Recipes
1Heat the eggs and the granulated sugar to 40°c, and whisk in the mixer until the texture is fluffy,
2 Combine the milk and the butter, bring to the boil until the butter is melted.
3 Add the cake flour to (1) and stir until fully combined. Add all of the mix from (2) and mix slowly with a spatula in figure 8 motions. Be careful, the butter mixture will not combine well with the dough if it is too hot.
4 Pour (3) into the 15cm circular tins and bake in the oven at 160°c for 30 minutes.
1 Heat the cream cheese until soft.
2 Combine the granulated sugar, the trehalose sugar, and the whole eggs, and heat to 35°c.
3 Gradually add (2) to (1), stirring constantly.
4 Heat the fresh cream to 50°c and add to (3) , mixing with a hand mixer, then strain.
1 Cut the genoise biscuit to a thickness of 1.2cm and lay in the bottom of a 15cm circular tin and pour in 640g of the cheesecake mix.
2 Pre-heat the oven to 250°C, then reduce the temperature to 200°C, pour hot water into a deep tray, and place a towel inside to stop the cake tin from slipping around. Reduce the oven temperature to 0°C, place the tin from 1 onto the deep tray, and bake for 30-35 minutes.
3 Quickly place in the freezer, defrost and enjoy.
