very soon in Israel will be celebrated Shavuot holiday in which it is accepted
there are dairy dishes and pastries.
If you are still undecided on a birthday cake, I recommend making Japanese cheesecake
incredibly airy, melting in the mouth and very tasty.
I prepared it according to Natasha's recipe.
nnsvz_1 form with removable sides with a diameter of 24
400 g cream cheese (cream cheese)
10 tablespoons sugar
4 tablespoons butter
200 ml of cream 38%
6 yolks
2 hours spoon of lemon juice
8 tablespoons of flour ( I forgot to put flour in the process and I was pleased with the result)
6 proteins
10 tablespoons sugar
To decorate:
whipped cream with sugar
raspberries
All ingredients must be at room temperature!
Beat the cream cheese with 10 spoons of sugar, add butter and mix until smooth.
Beat the yolks and add to the cheese mixture, continuing to beat.
Add cream while continuing to beat lemon juice
Sift the flour and gently mix in the curd.
Squirrels beat until soft peaks
and gently enter into the cheese mass in 3 receptions
Lay the form paper for baking, bottom and sides wrap in foil in several layers
Put the mass into shape
The oven is heated to 160 degrees.
Put the form on a baking tray in which to pour boiling water so that it reaches the middle of the form.
Bake on medium level oven at 160 degrees for an hour, then reduce to 150 degrees.
and bake another 30 minutes.
Allow the cheesecake to cool completely in the oven with the door ajar.
Put in the fridge for a few hours to freeze.
Before serving, cover with whipped cream and garnish with raspberry pieces.
The article is based on materials .
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