When Cooking Meets Art

  ✂︎

Favorite

Comment

List

       

Share

• Step 1

  Crust:

  200 g oatmeal, 200 g prunes without basket (soaked 5 min in warm water), 40 g black sesame seeds, 3 tablespoons honey, 100 g softened butter. Grind oatmeal and prunes together into a chopper. Toast the black sesame for just a few minutes, then blend it with the honey into a black tahini paste. Combine all ingredients with butter. Press the crust into the "cheesecake" mold. Then coat the crust with 2 tablespoons of raspberry and tangerine jam.

• Step 2

  Filling:

  200 g cream cheese, 50 g + 30 g powdered sugar, 150 ml + 50 ml double cream, 2 egg yolks, 1 tablespoon flour, 2 tablespoons milk. 2 flat teaspoons of matcha tea + 40 ml of hot water.
  Whip the cream cheese with 50 g of sugar. Then whisk 2 egg yolks with 30 g of sugar. Add lukewarm milk and 50 ml of lukewarm double cream to the yolks, sow a tablespoon of flour too. Mix everything nicely and cook the mixture on low heat for only a few minutes. (to become silky). Allow to cool. Pour hot water over the matcha tea and mix well. Add the tea to the egg yolk filling. Mix everything nicely, then combine and whisk with cream cheese.

• Step 3

  Note:

  Pour the filling over the crust with the jam and leave the cake to cool.
  We decorated the cake with matcha glass icing and raspberries; bonsai tree, chocolate house and water lilies; and matcha powder.

Comments

Leave your comment