Matcha cheese jelly cake

2024-06-30 10:11:54  Views 2 Comments 0

Health benefits

Butter: Low in protein
Lemon: Promotes fluid and quenches thirst

Ingredients

Biscuit base ( 6 pieces )
Butter ( 30g )
Cake batter ( )
Cream cheese ( 250g )
Whipping cream ( 180g )
Milk ( 100g )
Lemon ( Half )
Powdered sugar ( 40g span> )
Gelatin ( 25g )
Decoration ( . )
Matcha powder ( a little )
Mint leaves ( one )

How to make matcha cheese jelly cake

  • Matcha cheese jelly cake Illustration of how to do it 1

    1.The materials are prepared as shown in the picture

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    2.Put the cake into a fresh-keeping bag and crush it with your hands

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    3.Melt the butter with hot water, pour in the biscuit crumbs and mix well

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    4.Pour into a six-inch mold and press flat and tight

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    5.Add matcha powder to the softened cream cheese at room temperature

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    6.Stir evenly as shown in the picture (the color is a bit ugly)

  • Matcha Illustration of making cheese jelly cake 7

    7.Take another plate and beat the whipping cream

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    8. Add cheese paste Stir into the butter plate and add lemon juice until smooth

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    9.Cool the gelatine tablets with water first Soft

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    10.Milk plus gelatine is heated until melted

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    11.Wait until the milk cools down a little, then pour in the cream cheese paste and stir evenly

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    12.Pour the prepared cake batter into a six-inch mold and freeze it in the refrigerator for at least two hours

  • Illustration of making matcha cheese jelly cake 13

    13. Use a hair dryer to blow down the edge and place it on the sieve around the demoulding surface.Sprinkle some matcha powder for decoration

  • Illustration of how to make matcha cheese jelly cake 14

    14. Start eating and enjoy!

Tips

1.This cake is a bit greasy.I added some lemon juice to make it sour and sweet.If you are into cream cheese, you can omit it.2.I didn’t buy the right matcha powder this time.The color is dark.Friends, please buy something better.
3.This cake needs to be frozen for two hours.If you can’t finish it, you can keep it fresh for two or three days.
4.When unmolding, apply a hot towel to the edge or blow it with a hair dryer.Easy to demold
5.After heating the milk, be sure to let it cool before pouring in the cream cheese paste

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