Have you ever imagined the taste of Taro and Basque cake? It is delicious than imagined. Continue watch to get Taro Basque Cake ‘s recipe.
Taro batter
| INGREDIENTS | GRAM (g) |
| Purple Sweet Potato | 40 |
| Yam | 200 |
| Milk | 40 |
| Whipping cream | 150 |
| Sugar | 40 |
Cream cheese batter
| INGREDIENTS | GRAM (g) |
| Cream cheese | 250 |
| Caster sugar | 45 |
| Egg yolk | 1 |
| Whole egg | 1 |
| Whipping cream | 150 |
| Corn starch | 10 |
1. Wash the taro and purple sweet potato and cut into cubes.
2. Put it in the steaming pan.
3. To make sure that the taro and purple sweet potato are well cooked, it is enough that chopsticks can pierce them.
4. To make taro filling, put 200g of yam, 40g of purple sweet potato, 40g of sugar, 150g of whipping cream and 40g of milk. Blend it.
5. Pour the taro batter into a cake mould.
6. Now making cream cheese batter, soften the cream cheese to room temperation. Then, add 45g of sugar to the cream cheese.
7. Whisk until smooth.
8. Add 1 egg yolk and 1 whole egg in a small bowl.
9. Add it to the cream cheese and mix it well.
10. Add 150g of whipping cream to cream cheese batter. Mix well.
11. Sift 10g of corn starch.
12. Sieve the cream cheese batter and pour into the cake mould.
13. 220 degrees bake 30 minutes.
14. Refrigerate overnight after baking.
15. Smear the cake with whipped cream .
16. Divided into 6 parts.
17. You can decorate with any food. I use taro milk jelly.
FAQ
Where is Basque cake from ?
A flaky crust surrounds a pastry cream in this traditional dessert from the Basque region of France. The name means simply “Basque Cake.” In the Basque language, the cake is called “Etxeko biskotxa” or “cake of the house.”
Where is Basque cake from?
A flaky crust surrounds a pastry cream in this traditional dessert from the Basque region of France. The name means simply “Basque Cake.” In the Basque language, the cake is called “Etxeko biskotxa” or “cake of the house.”
How long does gateau basque last ?
Wrapped well, the cake will keep for 2 days at room temperature.
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