- Anonymous
– 40g Crushed Lotus Cookies – 15g Melted unsalted butter – 200g Cream cheese – 130g Mascarpone Cheese – 20g Plain Yogurt – 15g Whipping cream – 15g Milk – 20g Honey – 1/8ts Vanilla bean paste – 50g Sugar
– 2 Eggs – 5g Cake flour – 15g Corn starch – 1 Egg yolk – 25g Honey – 8g Corn starch – 100g Hot milk – 1/8ts Vanilla bean paste – 50g Mascarpone Cheese
1. Mix crushed lotus cookies and melted butter, press firmly on the bottom of the mold, lay flat, and place in the refrigerator. 2. Soften cream cheese and mascarpone cheese, add plain yogurt, fresh cream, milk, honey, and vanilla bean paste and mix, then add sugar and mix. 3. Divide the eggs and mix, sift the soft flour and cornstarch, mix, filter through a sieve, pour into the mold, and bake in the oven at 170 degrees for 20 minutes, at 150 degrees for 40 minutes, and at 180 degrees for 5 minutes.
4. Cool at room temperature and place in the refrigerator to cool. 5. Mix egg yolk, honey, and cornstarch in a saucepan, pour hot milk little by little, mix, add vanilla bean paste, and mix. 6. Put it on low heat and heat it until it thickens while stirring, then cover it with plastic wrap and cool it. 7. Sift the custard through a sieve, add it to the mascarpone cheese, mix, place in a piping bag and chill in the refrigerator. 8. Finish with cream on top of the cake.