Matsuni Cheesecake
Baking and Desserts • Author's
Description
The sponge cake can be additionally soaked with a mixture of amaretto and sugar syrup.
Ingredients
- 10% cream 10 fl oz
- Matsoni 0 qt
- Gelatin 0 oz
- White Chocolate 5 oz
- Egg white 5 oz
- Sugar 5 oz
- Butter 5 oz
- Honey 5 oz
- Chicken Egg 7 pieces
- Wheat Flour 10 oz
- Baking Powder 0 oz
- Citrus Zest Mix to taste
- Condensed Milk 5 oz
- Water 0 fl oz
Step-by-Step Guide
Step 1
Squeeze the matsoni to remove moisture using cheesecloth; ideally, hang the matsoni in the cheesecloth for a day to let the liquid drain.
Step 2
Whisk 7 eggs with 100 grams of sugar. At the end, add sweetened condensed milk and melted butter. Mix well.
Step 3
Combine the flour and baking powder, then add the mixture of eggs, sugar, butter, and condensed milk, and mix well.
Step 4
Bake the sponge cake at 340°F for 30 minutes.
Step 5
Prepare a sugar syrup. To do this, combine 110 grams of sugar with 50 grams of water, bring to a boil, and allow it to heat until the sugar has completely dissolved.
Step 6
Melt the white chocolate in a separate bowl over a double boiler. Mix it with the matsoni.
Step 7
Soak the gelatin in cold water for three minutes, then squeeze out excess water. Next, place it in the microwave for 20 seconds. Add it to the cream.
Step 8
Add the whipped cream and mix well.
Step 9
Whip the egg whites until stiff peaks form. Heat the sugar syrup to 250°F, then slowly pour it into the egg whites while continuing to whisk the mixture. The meringue should be smooth and pure white.
Step 10
Add the resulting meringue to the cream. Mix everything thoroughly with a spatula.
Step 11
Slice the finished sponge cake in half lengthwise. Spread cream on the bottom half, cover it with the other half of the sponge, and then add another layer of cream on top.
Step 12
Smooth the surface. Refrigerate for at least two hours.
Step 13
Serve garnished with lemon zest.
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