I made this cake for my cousin in law's birthday in November too!
Tofu Cheese fillings Ingredients: (6" round)
Cream cheese 100g
Whipping cream 120g
Tofu 180g
Sugar 30g
Gelatin 8g
Soy milk (room temperature) 48g
Green tea/Black sesame Cheese Fillings Ingredients:
Cream cheese 100g
Whipping cream 70
Green tea powder 5g or black sesame powder (3-4 Tbsp)
Sugar 30g
Milk 50g
Gelatin 5g
Water (room temperature) 30g
Tofu Cheese filling layer Directions:
1. For Base layer, you can choose to use graham+butter or sponge cake base. Set aside.
2. Dissolve gelatin in water using double boiler. Set aside until cool a bit
3. Drain excess water from Tofu package using a sieve
4. Blend cream cheese with sugar until smooth
5. Add Tofu to cream cheese then continue to blend until smooth
6. On another bowl, whip whipping cream until soft peak
7. Add whipped cream to cream cheese Tofu mixture and mix well.
8. Add gelatin to mixture. Mix well.
9. Pour batter to cake mold over graham+butter or cake base layer. Put in freezer and start working with the Green tea/black sesame top layer.
Green tea/black sesame cream cheese filling Top layer directions:
1 Mix green tea powder/black sesame powder with milk
2 Whip whipping cream until firm
3 Dissolve gelatin in water using double boiler. Set aside until cool a bit
4 Blend cream cheese with sugar until smooth
5 Add green tea/black sesame milk mixture into cream cheese batter
6 Fold in whipped cream into cream cheese mixture
7 Add in dissolve gelatin and mix well.
8 Pour batter over tofu cheese filling and place in refrigerator for 3-4 hours.
豆腐芝士餡料 : 忌廉芝士 100 g, 淡忌廉 120 g, 豆腐花(走糖水) 180 g, 糖 30 g, 魚膠粉 8 g, 室溫水 48 g
Cream cheese 100g
Whipping cream 120g
Tofu 180g
Sugar 30g
Gelatin 8g
Soy milk (room temperature) 48g
Green tea/Black sesame Cheese Fillings Ingredients:
Cream cheese 100g
Whipping cream 70
Green tea powder 5g or black sesame powder (3-4 Tbsp)
Sugar 30g
Milk 50g
Gelatin 5g
Water (room temperature) 30g
Tofu Cheese filling layer Directions:
1. For Base layer, you can choose to use graham+butter or sponge cake base. Set aside.
2. Dissolve gelatin in water using double boiler. Set aside until cool a bit
3. Drain excess water from Tofu package using a sieve
4. Blend cream cheese with sugar until smooth
5. Add Tofu to cream cheese then continue to blend until smooth
6. On another bowl, whip whipping cream until soft peak
7. Add whipped cream to cream cheese Tofu mixture and mix well.
8. Add gelatin to mixture. Mix well.
9. Pour batter to cake mold over graham+butter or cake base layer. Put in freezer and start working with the Green tea/black sesame top layer.
Green tea/black sesame cream cheese filling Top layer directions:
1 Mix green tea powder/black sesame powder with milk
2 Whip whipping cream until firm
3 Dissolve gelatin in water using double boiler. Set aside until cool a bit
4 Blend cream cheese with sugar until smooth
5 Add green tea/black sesame milk mixture into cream cheese batter
6 Fold in whipped cream into cream cheese mixture
7 Add in dissolve gelatin and mix well.
8 Pour batter over tofu cheese filling and place in refrigerator for 3-4 hours.
豆腐芝士餡料 : 忌廉芝士 100 g, 淡忌廉 120 g, 豆腐花(走糖水) 180 g, 糖 30 g, 魚膠粉 8 g, 室溫水 48 g
綠茶/黑芝麻芝士餡料 : 忌廉芝士 100 g, 淡忌廉 70 g, 綠茶粉 5 g (or 黑芝麻粉 3-4 Tbsp), 糖 30 g, 奶 50 g, 魚膠粉 5 g, 室溫水 30 g
做法 ： 豆腐芝士餡
1. 蛋糕片放在模中備用
2. 魚膠粉加室溫水拌勻後坐於熱水中煮至溶化待用
3. 豆腐花用篩隔去水份備用
4. 忌廉芝士加糖打至滑身
5. 把豆腐花加入芝士糊中, 再打至滑身
6. 打起淡忌廉(約7-8成)
7. 再加入已打起淡忌廉, 以手動打蛋機器拌勻
8. 把已溶魚膠粉水加入豆腐芝士糊中拌勻
9. 再倒入模中, 雪約1-2小時, 並開始與綠茶/黑芝麻頂層工作。
2. 魚膠粉加室溫水拌勻後坐於熱水中煮至溶化待用
3. 豆腐花用篩隔去水份備用
4. 忌廉芝士加糖打至滑身
5. 把豆腐花加入芝士糊中, 再打至滑身
6. 打起淡忌廉(約7-8成)
7. 再加入已打起淡忌廉, 以手動打蛋機器拌勻
8. 把已溶魚膠粉水加入豆腐芝士糊中拌勻
9. 再倒入模中, 雪約1-2小時, 並開始與綠茶/黑芝麻頂層工作。
綠茶/黑芝麻芝士餡
1. 綠茶/黑芝麻粉+奶混合備用
2. 淡忌廉打起(約7-8成)備用
3. 魚膠粉加室溫水拌勻後坐於熱水中煮至溶化待用
4. 忌廉芝士加糖打至滑身
5. 把己混和的綠茶/黑芝麻奶(1)加進芝士糊中拌勻
6. 再加入打起淡忌廉拌勻
7. 最後加入魚膠溶液拌勻
8. 再倒在豆腐芝士模上, 再雪約4-5小時便成
2. 淡忌廉打起(約7-8成)備用
3. 魚膠粉加室溫水拌勻後坐於熱水中煮至溶化待用
4. 忌廉芝士加糖打至滑身
5. 把己混和的綠茶/黑芝麻奶(1)加進芝士糊中拌勻
6. 再加入打起淡忌廉拌勻
7. 最後加入魚膠溶液拌勻
8. 再倒在豆腐芝士模上, 再雪約4-5小時便成
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