden 14-day. So, I take my experiment as a surprise for him as well. I made two 16cm cakes. One for the family + Carmen and one for Sing and friends. All school friends like it. Ssooo good!
48g unsalted and cultured butter each (I substituted with 96g unsalted butter)
pinch of salt
0.4g baking powder
40g icing sugar
29g ground almond
50g cake flour
50g bread flour
Pulse all ingredients in a kitchen machine. The next instruction in the book is to place the mixture on the bottom of a cake pan and bake. Yup, not much details.
480g cream cheese
Whisk the cream cheese and sugar until light and fluffy.
Add egg, one after one, then the cornstarch.
Pour the cheese mixture into the cake pan with the nuts cake base.
Bake at 160C for 25 minutes. I placed a pan of water to reduce the temperature further.
The recipe instructs to take the cake out when it is consolidated and pipe raspberry. But it melted. The letter M spilt all over the cake. I sprinkled icing sugar on top when it was cool and piped the raspberry jam again.