Edam cheese Souffle cake Recipe

Name: Edam cheese Souffle cake
Prep time: 55 min
Cook time: 20 min
Total time: 75 min
Yield: 4
Cuisine: Korean
Ingredients: cheese custard cream; 2 Egg yolk; 35g Sugar; 15g Cake flour; 200g Hot milk; 60g Cream cheese; 20g Edam cheese; Souffle cake sheet; 40g Unsalted butter; 60g Cake flour; 50g Milk; 1 Egg + 3 Egg yolk; 1/2ts Vanilla extract; Meringue (3 egg whites + 60g sugar); 30g Edam cheese

Cooking TreePublished: 2022-09-11 Updated: 2022-09-1001.4K views

In Cooking Tree, Edam cheese Souffle cake is on the menu, and we’ll show you how to make it from scratch.

I made a baked soufflé cake sprinkled with fragrant and flavorful Edam cheese!

The soft cake and the salty and savory taste of Edam cheese go well together than I thought, so I think it’s a mild and delicious cake~

The cheese on the top is crispy and the texture is good, and the cream is filled with edam cheese and cream cheese, so it is delicious.

It is so delicious because it is soft and savory even if you just eat the sheet~

I think it would be good to apply the sheet in various shapes and make it into various shapes with cream.

Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Edam cheese Souffle cake

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Rating: 5.0/5
( 38 voted )

Serves: 4 Prep Time: 55 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

cheese custard cream

2 Egg yolk

35g Sugar

15g Cake flour

200g Hot milk

60g Cream cheese

20g Edam cheese

Souffle cake sheet

40g Unsalted butter

60g Cake flour

50g Milk

1 Egg + 3 Egg yolk

1/2ts Vanilla extract

Meringue (3 egg whites + 60g sugar)

30g Edam cheese

Instructions

After mixing egg yolk, sugar and soft flour, pour hot milk little by little and mix.

Put it on low heat and heat it until it thickens, then remove from the heat and add cream cheese and edam cheese and mix until the cheese is completely melted.

Transfer to another bowl, cover and cool.

Put the butter in a pot and heat it until the butter is melted, then remove from the heat and sift the soft flour and mix.

Put it back on the fire and heat it up slightly. Remove from the heat, add milk and mix until it forms a lump.

Transfer to a bowl and mix with egg + egg yolk and vanilla extract.

Divide the meringue into 2 batches, mix, put in an oven pan, sprinkle with Edam cheese, bake in an oven preheated to 180 degrees for 18-20 minutes, and cool.

Cut off the edge of the sheet and divide it into 8 equal parts.

Squeeze the custard cream on the sheet and place another sheet to finish.

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