How to make black tea apple icing cheese cake?

Butter, cream cheese and eggs, place at room temperature; line the baking mold with baking paper; the apples can also be cut in advance and cut into 5 pieces Bisected crescent shape. (I misread the recipe. Actually half would be fine. Then I divided the whole into 5 equal parts. It didn’t really matter. I ended up using three of them. This is how to make black tea apple icing cheese cake. Step 1< /p>

Put the butter into a bowl and mix it smoothly with a spatula; then add the cream cheese and continue to mix evenly, then add 3/4 of the sugar and beat with a whisk.

Add black tea leaves and egg yolks in sequence (one at a time), and stir together evenly. Recipe for black tea apple ice cream cheese cake Step 3

In another clean, water-free and oil-free basin, beat the egg whites until foamy, then add the remaining sugar in two batches and beat until wet.

Take 1/3 of the meringue, put it into 3 of the egg yolk cheese paste, and mix evenly.

Sift in the flour and baking powder mixture and stir evenly.

Add the remaining meringue in 2 batches and mix evenly with a spatula, being careful not to form white lumps.

Pour into the baking mold, preheat the oven to 180°C and bake for 10 minutes. Step 8 of making black tea apple ice cream cheese cake

Take out the apple pieces that have been sifted with a thin layer of cake flour (the cake flour is not included in the quantity), and insert them vertically into the cake batter at equal distances; Return to the oven and bake for another 30 minutes (when the surface becomes brown, immediately cover with aluminum foil and continue baking). Recipe for black tea apple icing cheese cake Step 9

After baking, use a brush to apply brandy on the surface while it is still hot, let the wine penetrate into it, and let it cool down. Step 10 of making black tea apple ice cream cheese cake

Tips

Personal experience: 1. Baking time: I chased for another 10 minutes or so, using a toothpick to poke the middle of the cake until Just pull it out without the batter.

2. The recipe doesn’t say it will taste better after being refrigerated, so just make up your own mind. When eating it hot, I found that there was a "pop" sound when cutting it; after being refrigerated, the cake became firmer and had a more solid texture.

3. Regarding inserting apple chunks: You should be able to figure it out based on the recipe picture~ Just insert it vertically and it’s ready! After the batter has been baked for 10 minutes, there may be a thin layer of skin on the surface. It’s okay, just stuff it in boldly! It doesn’t matter if the batter can’t cover the apples, because the cake will expand during baking and will wrap the apples! !

When cutting, use a serrated knife to avoid damage!