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The Famous Crater Cheese Honey Cake Copycat 芝士火山口蛋糕


Ingredients for cheese honey topping :
( recipe for 3 units 6" cake)
90gm  butter
20gm  condensed milk
40gm  honey
140gm   cheddar cheese
1 TB  parmesan cheese powder
80gm   heavy cream

Method :
Put everything together into a stainless bowl then place bowl to double boiler and let to heat till everything melted. Then set aside to cool completely. Finally,  transfer cheese mixture to pipping bag and its ready for use.


Ingredients for sponge cake :
( recipe for 1 unit 6" cake)
(A)
50gm   butter
50gm   all purpose flour
60ml  milk
3 egg yolk

(B)
3 egg white
50gm  castor sugar
1/8 tspn  cream of tartar

Method : 
(1)  Ingredient (A), heat up butter & milk till just butter melted (not boiling) then add in flour to form a thick paste. Leave to cool for 10 minutes then stir in egg yolk and beat till everything well cooperated.
(2)  Ingredient (B), whisk egg white till foamy then add in cream of tartar and half of the sugar. Continue beating till thick & foamy. Add in the remaining sugar and beat till top foam.
(3)  now, fold meringue into mixture (A) till everything well blended. Do not over mix.
(4)  transfer batter to a 6" baking tray lined with parchment paper (only the bottom).
(5)  finally, bake at preheated oven 170'C for 20 minutes then 150'C for another 40 minutes.
(6)  discharged from tray and leave to cool completely, then keep chilled for an hour.


(7)  finally, squeeze on the cheese topping over the cake and then bake at preheated oven 230-240'C for about 6-8 minutes or till brown. And I love it really really brown.

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