豆腐芝士雲石凍餅 Tofu Cheese Marble Cake

材料

忌廉芝士 80克

砂糖 40克

豆腐 200克

鮮忌廉 140克

魚膠片 7克

水 20克

消化餅 6-8塊

牛油溶液 30克

食用竹炭粉/色素 少許

餅底做法

1. 把消化餅放進保鮮袋內，用麵粉棒壓碎，加入牛油溶液拌勻，倒入6寸餅模內壓平，放雪櫃冷藏20-30分鐘備用

餡料做法

1. 將忌廉芝士略為打軟，加入砂糖打2分鐘

2. 豆腐略煮1-2分鐘，除去水份，放進1，中速打至軟滑

3. 把2過篩

4. 把鮮忌廉打至7成狀態

5. 把4輕輕拌入3

6. 浸軟並座溶魚膠片，加入5

7. 預留一湯匙份量，加入竹炭粉拌勻，畫蛋糕花紋用

8. 把6倒進餅模, 再立即加少許7在蛋糕面，用牙簽畫上喜愛的花紋，放雪櫃最少6小時

Ingredients

80g Cream Cheese

40g Sugar

200g Tofu

140g Fresh Cream

7g Gelatin Sheet

20g Water

6-8 pcs Digestive Biscuits

30g Butter(melted)

Pinch Bamboo Charcoal Powder/Food Coloring

Cake Base Steps

1. Put the digestive biscuits into a plastic bag and crush it with a rolling pin. Add the melted butter and mix well. Then, pour the mixture into a 6-inch cake mold and flatten it, and put it in a refrigerator for 20-30 minutes

Tofu Cheese Marble Cake Steps

1. Add sugar to the cream cheese and beat it softly for 2 minutes

2. Cook the tofu for 1 - 2 minutes, drain well and put it in the cream cheese, and beat the mixture with electric hand mixer at a medium speed

3. Sieve the mixture twice

4. Beat the fresh cream to 70% ready

5. Mix the tofu cream cheese and fresh cream gently

6. Soaked and dissolved the gelatin sheets and add to the mixture in step 5

7. Reserve 1 tablespoon of gelatin and add to bamboo charcoal powder and mix well. This is used for drawing the marble cake pattern

8. Pour the mixture in step 6 into the cake mold. Then add a little bamboo charcoal to the cake mixture and draw the favorite pattern with a toothpick. When it is ready, put the cake into the refrigerator for at least 6 hours