Easiest Way to Prepare Perfect Cream Cheese Ogura Cake

Without fail making ultimate Cream Cheese Ogura Cake easy, fast, practical.

Good Evening every body, at this time you get present recipe Cream Cheese Ogura Cake with 13 ingredients and 12 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 12 stages of easy cooking Cream Cheese Ogura Cake.

Ingredients for Cream Cheese Ogura Cake

1. Needed : Yolk batter:.

2. Prepare 200 gr : cream cheese (soften).

3. Prepare 50 gr : unsalted butter.

4. Needed 50 gr : granulated sugar.

5. Prepare 5 : egg yolk.

6. Needed 50 gr : cake flour.

7. Needed 150 ml : milk (slightly warm).

8. Prepare 1/2 tsp : lemon zest.

9. Needed : Egg white batter:.

10. Prepare 5 : egg white.

11. Needed 1/2 tsp : lemon juice.

12. Prepare 50 gr : granulated sugar.

13. Prepare 1/2 tsp : salt.

If all ingredients Cream Cheese Ogura Cake it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Cream Cheese Ogura Cake

1. Preheat your oven into 312°F or 160°C..

2. Prepare your 18x18 cm round mould. Lay the base with baking paper, no need for sides. Use a mould that looks like a bowl, or without connection for best result, so that your cake will not get too moist inside. (No need for greasing or dusting either).

3. Melt your cream cheese and butter with double boiler method (low heat), stir occasionally using balloon whisk..

4. Take off from your stove, add sugar, stir it until all combine, add flour (divide it into 1/3 each time you pour in), after all completely combine, add egg yolks one at a time, and continue with milk. Stir them until all smoothly combine..

5. Strain the yolk batter to prevent lumpy batter, then add lemon zest, mix it well..

6. Into the other bowl, beat egg white with salt and lemon juice. Beat it using medium high speed, when the egg white starts to get bubbly add sugar spoon by spoon until all completely in..

7. Beat until it reaches soft peak consistency. Which means, when you lift your balloon whisk out of your batter, the tip of your egg white could droop way down. And when you flip your mixing bowl up side down, the batter will not fall from your mixing bowl..

8. The some of the egg white batter into the egg yolk batter, stir it well. And after that pour all the yolk batter back into the white batter. Stir it well using a spatula, take your time while combining this batter, make sure they mixed well..

9. Pour your batter into the mould, if you could see it's ribboning, it means that you are having a perfect batter..

10. Bake it using water bath method. Add some water out side the mould, and put your mould on top of it..

11. Bake around 90 minutes. After your cake done, take it out from the oven, and hit it to a flat surface from 30 cm height, 2 times. This is the way to prevent it from shrinking too much..

12. Well next, you could decorate your cake using icing sugar on top, enjoy!.

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