At first glance, Anat's cake looks like all the homemade crumb cakes, but when you taste it, you notice a difference – albeit delicate, but one that definitely makes a difference. "I add brown sugar to the dough crumbs, which during baking paints them deep gold and also gives a special caramel taste," says Anat. Along with a ceramic cheese filling that is not too sweet, a crumb cheesecake is obtained, one grade above them all. To give this homemade cake a little more chic, you can bake it in individual molds with a diameter of 7 cm as in the case before you. You can make the cake in both a pyrex mold and a springform pan with a diameter of 24 cm.
At first glance, Anat's cake looks like all the homemade crumb cakes, but when you taste it, you notice a difference – albeit delicate, but one that definitely makes a difference. "I add brown sugar to the dough crumbs, which during baking paints them deep gold and also gives a special caramel taste," says Anat. Along with a ceramic cheese filling that is not too sweet, a crumb cheesecake is obtained, one grade above them all. To give this homemade cake a little more chic, you can bake it in individual molds with a diameter of 7 cm as in the case before you. You can make the cake in both a pyrex mold and a springform pan with a diameter of 24 cm.
החומרים טבלת מידות ומשקלות
For the dough crumbs:
For the stuffing:
אופן ההכנה
1
Preheat oven to 170 degrees and line an oven pan with baking paper.
Prepare the crumbs:
2
Put all the ingredients in a bowl and put by hand until a uniform dough is obtained. Flatten the dough manually in a mold to a thickness of 1/2 cm.
3
Bake for about 25-20 minutes to obtain a very golden tartlet. Cool for a few minutes and crumble into crumbs with a fork. Cool to room temperature.
Prepare the filling and assemble the cake:
4
Whip sweet cream and sugar to a stable whipped cream. Add instant pudding and cheese and continue to stir to obtain a firm cream. Transfer the cream to a perfusion bag.
5
Sprinkle the dough crumbs in individual molds (or cups) and fasten to a height of 1 cm. Pour cream cheese up to three quarters of the height of the dishes and sprinkle over the rest of the dough crumbs. Transfer to stabilize in the refrigerator for at least 6 hours.
6
Store up to 4 days in the refrigerator or freeze up to 10 days and thaw in the refrigerator before serving.
This is text after recipes. This is text after recipes.
At first glance, Anat's cake looks like all the homemade crumb cakes, but when you taste it, you notice a difference – albeit delicate, but one that definitely makes a difference. "I add brown sugar to the dough crumbs, which during baking paints them deep gold and also gives a special caramel taste," says Anat. Along with a ceramic cheese filling that is not too sweet, a crumb cheesecake is obtained, one grade above them all. To give this homemade cake a little more chic, you can bake it in individual molds with a diameter of 7 cm as in the case before you. You can make the cake in both a pyrex mold and a springform pan with a diameter of 24 cm.