With a cake base, a light cheesecake layer and a cream cheese layer, Snowland Cake is rich, sweet, but not too sweet, and with a cold snap when you refrigerate it, it's perfect for hot weather.

This recipe makes one 8-inch cake.

Snow Cake

Materials

Light cheesecake layer: 5 eggs, 75g milk, 45g butter, 180g cream cheese, 15g corn starch, 23g low gluten flour, 68g granulated sugar

Base: 30g butter, 100g crushed Oreo biscuits

Butter layer: 300g light cream, Fine sugar 30g

Decoration: white chocolate chips

Method

step1: make the cake base Oreo cookies crushed in a Ziploc bag.

step2: Add the pre-melted butter melt and mix well.

step3: Pour the crushed cookies into a pre-wrapped tinfoil cake mold, press with a spatula to flatten out the mixture, and place in the refrigerator to set aside.

step4: Make a light cheesecake layer Add the cream cheese to the milk and heat under water to mix well.

step5: Add butter and mix well.

step6: Add egg yolks in several batches and mix well.

step7: Sift in the cornstarch and low gluten flour and mix to form a smooth batter.

step8: Sift the batter through a sieve for a creamier and smoother cheese batter.

step9: Add a few drops of lemon juice to the egg whites, and whisk the sugar into the egg whites in three batches, beating at low speed until the egg whites form wet peaks, and then lift the beaters to form an inverted triangle.

step10: Add one-third of the meringue to the cheese mixture and toss to coat.

step11: Pour back into the meringue bowl. Continue to mix well with a flipping motion.

step12: Pour into the cake mold, about 8~9 minutes full.

step13: Shake gently for a few seconds to get out any large air bubbles.

step14: Fill the baking pan with water and transfer the cake into the preheated oven. Bake at 145 degrees for 75 minutes. Turn off the heat and leave the oven door open a small crack to allow the cake to cool naturally in the oven for half an hour before taking it out to unmold.

step15：Make the buttercream layer by beating the light cream with granulated sugar until it reaches the full strength.

step16: Put the whipped cream into a piping bag and spread it over the cooled cake.

step17：Decorating the final surface slightly smoothed, sprinkled with a layer of white chocolate shavings, a rich and flavorful snow cake is ready.

Tips:

1, determine whether the light cheesecake baked method: light pressure with the hand on the surface of the cake, there is no flow of feeling, generally almost.

2, in the baking cake, sitting in the water method (i.e., directly wrapped in tinfoil molds placed in a baking dish containing water) is likely to lead to the bottom of the cake temperature is low, and easy to get into the water, there will be a cake on the top and bottom of the texture of the cake is not the same, the surface layer of dry, the bottom layer of the phenomenon of wet. By placing the molds on the baking sheet, and keeping the baking sheet at a distance of one grid from the water-filled baking pan, we can solve the above problems.

Originally Posted by Fat Bear

Edited and edited by Hundred Change Baking