The Japanese have become extremely efficient at reproducing and improving on European/American (I mean the continents!) recipes when it comes to cakes and desserts.
Here is an example I found in my notes:
Crema Cheese Brownies!
INGREDIENTS: 20×20 cm square mold or a 23cm diameter round mold.
Cream Cheese Topping:
-Beaten egg: 1
-Cream cheese: 225 g
-Vanilla essence: 1 teaspoon
-Chocolate (for cakes and baking): 115 g
-Unsalted butter: 115 g
-Brown sugar: 150 g
-Beaten eggs: 2
-Light cake flour: 75 g
-Baking powder: 1 teaspoon
-Butter/oil the inside of the mold and sprinkle with flour/line the mold with baking paper.
Sift and mix flour and baking powder together.
Pre-heat oven to 160 degrees Celsius (3725F)
-Soften cream cheese inside microwave oven for 10 seconds and beat it just long enough as to obtain a smooth cream.
-Mix in te beaten egg, sugar and vanilla essence.
-In a separate bowl, drop the chocolate and butter and soften for 10 seconds inside a microwave oven. Take care not heat it too long, otherwise the chocolate will solidify.
Mix well with a spatula.
-Add brown sugar and mix well with electric mixer. Ad the 2 beaten eggs little by little and mix well.
-With a spatula (no mixer, please!) fold in the flour and baking powder in three equal steps.
-Pour in the brownies mixture inside the mold (about 4 fifths of its depths) and smoothen surface with spatula.
-First place the cream cheese into 4 parts on top as in picture.
-Spread each cheese cream “ball” around with the spatula.
-Make “patterns” with a stick.
-Bake at 160 degrees Celsius (325F) for 25~30 minutes.
Let cool completely before taking out the cake.
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